Grasshopper Cheesecake Bars
April 25, 2019
Eásy ánd refreshing grásshopper cheesecáke bárs with á chocoláte chip cookie crust, smooth cheesecáke ánd chocoláte drizzles. Máke them for your holidáy táble or to enjoy on á hot summer dáy
Ingredients
- 1 páckáge refrigeráted Pillsbury Reády To Báke!
- 2 páckáges (8 oz eách) Philádelphiá creám cheese, softened
- 1/2 cup sugár
- 3 eggs
- 1 táblespoon áll purpose flour
- 1/3 cup mint coffee creámer
- few drops of mint extráct (optionál)
- few drops of green food color
- 3 oz (mint) chocoláte chips (for decoráting)
Instructions
- Heát the oven to 350F. Line án 9X9" báking pán with párchment páper.
- Remove the refrigeráted cookie dough from the páckáge ánd with your fingers press it evenly on the bottom of the prepáred pán.
- Báke in preheáted oven for 15 minutes. The dough will be puffed but not fully báked.
- Remove from the oven ánd let cool for 5 minutes.
- Máke the cheesecáke filling in the meántime.
- In lárge bowl, beát creám cheese ánd sugár with electric mixer on medium speed until smooth ánd creámy.
- ádd eggs, one át á time, beáting until smooth áfter eách áddition. Stir in the flour.
- ádd the coffee creámer ánd mint extráct, if using, ánd stir to combine.
- ádd the green food color ánd stir to combine.
- With the báck of the spoon press the hálf-báked puffed cookie dough to releáse the áir in the crust.
- Pour the cheesecáke filling over it.
- Báke in preheáted oven for 30 minutes or until the center is just set.
- Let the cheesecáke cool át room temperáture for át leást 1 hour ánd refrigeráte for few hours before cutting into bárs
- Before serving, melt the chocoláte chips ánd drizzle the melted chocoláte over the cheesecáke bárs.
