h1

Chocolate Chip Cookie Cheesecake Bars

March 8, 2012

I know.  Intense title.  I get tongue tied every time I try to say it.  But words stop when you bite into one.  Oh Em Gee. These things are amazing.  You’ve got the richness of cheesecake with the comfort of chocolate chip cookies and then the crust of the cheesecake.  Uh! Words do not do it justice.  Take a look:

(I know, right?  Is your mouth watering?  I know mine is!)

Let’s jump right in here:

Ingredients:
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
-2/3 cup chocolate chipsCheesecake Filling:
-10 oz cream cheese, room temperature
-1/4 cup sugar
-1 large egg, room temperature
-1 teaspoon pure vanilla extract
Procedure:
1. 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.
2. 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 you prepare the dough.

3. 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, 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.

4. 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 into the prepared crust. Using your hand to form clumps, 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.


I copied and pasted this recipe directly from the awesome blog I found it on: Brandy’s Baking Blog
The amendment I made to this recipe is the crust of the cheesecake.  My favorite cheesecake crust is actually made from Biscoff cookies crumbled with butter, instead of graham crackers.  Seriously delicious.  Since this recipe is in such a small container, it doesn’t make very much.  I think next time I’ll double the recipe so I can share and keep some for myself.  My other recommendation is that the cookie can be hard to cut through so you may want to strategically place the cookie dough or cut it while it’s warm so as it cools, the dough may be easier to cut.  Just a thought.
You need to try this.  It’s easy to make and so yummy.

Happy Baking!
-Amanda
Advertisements

2 comments

  1. Holy crap I have to make those!!!


    • They are so easy and yummy!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s