Bar Cookies

Chocolate Chip Cookie Dough Cheesecake Bars

These bars……….. what can I say about them?

thinking…..thinking….c’mon let’s get those microscopic cerebral cells going……

Ok, I thought of something.

They really need to come with a warning label.

P1000427

……..graham cracker crust……cheesecake…….chocolate chip cookie dough…….

Seriously.

More addictive than a bag of potato chips, more dangerous than a shark in the koi pond …they are oh-so-delicious and worth every.single.bite.

Do not make them with the intention of “I’ll just try a bite‘… or “oh, I’ll simply cut a small piece”… or “they can’t be that good”.

You’ve been warned.

Chocolate Chip Cookie Dough Cheesecake Bars – adapted from Brandy’s Baking

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 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

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 8″ square baking pan with parchment paper or 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 6-10 minutes. Remove pan to a cooling rack. Leave the oven on while you prepare the dough.
While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until well blended and smooth. Pour the cheesecake batter over the prepared crust. Scatter the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps.
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. Chill in refrigerator overnight or for at least a couple hours. Lift the bars out by the overhang and cut into squares for serving.
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