Carrot Cheesecake Cookie Bars

Ingredients

  • 1 box (15.25 oz) carrot cake mix with pudding in the mix
  • 1/2 cup unsalted butter, melted
  • 3 eggs, room temperature
  • 2 packages (8 oz each) cream cheese, room temperature
  • 3/4 cup sugar
  • 1 package (16 oz) Pillsbury™ Ready to Bake!™ refrigerated sugar cookies 

Instructions

1_ Heat oven to 350°F. Spray 13x9-inch pan with baking spray with flour.

2_ In medium bowl, beat together 1 box (15.25 oz) carrot cake mix, 1/2 cup melted butter and 1 of the eggs. Evenly pat carrot cake batter in bottom of pan.

3_ In large bowl, combine 2 packages (8 oz each) cream cheese, 3/4 cup sugar and remaining 2 eggs. Using electric stand or hand mixer, beat on high speed until light, smooth and well combined. Spread cheesecake filling over carrot cake base.

4_ With fingers, crumble 1 package Pillsbury™ Ready to Bake!™ refrigerated sugar cookie dough over top.


5_ Bake 35 to 45 minutes or until firm and golden brown. Remove from oven to cooling rack. Cool 20 to 30 minutes. Refrigerate at least 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Comments