Eggnog Cheesecake Cookie Bars

By CJKK

Ingredients

• 1 1 To package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
• 1 1 1 package (8 oz) cream cheese, softened
• 1/3 1/3 1/3 cup eggnog (not canned)
• 1/4 1/4 1/4 cup sugar
• 1 1 1 egg yolk
• 1/2 1/2 1/2 teaspoon ground cinnamon
• 1 1 1 cup caramel topping
• 1 1 1 teaspoon coarse sea salt

Details

Servings 1
Cooking time 155mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Generously spray 8-inch square pan with baking spray with flour.

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.

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.

Heat oven to 350°F. Generously spray 8-inch square pan with baking spray with flour.

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.

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.