Description
These Sugar Cookie Cheesecake Bars combine the buttery, sweet base of a classic sugar cookie crust with a rich and creamy cheesecake topping. Baked to perfection with a slightly golden edge and a smooth, velvety center, these bars are an irresistible dessert that’s perfect for any occasion. The optional sprinkle of sugar on top adds a delightful crunch and extra sweetness.
Ingredients
Scale
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. For homemade dough, combine it with 1/4 cup all-purpose flour to firm it up, then press evenly into the pan, flattening with fingers or the back of a spoon to create an even layer.
- 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 you prepare the cheesecake filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add vanilla extract and mix well. Incorporate the eggs one at a time, blending thoroughly after each addition. Stir in the sour cream (if using) and the 2 tablespoons of flour until the mixture is smooth.
- Assemble the Bars: Pour the cheesecake filling evenly over the cooled sugar cookie crust, spreading it to cover the entire surface.
- Bake: Bake the assembled bars for 30-35 minutes, or until the cheesecake is set with lightly golden edges. The center should have a slight jiggle but not be runny. You can test doneness by inserting a toothpick—it should come out mostly clean with a few moist crumbs.
- Cool: Allow the bars to cool completely at room temperature in the pan. Then refrigerate them for at least 2 hours, preferably overnight, to let the cheesecake set fully.
- Top with Sugar: Before serving, sprinkle the top of the bars lightly with granulated sugar for an added sweet crunch.
- Serve: Cut into 16 squares and serve chilled. Enjoy the delightful blend of sugar cookie base with a creamy cheesecake topping.
Notes
- For the best texture, make sure the cream cheese is fully softened before mixing.
- Using parchment paper makes it easier to remove the bars from the pan.
- You can store the bars covered in the refrigerator for up to 4 days.
- The sour cream is optional but adds extra creaminess to the cheesecake filling.
- To enhance flavor, allow the bars to chill overnight before serving.
