Carrot Cheesecake Cookie Bars

By MooK

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 )refrigerated sugar cookies

Preparation

Step 1

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

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.

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.

With fingers, crumble 1 package refrigerated sugar cookie dough over top.

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.