Monday, July 23, 2012

Chocolate Chip Cookie Dough Cheesecake Bars

I was looking for a dessert to make one day when we had my brother-in-law and his wife over.  I was perusing though my pinterest pins and found this one.  It looked super good so I had to try it.  For the original recipe, click here.  It was pretty darn good =)  I was impatient and didn't wait until it was completely cool and the arm part of it was still good.  This would be a good recipe for a potluck or a shower.  It is rich enough that you can cut it into small pieces and have lots of servings.


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
2 teaspoon 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 vanilla extract

1. Preheat the oven to 350 F. Line an 8" square baking pan with tin foil. and spray with nonstick cooking spray. 
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the pan. Bake in the oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. Beat butter, brown sugar, granulated sugar, salt 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. (*Note: This mixture is going to be dry...that’s okay. It’s rather like a crumble topping. You’re going to crumble it on top of the cheesecake layer.)
4.In a seperate bowl, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. 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.
6. Lift the bars out by the overhang and cut into squares for serving.

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