Thursday, June 2, 2011
Do you like cheesecake? what about chocolate chip cookies? well if you like both, chances are you are gonna love this! the best of both worlds come together in a super duper yummie bar.
This was this weeks pick for my husbands work meeting..which now takes place during various shifts now. I wanted to work in a cheesecake recipe before one of the co-workers came back from vacation. It turns out that she doesn't like cheesecake or anything cold. I don't blame her since I have serious issues with hot fruit..like peaches..yuck..peach cobbler is pure hell on earth for me.
These bars could be eaten at room temp..but I did not like them at all like that. I think when baking anything with a cheesecake layer you need that refrigeration time or it just doesn't taste right. So go make these bars..now please :)
Cookie Dough Cheesecake Bars
1-1/2 cups Graham Cracker Crumbs
5 TBS Unsalted Butter,melted
Chocolate Chip Cookie Dough:
5 TBS Unsalted Butter,room temp
1/3 cup Packed Light Brown Sugar
3 TBS Sugar
1/4 tsp. Salt
1 tsp. Vanilla
3/4 cup Flour
1 cup Chocolate Chips
10oz Cream Cheese,softened
1/4 cup Sugar
1 Large Egg,room temp
1 tsp. Vanilla
Preheat oven to 325 or 165 celcius. Line an 8 inch square baking pan with foil,extending the sides to allow easy removal later on;spray foil with nonstick cooking spray and set aside.
Combine the crust ingredients and mix until thoroughly combined. Press mixture into bottom of pan and bake for 6 minutes. Remove from oven and place on wire rack. Do not turn oven off.
To make the chocolate chip dough, beat butter, both sugars, salt and vanilla until smooth and combined with an electric mixer. Mix in the flour on low speed, and mix just until combined. Mix in chocolate chips with wooden spoon and set aside.
Cheesecake layer: Cream together cream cheese and sugar until smooth. Mix in egg and vanilla on low speed until thoroughly combined. Pour cheesecake batter onto the crust. Take the cookie dough and using your hands form crumbs with the dough. Place the cookie dough onto the cheecake batter in teaspoon sized clumps. Be sure to use all of the dough. It looks like you have to much but the amount is perfect.
Bake for 30 minutes, until the top of the cookie dough feels and looks dry and firm and the entire pan looks set if given a gentle shake ( it took my oven 40minutes to achieve the dry and firm look to the dough) Cool on wire rack and serve room temp or place in fridge for a few hours. Using the sides of the foil, lift the bars out and cut into desired size. Store in refrigerator.
Yields: Many depending on the size of the bars
Source: My Baking Addiction