Sugar Cookie Cheesecake Bars

These Christmas Sugar Cookie Cheesecake Bars perfectly combine two of my favorite desserts into one! With a store bought sugar cookie dough, and an easy creamy cheesecake filling this is an easy dessert that looks so impressive, but is surprisingly easy to make!

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Course: Dessert

Cuisine: American

Keyword: cheesecake bars, christmas cheesecake bars, sugar cookie cheesecake bars

Prep Time: 10

Cook Time: 30

Chilling Time: 3

Total Time: 40

Servings:

Calories: 265kcal

Ingredients

16 oz Refrigerated Sugar Cookie Dough
Sprinkles (optional)

For the Cheesecake Filling:

8 oz Cream Cheese
6 TBS Granulated Sugar
1 large Eggs
2 TBS sour cream
1 tsp Vanilla Extract
1 pinch Salt

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a 9x9inch baking pan with parchment paper, and set it aside.
Take 2/3 of the sugar cookie dough and press it into an even layer in the bottom of the prepared baking pan. 16 oz Refrigerated Sugar Cookie Dough

For the Cheesecake Filling:

Beat the Cream Cheese, and Sugar together in a large bowl with a hand mixer, or stand mixer until smooth, about 2 minutes. 8 oz Cream Cheese, 6 TBS Granulated Sugar
Add in the sour cream, egg, vanilla, and salt. And gently stir them into the cream cheese, or mix at low speed. 1 large Eggs, 2 TBS sour cream, 1 tsp Vanilla Extract, 1 pinch Salt
Pour the mixture over the sugar cookie, and smooth the top out with a rubber spatula.
Take the remaining sugar cookie dough and flatten the pieces slightly. Place them on top of the cheesecake layer. They do not need to fully cover the cheesecake layer.
Spread the sprinkles evenly over the top of the cheesecake. Sprinkles
Bake the cheesecake for for 25 to 30 minutes, or until the cookie is lightly golden, and the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature. Then place it in the fridge to chill for at least 2 hours, up to 3 days.
Lift the bars out of the pan and slice into pieces and enjoy.

Notes

- Room Temperature Ingredients: To ensure the filling mixes together nicely without any cream cheese chunks, bring the cream cheese, and eggs to room temperature before mixing them into the filling.

- Slightly Jiggly Center: These cheesecake bars will be slightly jiggly in the center when they are done baking, they will keep cooking in the pan after they are removed from the oven. If the cheesecake is loose or jiggles a lot then the bars are not done.

- Chill Before Slicing: For clean slices, let the bars chill for at least 2 hours in the fridge before slicing. This will make sure the cheesecake firms up and can be cut into neat lines.
- Storage Instructions: Store the cheesecake bars in the fridge in an airtight container for up to 3 or 4 days. You can also freeze the bars by wrapping them individually in plastic wrap, then in a freezer safe bag. Freeze them for up to 3 months, and thaw in the fridge overnight to enjoy. Personally I prefer enjoying them fresh, so there are no changes to the texture.

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