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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cookie Dough Cheesecake Bars: Jelly Roll Size Recipe

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This recipe for Cookie Dough Cheesecake Bars: Jelly Roll Size is from Cooking With Barb, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
3 c. graham cracker crumbs
10 T. butter, melted

Cookie Dough:
10 T. butter, room temperature
2/3 c. packed light brown sugar
6 T. sugar
1/2 tsp. salt
2 tsp. vanilla
1 1/2 c. flour
2 c. chocolate chips

Cheesecake Filling:
20 oz. cream cheese, room temperature
1/2 c. sugar
2 large eggs
2 tsp. vanilla
Directions:
Directions:
Preheat oven to 325. Line jelly roll pan with parchment paper or foil, allowing for a little overhang. Spray with nonstick cooking spray. Set aside. Mix butter and graham cracker crumbs until combined. Press mixture into bottom of lined pan. Bake 6 minutes. Remove pan from oven and must cool completely. While crust is cooling, prepare dough.

Using electric mixer, beat butter, brown sugar, sugar, salt, and vanilla until smooth. Mix in flour on low speed. Mix until just incorporated. Mix in chocolate chips. Set aside. In another bowl, use electric mixer to cream together cream cheese and sugar. Mix in egg and vanilla. Carefully pour cheesecake batter evenly over crust. Crumble and scatter dough on top of cheesecake batter. Press down gently with your hands. Bake for 30 minutes until top feels dry and firm and entire pan looks set. Cool.

 

 

 

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