Gingerbread Cheesecake Bars

Cecelia26 avatar
By Cecelia Huddleston
from Broken Arrow, OK

My husband & I like these cookie bars because the cookie mix has just the right amount of spice.

serves 9-12
cook time 1 Hr
method Bake

Ingredients

  • 1 pkg
    betty crocker gingerbread cookie mix
  • 1 stick
    butter, melted
  • 1 Tbsp
    half and half
  • 1 lg
    egg
  • 1 c
    walnuts or pecans, chopped
  • CHEESECAKE FILLING:
  • 8 oz
    cream cheese, softened
  • 1 c
    sugar
  • 1 tsp
    imitation vanilla
  • 1 tsp
    imitation butter extract
  • 1 lg
    egg
  • 2 Tbsp
    cornstarch
  • FROSTING:
  • 2 oz
    cream cheese, softened
  • 2 Tbsp
    butter, softened
  • 1 c
    powdered sugar
  • 1/2 tsp
    imitation vanilla
  • 1-2 Tbsp
    half and half
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How To Make

  • 1
    Preheat oven to 325 degrees. Spray an 8" square pan (I used a glass one) with Baker's Joy or any cooking spray with flour. Combine cookie mix, butter, half and half and egg. Mix until well blended. Stir in nuts. Spread 1/2 of cookie dough in bottom of pan and halfway up the side of the pan.
  • 2
    Filling: Combine cream cheese and sugar; beat until blended. Add vanilla, butter extract, egg, and cornstarch; beat until smooth. Spread mixture over cookie dough. Using a spoon, drop spoonfuls of remaining cookie dough on top of cream cheese mixture. Bake 55-60 minutes or until mixture is set. Remove to wire rack. Cool completely.
  • 3
    Frosting: Beat cream cheese and butter until blended. Gradually, mix in powdered sugar. Stir in vanilla and half and half. Frost cookie bars. Cover and store in refrigerator. 9 -12 bars
  • 4
    Note: Betty Crocker Gingerbread Cookie Mix is available in stores during the holiday season. Variation: Substitute Betty Crocker Pumpkin Spice Cookie Mix.

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