Sugar Cookie Cheesecake Bars Are As Festive As They Are Easy To Make

Samantha Caccamise
·1 min read

Yields: 16

Prep Time: 10 mins

Total Time: 4 hours 30 mins

Ingredients

  • Cooking spray

  • 1

    (16.5-oz.) tube Pillsbury Ready To Bake Sugar Cookie Dough

  • 5 tbsp.

    sprinkles, divided

  • 2

    (8-oz.) pkg. cream cheese, slightly softened

  • 6 tbsp.

    sugar

  • 2

    large eggs

  • 1 tsp.

    pure vanilla extract

  • 1/2 tsp.

    kosher salt

  • Whipped cream, for serving

Directions

  1. Arrange a rack in center of oven; preheat to 375°. In a 9" x 9" baking pan, overlap 2 perpendicular (12") sheets of parchment, leaving an overhang on all sides. Grease with cooking spray.

  2. Crumble dough into small pieces and spread in bottom of prepared pan in an even layer. Sprinkle 2 Tbsp. sprinkles over dough, gently pressing to adhere.

  3. Bake crust until lightly browned, about 20 minutes. Let cool 20 minutes. Reduce oven temperature to 325°.

  4. In a food processor, pulse cream cheese and sugar, scraping down sides of bowl, until smooth, about 1 minute. With the motor running, add eggs, one at a time, pulsing to blend after each addition. Add vanilla and salt and process until combined. Scrape cream cheese mixture onto crust.

  5. Bake bar until center slightly jiggles and edges are set, 35 to 40 minutes. Let cool.

  6. Cover pan and refrigerate bar until cold, at least 3 hours and up to 2 days.

  7. Using parchment overhang, lift out bar and transfer to a cutting board. Top with whipped cream and remaining 3 Tbsp. sprinkles. Cut into squares.

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