Sugar Cookie Cheesecake Bars: A Sweet Symphony for Beginner Bakers
A delightful combination of sugar cookie crust and topping with a creamy cheesecake filling. Perfect for beginner bakers, this recipe is simple and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus cooling)
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking, Mixing, Layering, Cooling
- Cuisine: American
Ingredients
Scale
- 16.5 ounce tube of sugar cookie dough
- 1 egg
- 1 tablespoon vanilla extract
- 8 ounce box of cream cheese (room temperature)
- Optional: Sprinkles
- Optional: Powdered sugar
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, combine the cream cheese, vanilla extract, and egg, mixing on slow speed. Ensure the cream cheese is at room temperature for a smooth mixture. Use a mixing bowl. Use a hand mixer or whisk. Beginner Note: Mix until the ingredients are just combined.
- Addressing Chunky Cream Cheese: If the cream cheese mixture is chunky, fill your sink with a couple of inches of hot water and place the bowl in the warm water. This will help bring the cream cheese to room temperature for a smoother consistency. Be careful not to get any water into the cream cheese mixture. Use a sink. Beginner Note: Do not leave the bowl in the water too long.
- Prepare the Sugar Cookie Dough: Cut the roll of sugar cookie dough in half. This makes it easier to work with. Use a knife. Beginner Note: Use a clean knife for a smooth cut.
- Create the Crust: Press half of the sugar cookie dough into the bottom of the prepared baking dish to form the crust. Spread it evenly for a consistent base. Use your hands or a spatula. Beginner Note: Press the dough firmly to create an even crust.
- Add the Cheesecake Filling: Pour the cream cheese mixture over the sugar cookie crust. Spread it evenly to cover the entire crust. Use a spatula. Beginner Note: Ensure the filling reaches the edges of the crust.
- Create the Topping: Using the remaining half of the sugar cookie dough, create flattened chunks of dough and place them evenly over the top of the cheesecake mixture. These chunks will melt, rise, and cover the top during baking. Use your hands. Beginner Note: Space the chunks evenly to ensure even coverage.
- Bake: Bake for 30 minutes, or until the sugar cookie shows a golden color. Sugar cookies burn quickly, so keep a close eye on them. It’s better to pull them out when they’re just golden rather than burning them. Use an oven. Use a timer. Beginner Note: Check the bars after 25 minutes.
- Cool: Let the bars cool for at least one hour. This allows the cheesecake filling to set and the cookies to cool completely. Use a cooling rack. Beginner Note: Allow them to cool at room temperature before refrigerating.
- Garnish: Add sprinkles or powdered sugar once the bars are completely cooled, if desired. Wait until they’re fully cooled to prevent the garnishes from melting. Use a sprinkle container or powdered sugar container. Beginner Note: Use a sifter for an even dusting of powdered sugar.
- Serve: Cut the bars into squares and serve. Use a sharp knife for clean cuts. Use a cutting board. Beginner Note: Clean the knife between cuts for neat squares.
Notes
- Use room-temperature cream cheese.
- Don’t overbake.
- Cool fully before cutting.
- Use non-stick spray.