Ingredients
Scale
- 1 box (14.3 oz) sugar cookie mix
- 1/2 cup (1 stick) unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- Sprinkles, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the sugar cookie mix and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined.
- Beat in the eggs one at a time, mixing until just combined. Be careful not to overmix.
- Pour the cheesecake filling over the sugar cookie crust, spreading it evenly.
- Sprinkle the top with sprinkles, if desired.
- Bake for 30-35 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the pan. Refrigerate for at least 2 hours before cutting into bars and serving.
Notes
For best results, use full-fat cream cheese. Store leftover bars in an airtight container in the refrigerator for up to 3 days. You can substitute almond extract for vanilla extract for a different flavor profile. Feel free to use your favorite sugar cookie recipe instead of a mix.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg