Sugar Cookie Cheesecake Bars: The Ultimate Holiday Dessert

Sugar Cookie Cheesecake Bars: Prepare to be amazed! Imagine the comforting, buttery sweetness of a classic sugar cookie, perfectly melded with the creamy, tangy richness of cheesecake. Sounds divine, right? These aren’t just any dessert; they’re a delightful fusion that will have everyone begging for the recipe.

While the exact origins of combining sugar cookies and cheesecake in bar form are somewhat modern, both components have rich histories. Sugar cookies, with their simple yet satisfying flavor, have been a holiday staple for generations, bringing joy to countless celebrations. Cheesecake, on the other hand, boasts a history stretching back to ancient Greece! This modern twist brings together the best of both worlds.

What makes these Sugar Cookie Cheesecake Bars so irresistible? It’s the perfect balance of textures and flavors. The slightly crisp, buttery sugar cookie base provides a delightful contrast to the smooth, velvety cheesecake filling. The sweetness is perfectly tempered by the cheesecake’s tang, creating a symphony of flavors that dance on your palate. Plus, these bars are incredibly convenient to make and serve, making them ideal for potlucks, parties, or simply a sweet treat to brighten your day. Trust me, once you try them, you’ll understand why they’re an instant crowd-pleaser!

Ingredients:

• For the Sugar Cookie Crust:
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• For the Cheesecake Filling:
• 2 (8 ounce) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• For the Sprinkles (Optional, but highly recommended!):
• Assorted sprinkles, for topping

Preparing the Sugar Cookie Crust:

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder and salt are evenly distributed throughout the flour, which is crucial for a consistent texture.
2. Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. The mixture should be noticeably lighter in color and texture. This step is important because it incorporates air into the dough, which helps create a tender crust.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough crust. Overmixing develops the gluten in the flour, which can lead to a hard, dense cookie.
5. Press into Pan: Press the sugar cookie dough evenly into the bottom of a 9×13 inch baking pan. I like to use my fingers to press it down firmly and then use the bottom of a measuring cup to smooth it out. This ensures an even thickness for the crust.
6. Pre-bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden brown. Pre-baking the crust helps prevent it from becoming soggy when the cheesecake filling is added. Let the crust cool slightly while you prepare the cheesecake filling.

Making the Cheesecake Filling:

1. Beat Cream Cheese and Sugar: In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and granulated sugar until smooth and creamy. It’s essential that the cream cheese is softened to room temperature to avoid lumps in the filling. Beat for several minutes until the mixture is light and airy.
2. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Again, make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.
3. Stir in Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until just combined. The sour cream adds a slight tang to the cheesecake filling, which complements the sweetness of the sugar cookie crust.

Assembling and Baking the Cheesecake Bars:

1. Pour Filling over Crust: Pour the cheesecake filling evenly over the pre-baked sugar cookie crust. Use a spatula to spread it out smoothly.
2. Add Sprinkles (Optional): If desired, sprinkle the top of the cheesecake filling with assorted sprinkles. This adds a festive touch and makes the bars even more appealing.
3. Bake: Bake in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheesecake filling is set around the edges but still slightly jiggly in the center. The center will continue to set as it cools.
4. Cool Completely: Let the cheesecake bars cool completely in the pan on a wire rack. This is important because the cheesecake filling needs time to set properly.
5. Chill: Cover the pan with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. Chilling the bars makes them easier to cut and also allows the flavors to meld together.
6. Cut and Serve: Once the cheesecake bars are thoroughly chilled, cut them into squares or rectangles. I find it helpful to use a sharp knife dipped in warm water to get clean cuts. Wipe the knife clean between each cut.
7. Enjoy! Serve the sugar cookie cheesecake bars cold and enjoy! They are perfect for parties, potlucks, or any occasion where you want a delicious and easy-to-make dessert.

Tips for Success:

• Softened Ingredients: Make sure your butter and cream cheese are properly softened to room temperature before starting. This will ensure a smooth and creamy texture for both the crust and the filling.
• Don’t Overmix: Be careful not to overmix the sugar cookie dough or the cheesecake filling. Overmixing can result in a tough crust and a dense cheesecake.
• Pre-baking the Crust: Pre-baking the crust is essential to prevent it from becoming soggy.
• Cooling and Chilling: Allow the cheesecake bars to cool completely and then chill them for at least 4 hours (or overnight) before cutting and serving. This will allow the flavors to meld together and the cheesecake filling to set properly.
• Clean Cuts: Use a sharp knife dipped in warm water to get clean cuts. Wipe the knife clean between each cut.
• Variations: Feel free to experiment with different flavors and toppings. You can add chocolate chips, nuts, or fruit to the sugar cookie crust or the cheesecake filling. You can also use different types of sprinkles or drizzle the bars with chocolate sauce or caramel sauce.

