Why choose between cookies and cheesecake?
It’s no secret we love desserts here at 12 Tomatoes. Everything from Chocolate Cherry Brownies to Peanut Butter Tandy Cake, and even unique recipes like this Pecan Cream Pie. As amazing as all of those recipes are, I personally believe there’s always a new favorite dessert right around the corner. And boy, did I hit the jackpot.
These Sugar Cookie Cheesecake Bars might be one of my new go-to desserts to bring to a party. Or to eat by myself. Yeah, they are that good. How could they not be? If you like cheesecake and sugar cookies separately, just wait until you have them baked together right in the same pan!
Makes 12-15 bars
10m prep time
30m cook time
1h inactive
INGREDIENTS
1 egg
1 1/2 tablespoons vanilla extract
8oz cream cheese, at room temperature
One 16.5 oz tube of sugar cookie dough, at almost room temp
Rainbow sprinkles
PREPARATION
Preheat oven to 350°. Spray an 8×8 baking dish with non-stick spray; set aside.
Using a hand mixer, beat together egg, vanilla extract, and cream cheese in a large bowl.
Cut the roll of sugar cookie dough in half and press one half into the bottom of the baking dish in an even layer.
Pour cream cheesecake mixture over the sugar cookie crust.
Make flattened “chunks†of cookie dough with the remaining 1/2 of the dough. Place them evenly over the top of the cheesecake mixture. (They will sink, melt, and then rise to form the top crust).
Bake for 30 minutes or just until the sugar cookie shows a golden color.
Let cool for at least an hour. Add sprinkles once completely cooled.
