Halloween Sugar Cookie Cheesecake Bars 🎃🍰 (recipe makes an 8x8 pan) Ingredients: ~2 packs of pillsbury pumpkin sugar cookies *I used 25 for the bottom of the pan, 9 for the top, and had some leftovers 16 oz cream cheese, room temp (block style, not spreadable) ½ cup (100g) granulated sugar 2 tbsp (30g) sour cream, room temp 1 tsp vanilla 1 tbsp all-purpose flour Pinch of salt (optional) 1 egg, room temp 2 tbsp fall sprinkles (use jimmies, they bleed less) + more for topping Optional: whipped cream for topping Instructions: Preheat oven to 350°F. Grease/line an 8x8 pan with parchment paper. Place the cookie dough into the prepared pan. Bake for 9-12 minutes until the cookies are touching and edges look set. (don’t over bake, it will continue to bake a little with the cheesecake) Let it cool slightly. Beat cream cheese and sugar together until smooth. Add in sour cream, vanilla, and flour until combined. Mix in the egg gently on low speed or whisk by hand until just combined. Gently fold in the sprinkles. Pour the cheesecake batter over the cooled sugar cookie crust. Reduce the oven temp to 325°F and bake for 30-35 minutes until edges are set & center jiggles just slightly. Cool at room temp for at least 30 minutes, then chill for at least 3 hours. Top with more fall sprinkles, whipped cream, and more cookies if you’d like. (Bake the extra pillsbury cookies according to the package instructions for topping) Enjoy! #bakingrecipe #cheesecake #sugarcookie #halloweenbaking #fallrecipes — @audreybakes TikTok