In a mixing bowl, I beat the softened cream cheese until smooth, then add the powdered sugar, egg, and vanilla. I always pause to enjoy the scent of the vanilla—it’s such a comforting smell during holiday baking. I beat the mixture until it becomes silky and pale, making sure no cream cheese lumps remain. Then I spread this creamy filling over the cookie dough base, smoothing it gently with a spatula so the layer stays even.
Finally, I crumble bits of the remaining cookie dough over the top. These little pockets of sugar cookie bake into soft, golden clusters that give the bars the cutest, most festive appearance. I shower the top with Christmas sprinkles—this step always feels magical—then bake the dish until the edges turn golden and the center is just set. Once cooled, the bars slice cleanly into gorgeous layers of cookie and cheesecake.
Pro Tips for Best Results
I tested this recipe three different ways, and the first thing I learned is that softened cream cheese is absolutely essential. I once tried using cold cream cheese because I was impatient, and the filling baked with tiny lumps throughout. It still tasted fine, but it didn’t have that smooth, creamy texture that makes these bars special.
Another tip is not to overmix the cheesecake filling once the egg is added. Overmixing incorporates too much air, causing the cheesecake to puff dramatically in the oven and then collapse as it cools. I ruined one batch this way—the bars still tasted great, but the top layer cracked and didn’t look as pretty. Mixing just until smooth gives the perfect finish.
I also discovered that using too many sprinkles can weigh down the top layer or cause bleeding if the colors aren’t stable. Stick with a moderate amount and choose jimmies over nonpareils. They melt into the bars without losing their brightness or affecting the texture.
Lastly, do not cut into the bars before they’re fully cooled. I know the temptation—trust me—but cutting too early causes the cheesecake layer to ooze and the bars to crumble apart. Refrigerating them before slicing gives them that perfect bakery-style structure.
Common Mistakes to Avoid
The first mistake I made was pressing the cookie dough too firmly into the pan, thinking it needed to be super compact. The result was a bottom layer that baked almost like a hard cookie instead of staying soft and chewy. A gentle press works best.
Another mistake was overpowering the cheesecake filling with too much vanilla. Even though I love vanilla, adding extra tablespoons made the filling taste more like frosting than cheesecake. Stick to the recipe amount for the best balance.(See the next page below to continue…)