Christmas
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About Sugar Cookie Cheesecake Bars
These Sugar Cookie Cheesecake Bars combine two classic desserts into one irresistible treat. A soft, buttery sugar-cookie base is topped with a rich, creamy cheesecake layer, then baked until perfectly set. Each bite is sweet, smooth, and just indulgent enough without being overwhelming. They’re easy to slice and share, making them perfect for parties, holidays, or anytime you’re craving a crowd-pleasing dessert.
Ingredients for Sugar Cookie Layer
1 1/3 cups unsalted butter, softened
1 3/4 cup granulated sugar
1 tablespoon vanilla extract
2 eggs, room temperature
3 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup sprinkles
Ingredients for Cheesecake Layer
16 ounces cream cheese, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 eggs, room temperature
Preparation
01Preheat the oven to 350 F. Line a 9x13” baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
02In a stand mixer with the paddle attachment or using a handheld mixer, beat together 1⅓ cups softened unsalted butter and 1 3/4 cups granulated sugar on medium to high speed. Continue mixing for 2 to 3 minutes or until the mixture is light and fluffy.
03Add in 1 tbsp vanilla extract and 2 room temperature eggs. Mix together until fully combined.
04In a bowl, whisk together 3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 tsp salt. Slowly add the dry ingredients to the wet mixture until just combined.
05Fold in 2/3 cup sprinkles with a rubber spatula. Set aside. You can store the cookie dough in the refrigerator while you make the cheesecake filling.
06Take 2/3 of the sugar cookie dough and press it into the bottom of the pan. Top the cookie dough layer with the cheesecake filling, spreading it so that it creates an even layer. With the remaining 1/3 of sugar cookie dough, break it into smaller pieces and flatten it with the palm of your hand. Lay the cookie dough pieces on top of the cheesecake layer. The cookie dough won’t fully cover the cheesecake, but that’s okay, as it will spread while baking.
07Place the pan in the oven and bake for 35 to 38 minutes. Start checking the bars at around the 30-minute mark. The bars should be removed from the oven when the filling is set and the cookie dough is golden.
08Once removed from the oven, let the bars cool completely. Then, place them in the refrigerator to chill for another 3 to 4 hours, or overnight.
09After the bars have had enough time to chill, slice them into 16 pieces.
10Store the Sugar Cookie Cheesecake Bars in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
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