1 package Pilsbury ready to bake refrigerated sugar cookies
12 oz cream cheese, softened (1.5 packages)
1/4 cup sugar
2 eggs, room temperature
1/2 cup strawberry tequila drink mix with real fruit
1 tbsp cornstarch
1 tbsp tequila
1 tsp grated lime peel, if desired
1 tsp orange juice or orange flavored liqueur
1 tsp vanilla, if desired
Instructions
Heat oven to 350F. Spray 8-inch square pan with
cooking spray.
With floured fingers, break up cookie dough into
pan. Press evenly in bottom to form crust. Bake
15 minutes. Remove pan from oven and cool 10
minutes.
While crust is cooling, in medium bowl, beat
cream cheese and sugar with electric mixer on
medium to high speed until light and fluffy.
Beat in eggs one at a time on medium speed
until well blended. Add remaining ingredients.
Beat until smooth, scraping down side of bowl
occasionally. Pour cream cheese mixture over
cooled baked crust and spread evenly with
spatula.
Bake 40 to 50 minutes longer or until sides of
cheesecake are firmly set but center jiggles
slightly, checking doneness at 35 minutes.
(Cheesecake center will firm up during
cooling.) Cool about 2 hours or until
completely cooled. Refrigerate bars at least 5
hours or overnight before serving for best
results. With warm wet knife, cut into 4 rows
by 4 rows. Store in refrigerator.
Originally Submitted
2/27/2015
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