As I announced a few weeks back after my break from blogging I started a new job back in August. It’s always a rough transition moving out of your comfort zone into something totally new. New environment. New responsibilities. New coworkers. Eek! It can be kind of nerve racking! Well the way I deal with nerves is food. Yes, I am an emotional eater! So I made a batch of these wonderful delicious bars but I couldn’t bear to eat them all so what did I do, I took them to work to share with my new co-workers. Way to bond and score some points at the new gig, right? Well these were a hit and I apologize that the recipe is 5 months late getting to you. Good news is I am still at my job so I must have made quite the impression with my tasty treats or maybe it’s my mad skills.
GRAHAM CRACKER CRUST INGREDIENTS
1 1/2 c graham cracker crumbs
2 tbsp sugar
5 tbsp butter, melted
12 oz cream cheese, softened
1 large egg
1/4 c sugar
1 tsp vanilla extract
COOKIE DOUGH INGREDIENTS
5 tbsp butter, softened
3 tbsp sugar
1/3 c brown sugar, packed
1 tsp vanilla
1/4 tsp salt
3/4 c flour
1 c semi-sweet chocolate chips
- Preheat oven to 325º.
- Line a 8” x 8” baking dish with foil making sure there is enough to go up all four edges of the pan.
- In a medium bowl mix together all of the graham cracker crust ingredients.
- Press the crumb mixture into the bottom of the baking pan using a spoon or backside of a spatula making sure that it is firmly packed.
- Bake for 5 minutes and remove from oven.
- While the crust cools beat together all of the cheesecake ingredients on low speed until smooth.
- Pour the cheesecake mixture into the baking dish and set aside.
- In a large bowl beat together the butter, sugars, vanilla, and salt until well combined and smooth.
- Add in the flour until well incorporated.
- Fold in the chocolate chips.
- Sprinkle small clumps of the cookie dough over the top of the cheesecake mixture making sure to cover most of the dish.
- Bake until the cookie dough looks cooked and the cheesecake has set, about 25–30 minutes.
- Move the dish to a cooling rack and allow it to cool completely.
- Chill in the fridge for a few hours.
- Remove the entire “bar” from the baking dish by holding onto the edges of the foil and lifting it from the pan.
- Slice into small squares and eat up.
3 thoughts on “Recipe—Chocolate Chip Cookie Dough Cheesecake Bars”
This sounds delicious! I have some cream cheese that I need to use, too. If it hasn’t gone bad, I’ll have to give this recipe a go! If I do, I’ll let you know how it works out 🙂
Yes, please do! I hope you enjoy them! 🙂