Molasses Cheesecake Bars

Molasses Cheesecake Bars

Servings

9

Prep

15 min

Cook

42 min

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Ingredients

  • 1 17.5 oz pouch ‏Betty Crocker® molasses cookies
  • ¼ tsp. ‏ground ginger
  • ¼ tsp. ‏ground cinnamon
  • ½ cup (1 stick) ‏butter, room temperature
  • 1 ‏egg
  • 12 oz. ‏cream cheese, room temperature
  • ½ cup ‏granulated sugar
  • 1 ‏egg
  • 2 T. ‏festive sprinkles

Molasses Cheesecake Bars – a dense and soft molasses cookie layer with a festive sprinkle packed cheesecake top.

Molasses Cheesecake Bars

Directions

  1. Preheat oven to 350 degrees.
  2. Line an 8×8 square baking pan with parchment paper. Leave a little overhang on two sides of the pan to use as handles. Spray the parchment paper and sides of the pan with non-stick cooking spray.
  3. In a large mixing bowl, add in the molasses cookie mix, ground ginger and cinnamon. Stir to combine.
  4. Add in the butter and egg. Using a hand mixer, mix on medium until the butter and egg is thoroughly incorporated.
  5. Press the cookie dough evenly into the prepared baking pan.
  6. Place into the oven and bake for 10 minutes.
  7. While the cookie is baking, start working on the cheesecake layer.
    In a clean mixing bowl, add in the room temperature cream cheese. Using the hand mixer, mix until the cream cheese is smooth.
  8. Add in the sugar and egg. Mix on medium until the egg is thoroughly incorporated. Scrape down the sides and give it a final mix.
  9. Add in the 2 tablespoons of festive sprinkles into the cheesecake batter. Give it a few stirs, but don’t overwork it since it will spread the color of the sprinkles.
  10. Once the cookie bar has baked for 10 minutes, reduce heat to 325 degrees.
  11. Remove the pan from the oven.
  12. Immediately pour the cheesecake batter on top of the cookie bar.
    Spread it evenly over top of the bar.
  13. Place in the 325 degree oven and bake for 30 – 35 minutes until the cheesecake is set. Give the cheesecake a jiggle and if the edges stay firm, it’s ready.
  14. Remove from the oven and let cool. Place in the fridge overnight.
    Cut and serve.

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