It's Girl Scout Cookie season! My manager's daughters are in Girl Scouts, so I ordered a few boxes of the delicious cookies. I always grew up in Wisconsin with these cookies being called Peanut Butter Patties, but seemingly everywhere else they are called Tagalongs. Why they have multiple names for the same cookies, I have no idea. They are inexplicably addicting regardless of what you call them. I ordered 2 boxes of Tagalongs, and binge ate the first box in the first 2 days I had them. In an effort to not stuff my face with these delicious cookies, I decided to make some cheesecake bars. My coworkers all have very different dessert tastes. Some love cheesecake, others hate it. These bars will get demolished likely before noon tomorrow with how good they are. These are quick to make and taste great. The toughest part is looking at the cookies just sitting there and not eating them while you are making the bars. Enjoy!
Ingredients:
1 box Tagalongs (15 cookies), divided
8 graham cracker squares
2 tablespoons butter, melted
2 8-ounce packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs, at room temperature
1/4 cup plain Greek yogurt
Preparation:
1. Preheat oven to 375 degrees. Line an 8x8 pan with parchment paper.
2.In a food processor, combine 4 Tagalongs with the graham crackers. Blend until smooth.
3. Add in melted butter and process until uniform consistency.
4. Pour graham cracker mixture into prepared pan and pat down until bottom of pan is uniformly covered with a thin layer of crust.
5. Put crust in the freezer for 10 minutes.
6. Bake crust for 7 minutes. Remove and set aside.
7. Turn oven down to 325 degrees.
8. In a mixer, combine cream cheese and sugar.
9. Add eggs, vanilla, and Greek yogurt. Combine well.
10. Roughly chop remaining 11 Tagalong cookies. Gently stir into cheesecake batter.
11. When oven has cooled to 325 degrees, pour cheesecake batter over the crust. Bake for 50-60 minutes, until middle is set and edges start to brown.
12. Let cheesecake cool at room temperature for 45 minutes.
13. Refrigerate cheesecake for at least an hour to set, preferably overnight. Cut into bars and serve. Store leftovers in an airtight container.
Source: http://www.craftsy.com/blog/2015/03/peanut-butt-patty-cheesecake-bars/
Ingredients:
1 box Tagalongs (15 cookies), divided
8 graham cracker squares
2 tablespoons butter, melted
2 8-ounce packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs, at room temperature
1/4 cup plain Greek yogurt
Preparation:
1. Preheat oven to 375 degrees. Line an 8x8 pan with parchment paper.
2.In a food processor, combine 4 Tagalongs with the graham crackers. Blend until smooth.
3. Add in melted butter and process until uniform consistency.
4. Pour graham cracker mixture into prepared pan and pat down until bottom of pan is uniformly covered with a thin layer of crust.
5. Put crust in the freezer for 10 minutes.
6. Bake crust for 7 minutes. Remove and set aside.
7. Turn oven down to 325 degrees.
8. In a mixer, combine cream cheese and sugar.
9. Add eggs, vanilla, and Greek yogurt. Combine well.
10. Roughly chop remaining 11 Tagalong cookies. Gently stir into cheesecake batter.
11. When oven has cooled to 325 degrees, pour cheesecake batter over the crust. Bake for 50-60 minutes, until middle is set and edges start to brown.
12. Let cheesecake cool at room temperature for 45 minutes.
13. Refrigerate cheesecake for at least an hour to set, preferably overnight. Cut into bars and serve. Store leftovers in an airtight container.
Source: http://www.craftsy.com/blog/2015/03/peanut-butt-patty-cheesecake-bars/