Sugar Cookie Cheesecake Bars
A delightful combination of sweet sugar cookie base and creamy cheesecake topping, perfect for gatherings or cozy evenings.
Ingredients
For the Sugar Cookie Base
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- a pinch salt
For the Cheesecake Topping
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together the flour, baking powder, and salt. Slowly add this mixture to the wet ingredients, mixing until everything is just combined.
- Press the cookie dough evenly into the bottom of a greased 9x13 inch baking dish.
Cheesecake Preparation
- In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is well combined.
- Pour the creamy cheesecake batter over the cookie layer, spreading it evenly.
Baking
- Place the dish in the preheated oven and bake for 30 minutes, or until the center is set but still slightly jiggly.
- Allow the bars to cool at room temperature for about an hour before refrigerating for at least two more hours.
- Once chilled, slice your bars into squares or rectangles and top with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze bars for up to 2-3 months. Thaw in the fridge overnight before serving. Ensure cream cheese is softened to room temperature for smooth filling.