9 February 2012

Chocolate Chip Cookie Dough Cheesecake bars

I love anything chocolate chip.  When I found this recipe on Pinterest (I can send you an invite if you're interested in joining), I had to make them ASAP.
Now, I love all desserts but when there are chocolate chips added, it just seems to make the dessert that much better LOL. After making this dessert and sharing it with my family, I realized that I have officially passed on my love of chocolate chip anything to my DD. She's only 3 and already knows how these little bits can make any dessert wonderful. She told me after having her piece that she LOVES chocolate chips. I told her, "so does Mommy" hehe.

These will not disappoint. They were fantastic and a definite share.
And they taste as amazing as they look.

Chocolate Chip Cookie Dough Cheesecake bars
source: Brandy's Baking

1 1/2 cups graham cracker crumbs
5 tbsp unsalted butter, melted

Chocolate chip cookie dough:
5 tbsp unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tbsp granulated sugar
1/4 tsp salt
1 tsp vanilla extract (I use pure over artificial)
3/4 cup all purpose flour
2/3 cup chocolate chips (I used mini chocolate chips)

Cheesecake filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 egg, room temperature
1 tsp vanilla extract

   Preheat the oven to 325F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with a non-stick cooking spray. Set aside.
   Mix the melted butter and graham cracker crumbs until thoroughly combined. Press mixture into the prepared pan. Bake in the preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on.
   While the crust is cooling, prepare the cookie dough. For the next step you can either use a stand mixer or an electric mixer. If using a stand mixer, please use the bowl that comes with it along with the paddle attachment. In a bowl, 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.
   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 batter onto the prepared crust. Using your hand to form teaspoon-sized clumps, distribute the cookie dough on top of the cheesecake batter. Be sure to use all of the dough.
   Bake for about 30 minutes, until the top (cookie dough) feels fry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in the refrigerator overnight or for at least a couple of hours.
   Lift the bars out by the overhang and cut into squares for serving.

Happy baking!


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