Chocolate Chip Cookie Dough Cheesecake Bars





I’ve had such a fun week catching up with friends and staying busy. I’ve been eating out a ton, though.. which inspired me to start a new project. :) Here it is, my new sister website: The Darling Foodie! There will be more for you guys to read and more food porn to look at! I must be crazy thinking that I can take up another project but I love blogging and my readers just too much!

Which reminds me, if you have anything you want me to try and haven’t told me yet, tell me in a comment here! My list of 100 things hasn’t even passed 10 yet. Haha.

Let’s break this down.. graham cracker chocolate chip crust, cheesecake, chocolate chip cookie dough, then drizzled with melted chocolate to top it all of? Can we say heaven?

This recipe has been floating around the food blogger world for a while now. I finally had the chance to make it since it’s been bookmarked for about a million years and I had all of the ingredients on hand. How convenient! Don’t be fooled by how long the recipe is… it’s really easy to put together and completely worth it! Everyone that tried it LOVED it… no exaggeration needed. Even people that don’t normally eat sweets enjoyed it. It’s the perfect blend of flavors, cheesecake is meant to be with cookie dough. The original recipe says it’s best served when warm, but I think that’s the worst advice to give! Serve them COLD! Maybe even straight from the freezer! It’s ten times better. Recipe from the Essential Chocolate Chip Cookbook.


Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 Tablespoons butter, melted
  • 2/3 cup miniature chocolate chips

Cookie Dough

  • 5 tablespoons unsalted butter, at room temperature
  • 1/3 cup packed light brown sugar
  • 3 Tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup semisweet chocolate chips

Cheesecake Filling

  • 10 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

For the crust:

  1. Preheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
  2. To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips.
  3. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.

For the cookie dough:

  1. Next, prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth.
  2. Decrease mixer speed to low and add flour. Mix just until incorporated.
  3. Stir in chocolate chips. Set aside.

For the filling:

  1. To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
  2. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
  3. Bake about 30 minutes, or until set. Transfer to wire rack.
  4. To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smalled the drizzle.
  5. Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve. These bars are served best straight from the refrigerator, after cooled.

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Comments

  1. says

    Congrats on the new blog!

    These cheesecake bars are some kind of awesome. I feel like adding cookie dough to anything kicks it up a notch. Don’t you?

  2. says

    I saw these on Bake or Break a few years ago and have been wanting to try them. I still haven’t gotten around to it yet. I have some new inspiration though from reading your blog and how much everyone loved them. I might have a new weekend project. Thanks!

  3. says

    How did you get your cookie dough, doughy ? I just tried making these and they’re currently in the oven, but my cookie dough was very dry. Should I have added an egg to the cookie dough part ? Thank you, I hope mine turn out half as good as yours! -Jamie.

  4. says

    thanks everyone!
    jamie- you just have to spend some time pressing the cookie dough into balls. they’ll eventually come together. you can always omit some flour if you want to have an easier time.. but DON’T add an egg! that’ll make the dough hard when baking– no longer resulting in cookie dough, but actual cookies.

  5. says

    Thank you so much Kim! I will mash harder next time! I really want to make these again, like tonight! Even though mine didn’t look as gorgeous as yours they tasted delicious! And Natalie, I used the 1/3 less fat cream cheese and no one could tell (taste wise). : )

  6. says

    Oh my gosh! I saw this recipe a couple of years ago on Bake or Break and have meaning to try it ever since. You reminded me of how amazing this recipe sounds and now I really must make it! I just feel like it’s going to be one of those addictive desserts that are oh so sinful and irresistible so I’ll have to save the recipe for when I’ll have a large group of friends to help me enjoy it… otherwise, this could be dangerous!

  7. says

    I love your blog! I tried this out and it was was soooo good and super easy to make. I’m tempted to add pretzels next time for the perfect combination of everything awesome. Thanks for posting this recipe!

  8. Anonymous says

    I followed your recipe and made this last night =) My crust was really crumbly even after i pressed down on it how do I get it to be more compact??

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