Chocolate Chip Cookie Dough Cheesecake Bars – Day #2

14 Jan

Of course I’m behind on posting, because I’m a huge procrastinator and my teachers never fail to give me loads of homework.

Thus the reason of multiple posts on one day. Also my picture doesn’t look half as appetizing as the post from Brandy’s Baking. As soon as I saw the mouth-watering picture on Pinterest (here’s the pin), I knew that was someone I would have to eat. And the only way I would get it was if I made it. So I decided that I was going to make it, but didn’t have enough cream cheese. My parents were unwilling to go to the grocery store, but it’s all good when you have friends that are willing to share. I invited my friends to sleepover, and one had the cream cheese I needed. At first I was unsure when I’d have time to make the dessert, but the perfect opportunity hit when they attempted to learn to use chopsticks. I made it around 7, and by 9 we each had a piece. The next day when I got home from the movies, it was devoured. Oh how I wish I had more.

So go getchu the ingredients, and enjoy this recipe (directions straight from Brandy’s Baking post)!

Chocolate Chip Cookie Dough Cheesecake Bars
Source:  very slightly adapted from My Baking Addiction
(get the printable recipe 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 chips

Cheesecake 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.


3 Responses to “Chocolate Chip Cookie Dough Cheesecake Bars – Day #2”

  1. mikstidbits January 14, 2012 at 8:41 PM #

    Mm sounds delcious 🙂 never had chocolate chip cookie dough cheesecake. Should try it!

  2. Kara Goldsborough January 14, 2012 at 8:49 PM #

    Darn that pinterest! I have made so many things from just seeing a picture!! These look awesome. I must try!

  3. Joseph Ricafort January 14, 2012 at 9:03 PM #

    Reblogged this on Eating Anything Interesting and commented:
    Wow, love chocolates!

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