The art of turning "good junk" into "great design"

Saturday, October 22, 2011

Chocolate Chip Cookie Dough Cheesecake Bars....WOW


It is another dull rainy day in Ontario.  This is the kind of weather that makes you want to bake something chocolatey good!

So I found this sinfully delicious recipe on Brandy`s Baking Blog and I thought I should try it out myself. Well it is very amazing. There were a couple of steps, but it was do-able.
















Chocolate Chip Cookie Dough Cheesecake Bars
You can get the printable version here.
Ingredients:
Crust:
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

Directions:
1.) Preheat oven to 325 F. Line a 8inch square baking dish with parchment or foil allowing a little overhang, 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. Move pan to cooling rack.
3.) Meanwhile, prepare the chocolate chip cookie dough. In the bowl of 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. *Note: This dough was pretty dry so I would suggest some more butter maybe a tablespoon or two.* Set aside.
4.) In the bowl of 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 the dough.
5.) Bake for about 30 minutes, until the top 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. Chill in fridge overnight or for at least a couple of hours.
6.) Lift the bars out by the overhang and cut into squares for serving.

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