Banana Cheesecake Cookie Bars

Blogger Deborah Harroun of Taste and Tell shares a new way to use up those overripe bananas!

–

Save & Share

Servings 15

false

( 1 ) Rating

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

18fef37a-075e-4207-8a13-d4f7670dae6a

ingredients 6
Prep Time 30 min
Total Time 2 hr 30 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2: packages (8 oz each) cream cheese, softened

1/2: cup sugar

1: teaspoon vanilla

2: eggs

1: cup mashed very ripe bananas (2 medium)

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 Press sugar cookie dough in bottom of baking dish. Bake 10 to 15 minutes or until lightly set. Cool completely, about 15 minutes.
3 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in vanilla, then eggs, one at a time, scraping side of bowl between additions. Beat in mashed bananas.
4 Pour over cooled crust. Bake about 30 minutes or until outer edges of cheesecake are set. Cool completely, about 15 minutes, then refrigerate 30 minutes before cutting. For bars, cut into 5 rows by 3 rows. Cover and refrigerate any remaining bars.