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Iowish Cream Cheesecake Bars

Prep Time20 minsCook Time20 minsCategory
Spirit
  Iowish Cream Liqueur
Ingredients
 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  cup butter, melted
 2 tbsp Gold Medal™ all-purpose flour
 1 egg
 2 packages (8 oz each) cream cheese, softened
 ¾ cup sugar
 1 tsp vanilla
 ¼ cup IOWISH Cream Liqueur
 ½ tsp cinnamon
 1TSB espresso powder in 1 TBS of warm water
 2 eggs
Directions
1

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2

In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

3

In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.

4

Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

Ingredients

Spirit
  Iowish Cream Liqueur
Ingredients
 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  cup butter, melted
 2 tbsp Gold Medal™ all-purpose flour
 1 egg
 2 packages (8 oz each) cream cheese, softened
 ¾ cup sugar
 1 tsp vanilla
 ¼ cup IOWISH Cream Liqueur
 ½ tsp cinnamon
 1TSB espresso powder in 1 TBS of warm water
 2 eggs

Directions

Directions
1

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2

In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

3

In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.

4

Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

Iowish Cream Cheesecake Bars
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Mississippi River Distilling Company

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