Storage Instructions:

Store leftover sugar cookie cheesecake bars in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for longer storage. To freeze, wrap the bars individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2-3 months. Thaw the bars in the refrigerator before serving.

Troubleshooting:

• Cracked Cheesecake: If your cheesecake cracks while baking, it could be due to a few reasons: overbaking, rapid temperature changes, or too much air in the filling. To prevent cracking, avoid overbaking, let the cheesecake cool slowly in the oven with the door slightly ajar, and don’t overmix the filling.
• Soggy Crust: If your crust is soggy, it could be because it wasn’t pre-baked long enough or the cheesecake filling was too wet. Make sure to pre-bake the crust until it’s lightly golden brown and avoid adding too much liquid to the cheesecake filling.
• Lumpy Filling: If your cheesecake filling is lumpy, it’s likely because the cream cheese wasn’t softened enough. Make sure the cream cheese is at room temperature before starting and beat it until it’s smooth and creamy.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Calories: Approximately 300-400 per bar
• Fat: 20-30 grams
• Saturated Fat: 12-18 grams
• Cholesterol: 80-100 mg
• Sodium: 150-200 mg
• Carbohydrates: 25-35 grams
• Sugar: 20-25 grams
• Protein: 4-6 grams

Why This Recipe Works:

This recipe is a winner because it combines the comforting flavors of sugar cookies with the creamy richness of cheesecake. The pre-baked sugar cookie crust provides a sturdy and flavorful base for the smooth and tangy cheesecake filling. The addition of sprinkles adds a festive touch and makes these bars perfect for any occasion. The recipe is also relatively easy to make, even for beginner bakers. The key is to follow the instructions carefully and to use high-quality ingredients. The chilling time is crucial for allowing the cheesecake to set properly and for the flavors to meld together. The result is a decadent and irresistible dessert that everyone will love.

Serving Suggestions:

• Serve the sugar cookie cheesecake bars cold, straight from the refrigerator.
• Garnish with fresh berries, such as strawberries, raspberries, or blueberries.
• Drizzle with chocolate sauce, caramel sauce, or whipped cream

Conclusion:

And there you have it! These Sugar Cookie Cheesecake Bars are truly a must-try dessert that will impress everyone. From the buttery, melt-in-your-mouth sugar cookie base to the creamy, tangy cheesecake filling, every bite is an explosion of flavor and texture. I know, I know, I might be a little biased, but trust me on this one – these bars are seriously addictive! What makes these bars so special? It’s the perfect balance of sweet and tangy, the simplicity of the ingredients, and the sheer joy they bring. They are incredibly easy to make, even for novice bakers, and they are always a crowd-pleaser. Forget complicated desserts that require hours in the kitchen; these bars come together quickly and effortlessly, leaving you more time to enjoy the delicious results. But the best part? You can easily customize them to your liking! Looking for serving suggestions? These bars are fantastic on their own, chilled straight from the refrigerator. For a more decadent treat, try topping them with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream. Imagine serving these at your next party – they’ll disappear in minutes! Want to get creative with variations? Consider adding a swirl of raspberry jam to the cheesecake filling for a fruity twist. Or, for a festive touch, sprinkle the top with colorful sprinkles before baking. If you’re a fan of lemon, add a tablespoon of lemon zest to the cheesecake batter for a bright and zesty flavor. You could even try using different flavored sugar cookies for the base – think gingerbread or chocolate chip! The possibilities are endless. These Sugar Cookie Cheesecake Bars are not just a dessert; they’re an experience. They’re the perfect treat for birthdays, holidays, potlucks, or simply a cozy night in. They’re a guaranteed way to brighten someone’s day and create lasting memories. I’ve made these bars countless times, and they always receive rave reviews. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible Sugar Cookie Cheesecake Bars. I promise you won’t regret it! I’m so excited for you to try this recipe and experience the magic for yourself. Once you do, I’d love to hear about your experience! Did you make any variations? What did your friends and family think? Share your photos and stories in the comments below. Let’s create a community of Sugar Cookie Cheesecake Bar lovers! I can’t wait to see what you create. Happy baking!

Print