These are positively fantastic. A creamy cheesecake filling with a subtle hint of cake batter flavor, dotted with sprinkles, which have be well-documented to induce happiness, atop a crunchy vanilla crust. Yum, that all amounts to delicious. I took these to a cook-out, which happened to turn into a birthday party, so they were very appropriate. And tasty. My uncle was tickled and couldn't get enough of them. I love the creaminess of the filling--honestly, I don't think you can beat cheesecake filling too much. And Dave liked them because they tasted like cake (he's really so easy). These are a wonderful treat for a cook-out or a party. And a nice way to have some cheesecake during the summer because the bars are a bit smaller, so not as heavy as diving into a full piece of cheesecake.
While on Pinterest I found this recipe through a friend and immediately pinned it--I mean, it's got sprinkles and tastes like cake, so yeah I needed to make it. When I got to the recipe, I was impressed with Erika, the young lady behind Teenage Taste who posted this recipe and had lovely photos and a nice write up to go with it. Because I wanted a larger pan of bars (9 x 13 inch), I upped the quantity of vanilla cookies for the crust and a little more butter, but I left the filling the same (well, a few more sprinkles, but minus the food coloring). I'm glad I didn't mess with the filling because these were a thick bar--I can't imagine how tall they would have been baked in a 9 x 9 inch pan! I also didn't use a water bath, in part because I didn't have a pan big enough to fit my 9 x 13 and because the last time I made actual cheesecake, I didn't use one and had success. I can't really complain about not using one this time. I did get a slight crack in the middle, but since I was cutting them into bars, I really didn't care. But, I also don't make cheesecake a lot, so if you do and you have a method, by all means, do what works for you and makes you comfortable because you definitely need these bars in your life.
Funfetti Cheesecake Bars
12 ounces vanilla wafer cookies
1/2 cup butter, melted
3/4 cup plus 2 Tablespoons sugar, divided
16 ounces cream cheese, room temperature
1 egg yolk
1/2 cup plus 2 Tablespoons milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup rainbow sprinkles
In a food processor, pulse cookies to fine crumbs.
Add 2 Tablespoons sugar and melted butter and continue pulsing until mixture is the consistency of wet sand.
Turn crumb mixture out into a greased 9 x 13 inch pan lined with parchment paper. Press into the bottom of the pan in an even layer.
Bake at 350 degrees F for 8-10 minutes or just browned on the edges.
Beat cream cheese until light and fluffy, using whisk attachment of a stand mixer or the whisks on a hand mixer.
Add remaining sugar and beat for a few more minutes, scraping sides of bowl as needed.
Add eggs, egg yolk, milk, vanilla, and salt and continue beating until combined and smooth. Stir in cake mix and sprinkles until incorporated.
Pour filling over hot crust and gently even out the layer in the pan.
Bake at 350 degrees F for 40-46 minutes or until just set.
Remove from oven and let cool on wire rack for 30 minutes. Then cover and refrigerate 3 hours or overnight.
Cut into bars and serve or keep chilled until served.
Makes 24 bars.
The Cookie Princess
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