September 4, 2013

Sugar Cookie Cheesecake Bars

1 (17.5 oz) pouch of sugar cookie mix
1 (4 serving size) box of French Vanilla instant pudding mix
2 TBS packed brown sugar
1/2 cup butter, melted
3 tsp. vanilla divided
3 eggs, divided
2 (8 oz each) packages of cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
2/3 cup of toffee bits, pulverized in food processor, optional or other toppings of choice (salted caramel raspberries, etc.)

1.  Preheat oven to 350 ℉.  Grease a 9x13 inch baking dish.

2.  In a medium bowl stir together the sugar cookie mix, pudding mix, brown sugar, melted butter, 1 tsp. vanilla, and 1 egg.  Use your hands if you need to.  When well mixed press the dough on bottom and part way up the sides of your prepared pan. Set aside.

3.  In a mixing bowl mix together the cream cheese, sugar, sour cream, 2 eggs, and 2 tsp. vanilla.  Mix together until smooth.  Pour cheesecake batter of top of the cookie dough you sat aside.

4.  Bake for 25 to 30 minutes or until center in set.  While bars are baking pulverize your toffee bits if using.  Sprinkle on bars immediately after you remove from the oven.  Let cool for 30-45 minutes on wire rack and then cover and refrigerate for at least 3 hours or over night before cutting into bars and eating.  Store in the fridge.

From Cookies and Cups

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