Wednesday, June 20, 2012

Cheesecake Deliciousness

The other day when my sewing machine quit working, I got very frustrated and decided to cook something. I know how stereotypical that sounds. But I am a huge Pinterest person and had gotten the stuff to make this Cheesecake Sugar Cookie Bars earlier, so it made sense to start making these. I got this recipe from

Trust me when I say these are delicious! Here are the ingredients needed:
1 Betty Crocker Sugar Cookie Pouch (the powder, not the dough)
1 small box of French Vanilla pudding
2 TBS Brown Sugar
1 Stick of melted butter (1/2 cup)
3 tsp vanilla
2 eggs + 3 more egg whites
2 packages of 8 oz cream cheese
1/2 cup of sour cream
1/2 sugar 
2/3 cups toffee bits (i picked up heath bits not realizing it had chocolate, and didn't use it... but I guess
                                 I could have.)

Start off by preheating the oven to 350 degrees. Then begin combining the Betty Crocker Sugar Cookie Pouch, French Vanilla pudding, Brown Sugar.  Mix in the melted butter, 1 tsp of vanilla and 1 egg

Take out the dough and place it in your greased 9x13 glass baking dish, and press it out in the bottom of the pan and up the sides of the dish some.  I thought of it as the dough forming a "bowl" for the cheesecake part of the dish.

Next, start of the cheesecake portion.  Beat the cream cheese, sugar, sour cream and remaining eggs (1 egg and 3 egg whites).  Add the reaming 2 tsp of vanilla and beat until smooth. 

Pour the cheesecake into the sugar cookie crust.  Spread evenly in dish. 

Place dish in over for 25-30 minutes.  I ended up cooking mine closer to 30 than 25 minutes.

When it comes out of the oven, let it cool for about an hour.   If you are going to add the toffee, this is the time to do it.  Then stick in it the fridge for at least 3 hours, over night is best.

Now, I am about to head back to that sewing machine to see if I can figure it out... I'll let you know how it goes. :)

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