I slightly modified this recipe from Betty Crocker. Everyone that tried them said they were really tasty, but the sugar cookie crust was too thick. Next time I make them I will make 6-8 cookies (bake them on a cookie sheet for about 10 minutes) and use the remaining dough for the crust, so it won't be as thick.
Strawberry Cheesecake Bars
Crust:
1 pouch Betty Crocker sugar cookie mix
1/3 cup butter, melted
2 T. flour
1 egg
Filling:
2 (8oz) pkgs cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
Topping:
3/4 cup spreadable fruit (I used strawberry ice cream topping)
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. | |
In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. | |
In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan. | |
Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator. |
1 comment:
yummy! I bet my hubby would love these with cherry topping :)
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