Description
Delight in these luscious Sugar Cookie Cheesecake Bars that combine a buttery sugar cookie crust with a smooth and creamy cheesecake filling. Perfectly baked to golden edges and chilled to set, these bars offer a deliciously sweet treat ideal for any occasion.
Ingredients
Scale
Sugar Cookie Crust
- 1 roll of refrigerated sugar cookie dough (or 2 1/4 cups homemade sugar cookie dough)
- 1/4 cup all-purpose flour (if using homemade dough)
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream (optional, for extra creaminess)
- 2 tablespoons all-purpose flour
Topping
- 2 tablespoons granulated sugar (optional, for a light sugar sprinkle)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Prepare the Sugar Cookie Crust: If using store-bought dough, press it evenly into the bottom of the prepared pan. If using homemade dough, mix it with 1/4 cup flour and press it evenly into the pan to form a crust, flattening it with your fingers or the back of a spoon.
- Bake the Crust: Bake the crust for 10-12 minutes until lightly golden and set. Remove from the oven and allow it to cool slightly while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth and creamy. Mix in vanilla extract. Add eggs one at a time, mixing well after each addition. Stir in sour cream (if using) and 2 tablespoons flour until combined.
- Assemble the Bars: Pour the cheesecake filling evenly over the cooled sugar cookie crust, ensuring full coverage.
- Bake: Return the pan to the oven and bake for 30-35 minutes. The cheesecake should be set with lightly golden edges and a slightly jiggly center. A toothpick inserted should come out mostly clean with a few crumbs.
- Cool: Let the bars cool to room temperature. Refrigerate for at least 2 hours or overnight to fully firm up.
- Top with Sugar: Before serving, sprinkle the top with 2 tablespoons granulated sugar for added sweetness and light sparkle.
- Serve: Slice into squares and serve chilled. Enjoy the perfect blend of soft sugar cookie and creamy cheesecake.
Notes
- Using sour cream is optional but adds extra creaminess and tang to the cheesecake filling.
- For best results, make sure the cream cheese is softened to prevent lumps in the filling.
- You can substitute homemade sugar cookie dough if preferred; just ensure it’s well-mixed with flour to form a sturdy crust.
- Chilling the bars before slicing helps achieve clean cuts and better texture.
- Store leftover bars in the refrigerator for up to 4 days in an airtight container.
