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Banana Cheesecake Cookie Bars How-To

Sugar cookies become the base for a fruity, creamy dessert.

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My family loves bananas. 

Loves them. My 1-year old son would eat them all day long if I’d let him. 

Because of this love, we always tend to have a ton of bananas on hand. Most of the time, they will all be gone before they even start to get brown. But sometimes, we’ll end up with a few overly ripe bananas that no one wants. 

My normal reaction is to make banana bread. Banana bread always goes over well with my family. And if nothing else, I can freeze it for when a craving hits. But sometimes, I want something different. You can only eat so much banana bread, after all! 

That is how these cheesecake bars were born. Cheesecake is one of my favorite desserts. Combine cheesecake with bananas and put it all on top of a cookie crust for an easy to eat bar, and I’m in heaven! 

So next time you find yourself with extra-ripe bananas, try something different than banana bread. 

You will need Pillsbury® sugar cookie dough, cream cheese, sugar, vanilla, eggs and about 2 bananas.

Start off by pressing the cookie dough into the bottom of a greased baking dish. 

Bake the dough until it starts to set up but is not completely cooked; let it cool.

While the cookie crust is cooling, beat together the cream cheese and sugar. Add the vanilla and then the eggs, one at a time. 

Take your bananas and mash them up with a fork. Measure out 1 cup of the mashed bananas. (This was almost exactly 2 bananas for me, but that could vary depending on the size of your bananas.)

Add the mashed bananas to the cheesecake mixture and mix just until combined. Pour the cheesecake mixture over the cookie crust and return it to the oven.
Bake until the cheesecake is set around the edges. The middle might still look a little bit wiggly, but it will set up as it cools. Once cool, place in the refrigerator to firm up completely.
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