It’s no secret that we at 12 Tomatoes like sweets. Chocolate Cherry Brownies, Peanut Butter Tandy Cake, and even odd recipes like this Pecan Cream Pie. As delicious as all of those recipes are, I believe a new favorite dessert is always just around the corner. And boy, did I strike it hard.
It’s no secret that we at 12 Tomatoes like sweets. Chocolate Cherry Brownies, Peanut Butter Tandy Cake, and even odd recipes like this Pecan Cream Pie. As delicious as all of those recipes are, I believe a new favorite dessert is always just around the corner. And boy, did I strike gold.
These Sugar Cookie Cheesecake Bars could be one of my new favorite party sweets. Or I could eat by myself. They really are that wonderful. They had to be, right? If you prefer cheesecake and sugar cookies individually, just wait till they’re baked in the same pan!
Some of you may be thinking that this recipe is loaded with sugar. Cheesecake is rich on its own, and cookies are sweet, if not overwhelming at times. However, I believe you’ll find this dish to be well-balanced. Part of what saves these from being too sweet is that the “cheesecake” layer contains no sugar. It consists of only cream cheese, an egg, and vanilla extract.
This layer of cream cheese provides the perfect creamy, rich, and tangy taste to complement the sweet cookies when sandwiched between sugar cookie crusts.
INGREDIENTS
1 egg
1 1/2 tbsp. vanilla extract
8 oz. room temperature cream cheese
16.5 oz tube sugar cookie dough, almost room temperature Rainbow sprinkles
PREPARATION
Preheat the oven to 350 degrees Fahrenheit. Set aside an 8-inch baking dish sprayed with nonstick spray.
In a large mixing bowl, combine the egg, vanilla extract, and cream cheese with a hand mixer.
Cut the roll of sugar cookie dough in half and press one half evenly into the bottom of the baking dish.
Spread the cream cheesecake filling on top of the sugar cookie shell.
With the remaining 1/2 of the dough, form flattened “chunks” of cookie dough. Spread them equally on top of the cheesecake mixture. (They will sink, melt, and rise to form the top crust).
Bake for 30 minutes, or until the sugar cookie turns golden.
Allow to cool for at least one hour. When the cake has completely cooled, add the sprinkles.
