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Chocolate Chip Cookie Dough Cheesecake Bars

 


Best. Cookies. Ever.
 



 


Mix between the two best desserts, and the cookie part still tastes kind of like dough. Get excited!
 





 



INGREDIENTS:





FOR THE CRUST


1 1/2 cups graham cracker crumbs


1/2 cup unsalted butter, melted





CHOCOLATE CHIP COOKIE DOUGH


4 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


1 cup chocolate chips





FOR THE CHEESECAKE FILLING


10 oz cream cheese, room temperature


1/4 cup sugar


1 large egg, room temperature


1 teaspoon pure vanilla extract





DIRECTIONS:





1. Preheat the oven to 325 F. Line an 8-inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside. (you can also just do it with no overhang, the overhang just helps)





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 6-10 minutes. Remove pan to a cooling rack. Do not turn your oven off.





3. While the crust is cooling, prepare the chocolate chip cookie dough. In a bowl, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute, either with electric mixer or whisk. Mix in the flour on low speed. Mix in the chocolate chips. Set aside.





4. In a large bowl cream together the cream cheese and sugar until smooth with an electric mixer or whisk. Mix in the egg and vanilla on low speed. Pour the cheesecake batter into the prepared crust. Using your hands, take cookie dough and form clumps, then flatten the dough out in the palms of your hands. Lay on top of cheesecake batter until most of the cheesecake area is covered (as much as possible). 





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.





6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

 


Derived from MyBakingAddiction.com
 

 

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