Eggnog Cheesecake Cookie Bars
Jocelyn Delk Adams
Updated Apr 28, 2021
Add some Christmas cheer to dessert with these eggnog-infused cheesecake bars.
Eggnog Cheesecake Cookie Bars
- Prep Time 15 min
- Total 2 hr 35 min
- Ingredients 8
- Servings 16
Ingredients
Bars
- 1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
- 1 package (8 oz) cream cheese, softened
- 1/3 cup eggnog (not canned)
- 1/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon ground cinnamon
Salted Caramel
- 1 cup caramel topping
- 1 teaspoon coarse sea salt
Instructions
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Step1Heat oven to 350°F. Generously spray 8-inch square pan with baking spray with flour.
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Step2With floured-fingers, press half of cookie dough in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
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Step3In 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.
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Step4Crumble and sprinkle remaining half of cookie dough over cheesecake mixture. Sprinkle evenly with remaining 1/4 teaspoon cinnamon.
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Step5Bake 40 to 50 minutes or until filling is set. Cool in pan on cooling rack 30 minutes.
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Step6Refrigerate bars at least 1 hour to firm up.
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Step7To 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.
Nutrition
No nutrition information available for this recipe
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