I officially love adding sprinkles into cheesecake. These molasses cheesecake bars are so much prettier with them. Now the flavor not only screams the holidays, but the appearance does too. The cookie bar is dense but incredibly soft. I added a little extra zing to the cookies with some ginger and cinnamon just so the cookie still pops even with the addition of cheesecake.
I’ve been easily motivated this year for the holidays and baking. It might have something to do with Lucian, my 5-year-old, nagging me every 10 minutes to set up our Christmas village or maybe the humming of Christmas tunes. I can’t be for sure. I’ve had to tell for the last few days that I’m not digging out any of the Christmas items until just before Thanksgiving. We would do it after, but we’re going down to spend the weekend with my parents. The only one that will be home with be the hubby for work and he wouldn’t dare to dig into the decorations. Mostly because it would be a guessing game as to which blue tote has the decorations in them. I’m a blue tote hoarder.
Seriously though, if my house was a
bit lot larger, I would have strung my decorations up the first time Lucian asked. I’m always anxious to get my Christmas started. I. just. need. more. room!
You’re not going to believe this, but this is a shortcut recipe. I just bought a bag of Betty Crocker® Molasses Cookie Pouch at my local Walmart.
You can have this bar done and chilling within one hour of starting. Recipes with shortcuts are the kinds of recipes that a lot people tend to gravitate towards. It’s a bonus that this recipe is so festive looking. When I make these shortcut recipes, I think of my mom. If there’s a simple way to make something, you better bet your buns she’s doing it.
Those sprinkles. They bring joy to my life.
- 1 17.5 oz pouch Betty Crocker® molasses cookies
- 1/4 tsp . ground ginger
- 1/4 tsp . ground cinnamon
- 1/2 cup butter 1 stick, room temperature
- 1 egg
- 12 oz . cream cheese room temperature
- 1/2 cup granulated sugar
- 1 egg
- 2 T . festive sprinkles
- Preheat oven to 350 degrees.
- Line an 8x8 square baking pan with parchment paper. Leave a little overhang on two sides of the pan to use as handles. Spray the parchment paper and sides of the pan with non-stick cooking spray.
- In a large mixing bowl, add in the molasses cookie mix, ground ginger and cinnamon. Stir to combine.
- Add in the butter and egg. Using a hand mixer, mix on medium until the butter and egg is thoroughly incorporated.
- Press the cookie dough evenly into the prepared baking pan.
- Place into the oven and bake for 10 minutes.
- While the cookie is baking, start working on the cheesecake layer.
- In a clean mixing bowl, add in the room temperature cream cheese. Using the hand mixer, mix until the cream cheese is smooth.
- Add in the sugar and egg. Mix on medium until the egg is thoroughly incorporated. Scrape down the sides and give it a final mix.
- Add in the 2 tablespoons of festive sprinkles into the cheesecake batter. Give it a few stirs, but don't overwork it since it will spread the color of the sprinkles.
- Once the cookie bar has baked for 10 minutes, reduce heat to 325 degrees.
- Remove the pan from the oven.
- Immediately pour the cheesecake batter on top of the cookie bar. Spread it evenly over top of the bar.
- Place in the 325 degree oven and bake for 30 - 35 minutes until the cheesecake is set. Give the cheesecake a jiggle and if the edges stay firm, it's ready.
- Remove from the oven and let cool. Place in the fridge overnight.
- Cut and serve.
What are some of the shortcuts that you like to take while you’re baking? If you’re looking for more recipes using these Betty Crocker® cookie pouches, click here.