RED VELVET COOKIE CHEESECAKE BARS

Red Velvet Cookie Cheesecake Bars!!  It’s 2 delicious dessert in one square.  BARS month is a hoot because you get to mix and match flavors and it’s easy to make!!

Recipes comes in different flavors and techniques.  Besides the category that I made for the recipes, I actually have also divided them into 2 main groups.  The first one is recipes that will take time and energy and I usually reserve time in the day for it.  The other group is the “Whip it up and let’s go!”.  It’s those recipes where I probably have the ingredients on hand and it does not take so much time to make.  Now this recipe right here falls under the second group!!

Besides being a “Whip it up and let’s go” kind of recipe, here are some other reasons why I love bars :

• They are usually easy to make
• They are easy to share
• They are easy to eat (no utensils!!)
• You can mix and match any ingredients and it will be delicious!!

Now bars are usually baked in a 9×13 or 8×8 baking pan.  For this recipe, since we are making a thick bar, we are going to use an 8×8 baking pan.

Line an 8×8 baking pan with aluminum foil.  The best and easiest way to take out the bar out of the pan is to make an overlap for the aluminum foil on the sides.  Lightly spray the pan with cooking spray.

Mix together the dry ingredients in a small bowl.  Whisk it until it is evenly mixed.

In a stand mixer bowl with a paddle attachment, mix together the butter, sugar and brown sugar.

Add the eggs, vanilla extract and food coloring into the mixer and mix again.

Add the dry ingredients into the stand mixer.

After the dry mixture is mixed together, pat the cookie mixture into the pan.  Use your fingers to even out the surface.  Bake for about 15-20 minutes.

While the cookie is in the oven, you can start making the cheesecake layer.  In the stand mixer bowl, cream the cream cheese so that it will be nice and smooth.  This will take about 2 minutes.  Then add the sour cream and sugar.  Mix again.

Add the eggs and vanilla extract and mix again.

After the cheesecake mixture is done, the cookie should be done from the oven too.

Pour the cheesecake mixture on top of the cookie.

Bake again for 30-35 minutes.  Let cool before putting the cheesecake into the refrigerator.  Chill in the refrigerator for 2 hours.

I’m a bit impatient when it comes to testing so in my pictures,  so you might see empty space in the pictures. ? I was able to get 16 nice squares.  Well, 15 left now. ?

Here’s the money shot!!  When you see this, how are you not tempted to eat one!!  Enjoy this delicious bar!!

Happy Baking!!