@theperfectplate.x: Sugar Cookie Cheesecake Bars 🎃🍪✨ The perfect October treat 👻🧡 IB: @audreybakes for the best desserts always 😋 Ingredients: (makes an 8x8 pan) - 2 packs Pillsbury Pumpkin Sugar Cookies - 16 oz cream cheese, room temp (454g) - 1/2 cup granulated sugar (100g) - 2 tbsp sour cream, room temperature (30g) - 1 tsp vanilla extract (5mL) - 1 tbsp all-purpose flour (8g) - 1/2 tsp pumpkin pie spice** (1g) - 1/8 tsp salt (0.75g) - 1 large egg, room temperature (50g without shell) - 2 tbsp fall sprinkles (20g), plus more for topping - Whipped cream, for topping (as needed) **If you don’t have pumpkin pie spice, you can make your own: - 1/4 tsp ground cinnamon (0.7g) - 1/8 tsp ground ginger (0.2g) - 1/16 tsp ground nutmeg (0.1g) - 1/16 tsp ground allspice (0.1g) Instructions 1. Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment paper. 2. Press enough pumpkin sugar cookie dough into the prepared pan to create an even crust. (I used 25 — 5 rows of 5.) 3. Bake for 9–12 minutes, until the cookie dough is set around the edges and the cookies are touching. Do not overbake. Let cool slightly. 4. Beat cream cheese and sugar until smooth and creamy. 5. Add sour cream, vanilla, flour, pumpkin pie spice and salt. Mix until combined. 6. Gently whisk in the egg just until combined. 7. Fold in the fall sprinkles. 8. Pour the cheesecake batter over the slightly cooled sugar cookie crust and spread evenly. 9. Reduce oven temperature to 325°F (165°C) and bake for 30–35 minutes, until the edges are set and the center jiggles slightly. 10. Cool at room temperature for at least 30 minutes, then refrigerate for at least 3 hours. 11. Bake the remaining pumpkin sugar cookies according to the package instructions and let them cool completely. 12. Top the chilled cheesecake with extra fall sprinkles, whipped cream and the extra pumpkin sugar cookies. Enjoy! 🎃✨ #FallBaking #Recipe #Cheesecake #HalloweenBaking #TikTokCreatorSearchInsightsIncentive

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Thursday 08 October 2026 21:59:19 GMT