23 June 2011

Cookie Dough Cheesecake Bars

I know that Mark shouldn't be eating these, I did use low fat cream cheese though.   I decided to try for a Father's Day treat and send the bulk of the leftovers home with Kaci, good solution!  I don't usually make bar cookies that only make a 8 X 8 pan, but these are so rich that that was plenty!  I didn't want to run to the grocery store, so I bought organic graham crackers at Andy's Market,  I was surprised at how much less sweetness that they had than those in those I usually purchase at the grocery store.  Something similar is probably available at Whole Foods.


1 1/2 cups of graham crackers crumbs 
5 tbsp unsalted butter, melted

Chocolate Chip Cookie Dough:

5 tbsp unsalted butter, softened 
1/3 cup of brown sugar, packed 
3 tbsp white sugar 
1/4 tsp salt 
1 tsp vanilla 
3/4 cup of flour 
1 cup of chocolate chips

Cheesecake Filling:

10 oz cream cheese, room temperature (I used low fat, and tasted good to us)
1/4 cup of white sugar 
1 large egg, room temperature 
1 tsp vanilla

Preheat the oven to 325 degrees. Line an 8 inch square baking pan with parchment paper, allowing a little overhang, then spray the paper and dish with cooking spray.

Combine the graham cracker crumbs with the melted butter until mixed thoroughly. Firmly press the mixture into the bottom of the prepared pan. Place into the oven and bake for 6 minutes. Remove pan and set aside to cool. DO NOT TURN YOUR OVEN OFF.

While the crust is cooling, prepare the chocolate chip cookie dough. Beat the butter, brown sugar, white sugar, salt, and vanilla together using a mixer until creamy and smooth. Add the flour to the butter mixture until just combined then add the chocolate chips and mix. Set aside.

For the cheesecake filling, place the cream cheese, sugar, egg, and vanilla together into a bowl then beat, using a mixer, until creamy and smooth. Carefully spread the cheesecake batter onto the prepared crust.

Using your hand to form clumps (I made clumps of about 1 tsp), distribute the cookie dough evenly in clumps on the top of the cheesecake batter until you use all of the dough.
Place into the oven and bake for 30 minutes, or until the top (cookie dough) feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Lift bars out by the overhang; slice and store in the refrigerator. Serve cold or at room temperature. 

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