Wednesday, June 15, 2011

Chocolate Chip Cookie Dough Cheesecake Bars

I know, right?  The title alone is enough to make you want to drop whatever you are doing and make these, pronto.  And you should.  Trust me when I tell you that these are amazing!  Pair one of these with a tall glass of cold milk (or in my case, a cup of hot coffee!) and you are good to go!  Not only are they amazingly delicious, but they are quick and easy to make!  If you're more into the cheesecake part of these bars than the cookie dough part, just double the cheesecake mixture--that's what I'm doing next time!!

Chocolate Chip Cookie Dough Cheesecake Bars
Source:  My Baking Addiction

For the Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
1 cup chocolate chips
For the Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Preheat the oven to 325 F.  Line an 8x8 baking pan with foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on.

While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, sugar, salt and vanilla until smooth and thoroughly combined. Mix in the flour on low speed, until just incorporated. Stir in the chocolate chips. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated.

Pour the cheesecake filling into the prepared crust.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps, using all the dough and covering the cheesecake filling.
Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

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