Wednesday, March 16, 2011


     A few weeks back I made Brown Eyed Baker's chocolate chip cookie dough cheesecake bars. Such a long name, but so so good. It makes an 8x8 (good thing it wasn't any bigger or I'd have eaten even more) and I made them one weekend at home -- they were gone the next day. If you love cheesecake and you love cookie dough, you'll undoubtedly love these also. They're a little messy to cut, though!

Chocolate Chip Cookie Dough Cheesecake Bars

For the crust
1 1/2 cups graham cracker crumbs (about 8 whole graham crackers)
5 tablespoons unsalted butter, melted

For the cookie dough
5 tablespoons butter, melted and cooled
1/3 cup light brown sugar
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

For the cheesecake filling
10 ouces cream cheese, at room temperature
1/4 granulated sugar
1 egg
1 teaspoon vanilla extract

For the chocolate drizzle:
1/3 cup semisweet chocolate chips
1 teaspoon vegetable shortening

1. Preheat over to 325 degrees F. Lightly grease an 8x8 inch baking pan, line with parchment paper; butter the parchment paper, set aside.
2. Stir together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press the crumb mixture into the bottom of the pan. Bake for 6 minutes or until lightly browned. Cool on a wire rack. 
3. To make the cookie dough, stir together the butter and sugar until smooth. Stir in the flour, then the vanilla and chocolate chips. Refrigerate until firm (about 30 minutes), and then roll teaspoon-sized balls of dough and place on plate; refrigerate the plate of cookie dough balls while you prepare the cheesecake filling. 
4. Beat together the cream cheese and sugar on medium speed until smooth, scraping the bowl as needed. Add the egg and vanilla extract, beating until thoroughly combined. 
5. Remove the cookie dough balls from the refrigerator and toss with 1 teaspoon of flour. Drop into the cheesecake filling and mix together. Pour the filling into the cooled crust, coaxing the filling into the corners and sides. Bake for about 30 minutes, or until the cheesecake filling is set and doesn't jiggle. Transfer to a wire rack to cool completely. Chill in the refrigerator for at least two hours. 
6. Using the parchment paper as handles, lift the bars out of the pan and place on a cutting board. Cut into squares. Combine the chocolate chips and shortening in a small bowl and microwave for 1 minute at 50% power and stir until smooth. Drizzle over the bars and allow to set for about two minutes.

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