Eggnog Cheesecake Cookie Bars

Course Bars, Desserts

Prep Time 15

Cook Time 2

Total Time 17

Servings

Ingredients

Bars

1 pkg. sugar cookies pkg. Pillsbury (or make my own)
1 pkg. cream cheese softened, (8 oz.)
1/3 cup eggnog (not canned)
1/4 cup sugar
1 egg yolk
1/2 tsp cinnamon ground

Salted Caramel

1 cup caramel ice cream topping
1 tsp sea salt coarse

Instructions

Heat oven to 350°F. Generously spray 8-inch square pan with baking spray with flour.
With floured-fingers, press half of cookie dough in bottom of pan.
In bowl of stand mixer or in medium bowl with hand mixer, beat cream cheese and eggnog until smooth. Add sugar, egg yolk and 1/4 teaspoon of the cinnamon; mix until combined. Evenly spread cheesecake mixture over cookie crust.
Crumble and sprinkle remaining half of cookie dough over cheesecake mixture. Sprinkle evenly with remaining 1/4 teaspoon cinnamon
Bake 40 to 50 minutes or until filling is set. Cool in pan on cooling rack 30 minutes.
Refrigerate bars at least 1 hour to firm up
To make Salted Caramel, pour caramel topping in small microwavable bowl. Microwave uncovered on High 30 to 40 seconds or just until warm. Stir in sea salt until dissolved. Drizzle salted caramel over bars. Cut into 4 rows by 4 rows.

Notes

Old-Fashioned Sugar Cookie Dough

Ingredients

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1 cup margarine or butter

2 eggs

1 1/2 cups sugar

1 teaspoon vanilla

1/2 teaspoon lemon extract

1In large bowl, combine flour, baking powder, baking soda and salt; mix well. Using fork or pastry blender, cut in 1 cup margarine until mixture is crumbly. In a small bowl, beat eggs. Gradually add sugar, 1 teaspoon vanilla, and lemon extract, beating until light. Add to flour mixture in large bowl. Stir by hand until dough forms. (If necessary, knead dough with hands to mix in dry ingredients.) Cover with plastic wrap; refrigerate 1 hour for easier handling.