Sugar Cookie Cheesecake Bars Food

SUGAR COOKIE CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
• In a large bowl, combine cookie mix, pudding mix, brown sugar, butter, 1 teaspoon vanilla, and 1 whole egg. Mix well and press in to bottom of pan.
• In a standing mixer with the paddle attachment, or in a large bowl by hand, beat cream cheese, sour cream, and sugar until smooth.
• Add remaining whole egg, egg yolks, and remaining 1 1/2 teaspoons vanilla. Beat until smooth. Pour over crust in pan and smooth the top.
• Bake for 35 to 45 minutes or until center is set. Cool at least 30 minutes. Top with sprinkles. Store in the refrigerator.

SUGAR COOKIE CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray. Set aside.
• In a medium bowl mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon vanilla and 1 whole egg with a spoon. When the dough starts coming together you might need to use your hands to mix.
• Press the cookie dough into the bottom and slightly up the sides of the prepared pan.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese, granulated sugar, sour cream, the remaining whole egg and three yolks and 2 teaspoons vanilla on medium-low speed, until mixture is smooth and creamy. Scrape the sides of the bowl as necessary. Don't over-mix.
• Spread the cream cheese mixture over top the cookie base.
• Bake for 25-30 minutes until center is set.
• While bars are baking pulverize your toffee bits in blender or food processor.
• Sprinkle on the cheesecake immediately upon removing from oven.
• Let the pan cool on wire rack 30-45 minutes and then cover and transfer to refrigerator to chill for at least 3 hours or overnight.
• Cut into bars when ready to serve.

SUGAR COOKIE CHEESECAKE BARS

Steps:

• Preheat oven to 350°
• Prepare baking dish with non-stick spray
• In a mixing bowl, combine the cream cheese, vanilla extract, and egg mixing on slow speed. Some people have said they like to sweeten this mixture up with a little powdered sugar - but that is completely optional.*Note: The cream cheese mixture will be chunky if the cream cheese is too cold. If this happens, fill your sink with a couple inches of hot water and place the bowl in the bath of hot water. This warm water should help bring the cream cheese chunks to room temperature to make a creamy mixture
• Cut the roll of sugar cookie dough in 1/2
• Press half of the sugar cookie dough to the bottom of the baking dish for the "curst"
• Pour the cream cheesecake mixture over the sugar cookie crust
• Using the remaining 1/2 roll of sugar cookie dough, create flattened "chunks" of dough and place them evenly over the top of the cheesecake mixture.*These will melt, rise, and cover the top of the cream cheese bars as seen in the photos above!
• Bake for 30 minutes or just until the sugar cookie shows a golden color*Note: sugar cookies burn QUICKLY! It's best to pull them out of the oven right when they appear to be golden as opposed to burning the dough.
• Let cool for at least an hour. Add sprinkles once completely cooled. Cut into squares once cooled and serve!

SUGAR COOKIE BARS

Steps:

• Heat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Line the pan with parchment paper, running it up the two long sides of the pan and letting it extend past the rim by about 2 inches.
• Make the bars: In a medium bowl, whisk together the flour and salt. In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until well blended, about 1 minute. Add the granulated sugar and beat until smooth, about 1 minute. Add the egg and vanilla and beat on low speed until well combined, about 1 minute. Turn off the mixer and scrape down the bowl with a rubber spatula. Gradually add the flour mixture, mixing on low speed just until blended, about 1 minute.
• Using a spatula, scrape the dough into the prepared baking pan and spread it into an even layer. Bake just until the edges are starting to turn light golden brown, and a toothpick inserted in the middle has moist crumbs, 20 to 25 minutes. (Do not overbake! The bars should be quite moist, and almost slightly underbaked in the middle.) Remove the pan from the oven and set it on a wire rack. Let cool completely. When fully cooled, remove the bars from the pan using the overhanging parchment paper.
• Make the frosting: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat the butter on medium speed until creamy, about 1 minute. Add 1 cup confectioners' sugar, beating on low speed until fully combined, then repeat with remaining 1 cup confectioners' sugar. Add the 1 tablespoon milk or heavy cream, 1 teaspoon lemon juice, the vanilla, salt and food coloring, if using, and beat on medium speed until the frosting is light and fluffy, scraping down the sides halfway through, about 4 minutes. Add more milk if needed to thin out the mixture. Add lemon juice and vanilla to taste.
• Using a spatula, spread the frosting on top, then decorate with sprinkles, if using. Cut into 20 bars and serve.

MOM'S CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
• Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
• Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
• Bake in the hot oven until set, about 25 minutes.

QUICK COOKIE DOUGH CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• Divide cookie dough in half; press half of dough into an 8x8 pan or pie plate.
• Cream the cream cheese and sugar until smooth.
• Add egg and vanilla; beat until smooth. Pour over cookie dough.
• Put remaining cookie dough on top of cheesecake mixture in small chunks.
• Bake at 350° for 35-40 minute or until set.
• You may double this recipe and use a 13x9 pan.
• Cool 1 hour and refrigerate. Cut into small squares.

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.