Sugar Cookie Cheesecake Bars
User Reviews
5
Sugar Cookie Cheesecake Bars
Description
This recipe starts by crushing Golden Oreo cookies and mixing them with melted butter to form a crust pressed into the base of a baking pan. On top, a smooth cheesecake filling made by beating cream cheese, sugar, egg, and vanilla is spread evenly. The sugar cookie dough is then broken into small flattened clumps and arranged to cover the cheesecake layer.
Baking at 350°F allows the cookie dough to bake through and brown lightly while setting the cheesecake filling beneath. The result is a dessert bar with contrasting textures: a crunchy chocolate cookie base, soft and creamy cheesecake midsection, and a tender cookie dough top layer. Cooling completely and refrigeration overnight enhances slicing ability.
Decorations such as colorful sprinkles can be added after baking for visual appeal. These bars can be stored in the refrigerator for up to five days or frozen for longer storage. Using parchment paper to line the pan aides in easy removal and clean slicing.
Ingredients
- 24 golden Oreo cookies
- ¼ cup butter melted
- 1 cream cheese 8 oz package, softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 sugar cookie dough 16.5 oz package, prepared
Instructions
- Preheat oven to 350 degrees. Spray an 11x7 inch baking pan with cooking spray and set aside.
- Crush Golden Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You could also crush them using your blender or food processor.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture into the bottom of prepared baking pan.
- In a separate medium sized bowl, beat together cream cheese, sugar, egg, and vanilla with an electric mixer until nice and smooth. Spread over the top of Oreo crust.
- Remove cookie dough from package and use your hands to flatten small clumps to cover the cheesecake filling. Continue adding flattened pieces of cookie dough until the top is completely covered. You may have some dough left over to make cookies with, or just to snack on. :)
- Bake in preheated oven for 30-40 minutes, until top is set and edges are golden brown. Remove from oven and place on a wire rack to cool completely. Refrigerate for 2-3 hours before slicing to help bars set up completely. If you're like me, taking a warm gooey slice is perfectly acceptable before doing that step, though! Enjoy!
Notes
- Line the baking pan with parchment paper for easier removal and clean cuts.
- Optional decorations like sprinkles add color but are not necessary.
- Store wrapped tightly in the refrigerator up to five days to maintain freshness.
- The bars freeze well for up to three months; thaw overnight in the refrigerator before serving.
- For gluten-free versions, substitute gluten-free sugar cookie dough products accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16bars
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 220mg | 9% |
| Potassium | 81mg | 2% |
| Sugar | 24g | 48% |
| Vitamin A | 305IU | 6% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
