Description
Sugar Cookie Cheesecake Bars combine the buttery, sweet flavors of sugar cookies with the creamy richness of cheesecake in a convenient bar form. These bars feature a soft sugar cookie crust topped with a smooth, velvety cheesecake layer, baked to perfection and finished with a light sugar sprinkle for an irresistible treat.
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 the dough evenly into the bottom of the prepared pan. For homemade dough, mix it with 1/4 cup flour and then press it evenly into the pan to create a flat crust.
- Bake the Crust: Bake the sugar cookie crust for 10-12 minutes until it’s lightly golden and firm. Remove and let it cool slightly before adding the filling.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add vanilla extract and mix, then add eggs one at a time, mixing well after each. Stir in sour cream and 2 tablespoons flour until well combined and creamy.
- Assemble the Bars: Pour cheesecake filling over the cooled cookie crust, spreading evenly to cover the entire surface.
- Bake: Bake for 30-35 minutes until the cheesecake is set and edges are lightly golden. The center should be slightly jiggly but not wet. A toothpick inserted will have a few crumbs but no wet batter.
- Cool: Allow the bars to cool at room temperature, then refrigerate for at least 2 hours or overnight to set completely.
- Top with Sugar: Before serving, sprinkle lightly with granulated sugar for added sweetness and texture.
- Serve: Slice into 16 bars and serve chilled. Enjoy the delightful combination of sugar cookie crust and creamy cheesecake.
Notes
- You can use homemade or store-bought sugar cookie dough for convenience.
- The sour cream in the filling is optional but adds extra creaminess and tang.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Don’t overbake the cheesecake layer; it should still be slightly jiggly in the center when you remove it from the oven.
- Refrigerating the bars is essential for the cheesecake to firm up properly.
- Adding the sugar sprinkle on top before serving is optional but adds a lovely texture and sweetness.
