Sugar Cookie Cheesecake Bars
These Sugar Cookie Cheesecake Bars are decadent without being overly sweet. Start with a package of sugar cookie mix and add a creamy cheesecake filling!
Servings 30 bars
- 1 (17.5 ounce) package sugar cookie mix
- 1 (3.4 ounce) box French vanilla instant pudding mix (see notes)
- 2 tablespoons light brown sugar
- 1/2 cup (1 stick) butter melted
- 2 1/2 teaspoons vanilla extract divided
- 2 whole eggs plus 3 egg yolks
- 2 (8 ounce) packages cream cheese softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
Preheat oven to 350 degrees. Coat a 9-inch by 13-inch cake pan with nonstick spray.
In a large bowl, combine cookie mix, pudding mix, brown sugar, butter, 1 teaspoon vanilla, and 1 whole egg. Mix well and press in to bottom of pan.
In a standing mixer with the paddle attachment, or in a large bowl by hand, beat cream cheese, sour cream, and sugar until smooth.
Add remaining whole egg, egg yolks, and remaining 1 1/2 teaspoons vanilla. Beat until smooth. Pour over crust in pan and smooth the top.
Bake for 35 to 45 minutes or until center is set. Cool at least 30 minutes. Store in the refrigerator.
Regular vanilla pudding may be substituted for the French vanilla pudding.
Adapted from Betty Crocker's Crème Brûlée Cheesecake Bars.
Calories: 53kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 32mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg