Posts Tagged ‘cheesecake’


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:

-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
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!

Cheesecake Bars!

July 5, 2011

I have been such a slacker in the blog-o-sphere so here I am to redeem myself.  Yesterday was the fourth of July so I’m blogging on a Tuesday instead!

Cheesecake bars have been my go to dessert of the summer and they’re a hit!  They are easy to make and absolutely delicious.  I can’t get enough!

1 package of Lotus Biscoff cookies (those airplane cookies, mmm)
3 tablespoons packed brown sugar (I made it the first time without this)
6 tablespoons melted butter (I did a whole stick the first time. Don’t judge.)

Crush the cookies either in a food processor or bag.  I find the food processor works best, but if you don’t have one, a ziploc bag and your fist works too!   Add butter and stir till combined well.  Press the mixture into a 13 x 9 pan.  I used a pyrex dish, very easy to get out.

3 (8 oz) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
3 eggs
8 ounces sour cream
1 tablespoon vanilla (I used vanilla bean paste the first time, its yummy and adds that pretty speckle!)

Preheat oven to 325 degrees. Cream sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.  I did it by hand the second time and it worked great still.  Got a good work out!  On medium low, add eggs one at a time, mixing well with each addition.  Add sour cream and vanilla and mix until combined.  Pour on prepared crust and bake for about 45 minutes.  Remove and let cool.  Prepare ganach while cooling.  (The first time I put it in the fridge. The second time I just left it on the counter.)

Chocolate Ganache
8 ounces heavy whipping cream
2 ounces butter
4 ounces semi-sweet chocolate
4 ounces dark chocolate (I used a crushed chocolate bar, which was the perfect amount)

Heat cream and butter on stove until almost boiling.  Remove from stove and pour over chocolate.  Stir until completely  combined.  You’ll know it when you see it.  Pour over cooled cheesecake.  Cover and refrigerate overnight.  Cut into bars and serve. (I used a sharp knife a fork.  Once you get the first one out, it’s easy from there!)

Makes around 30 bars.

I got the recipe from this site and then learned it’s from Bakerella also.

It is truly delicious!

Happy Eating,


Cheesecake Sopapillas

February 14, 2011

Happy Valentine’s Day!  I hope your day is filled with pink hearts and lots of love!  This is one of my favorite holidays.  I’m not usually a pink hearts kind of girl, unless it’s Valentine’s day!  Anyway, I thought I’d post a yummy dessert you could make for your loved ones.  I am pretty sure they’ll love you a little extra if you feed them this deliciousness!  🙂

This recipe was given to me by my Aunt who had eaten it at her sisters house.  She said it was delicious and how could you really go wrong with a name like Cheese cake Sopapillas?

I checked out the recipe and found it was super easy.  I’ve made it twice now and it is delicious.

Here’s the recipe and a few pictures.  If you like cheese cake, you need to try this!

2 8 ounce packs of cream cheese softened (I used 1/3 less fat and it was still delicious)
1 and 1/4 stick of butter, softened (you can always use more, mmmm)
1 cup Sugar (the first time I made it, I used evaporated cane.  The second time I split this between Stevia and real Sugar.  It’s your call, they both tasted delicious)
1 teaspoon Vanilla
2 8 ounce packs of Crescent Rolls (I used original.)
1/2 teaspoon ground cinnamon (I never measured)
1/2 cup sugar for topping (still didn’t measure)

Preheat oven to 350.
Combine cream cheese and 4 tablespoons of butter.  Beat until creamy.  Gradually beat in 1 cup of sugar and 1 teaspoon of vanilla.  Unroll one package of crescent rolls and place in bottom of a sprayed 9 x 13 pan without separating rolls at perforations.  Stretch to edges of pan and press to seal perforations.  Spread cream cheese mixture evenly over dough.  Unroll remaining package of rolls and place on top of cream cheese mixture.  Melt remaining 6 tablespoons of butter and spread over dough.  Mix cinnamon and sugar together and sprinkle over the melted butter.  Bake for 30 minutes at 350 degrees or until slightly puffed and top is golden brown.
Optional: After slightly cooled, drizzle honey on top of crust.  Let cool and cut into squares.

Seriously delicious.  Yummy.  I kinda want some now.

Happy Eating.  🙂