Chocolate Chip Cookie Dough Cheesecake Bars Recipe
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Category: |
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Ingredients: |
Ingredients: Crust:
1 1/2 c. graham cracker crumbs
5 T. unsalted butter, melted
Chocolate Chip Cookie Dough:
5 T. unsalted butter, room temperature
1/3 c. light brown sugar, packed
3 T. granulated sugar
1/4 tsp. salt
1 tsp. pure vanilla extract
3/4 c. flour
2/3 c. semisweet chocolate chips
Cheesecake Filling:
10 oz. cream cheese, room temperature
1/4 c. sugar
1 large egg, room temperature
1 tsp. pure vanilla extract
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Directions: |
Directions:Preheat the oven to 325°. Line an 8x8-inch baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside. Mix the crust ingredients together 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. While the crust is cooling, prepare the chocolate chip cookie dough.
Dough: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the first five ingredients together until smooth and thoroughly combined, about one 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.)
Cheesecake filling: 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 filling 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. 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 at least 2 hours. Lift the bars out by the parchment or foil overhang and cut into squares for serving. |
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