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Cook'n with Betty Crocker 
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Cookie Cheesecake Squares |
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Serves: 12 Print this RecipeGrace M. Wold - Phoenix, Arizona Bake-Off® Contest 19, 1968 Garnishing with fresh strawberries and a dollop of whipped cream will add a refreshing springtime touch to this quick and easy dessert. 1 (18-ounce) tube refrigerated slice-and-bake sugar cookie dough 3/4 cup strawberry preserves 1 (8-ounce) package cream cheese, softened 1/4 cup sugar 1 (8-ounce) container dairy sour cream 1/2 teaspoon vanilla extract 1 egg Heat oven to 375°F. Slice dough into 1/4-inch slices.* Press slices in bottom of ungreased 13 x 9-inch pan to form crust. Bake at 375°F. for 10 to 15 minutes or until light golden brown. (Cookie dough will appear puffy when removed from oven.) Gently spread evenly with preserves. In large bowl, combine cream cheese and sugar; beat at medium speed until fluffy. Add remaining ingredients; mix well. Pour mixture over preserves, spreading to edges. Bake at 375°F. for an additional 28 to 33 minutes or until knife inserted in cheese layer comes out clean. Cool. Store in refrigerator. *TIP: For easier slicing of cookie dough, place in freezer 10 minutes, then slice. Nutrition Per Serving: Calories 350; Protein 4g; Carbohydrate 44g; Fat 18g; Sodium 230mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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