Thursday, August 18, 2011
These bars are definitely worth the few extra steps it takes to put together. The creamy cheesecake contrasts with the tender cookie dough all held together by a crumbly graham crust. This recipe was adapted from The Essential Chocolate Chip Cookbook. It is a delicious combination of the yummiest, classic flavors - graham cracker crust, chocolate chip cookie and New York cheesecake.I don't think it would be possible to pack more goodness into a bar, but for a finishing touch or to dress these up a bit you could drizzle melted chocolate on top. This idea of mixing cheesecake with cookie dough opens up a whole new world of combinations for me: Peanut butter cookie cheesecake bars? Snickerdoodle cheesecake bars? Blondie Cheesecake? mmmm...Chocolate Chip Cookie Dough Cheesecake Bars9" pan | adapted from The Essential Chocolate Chip CookkbookCrust: 1 1/2 cups graham cracker crumbs 5 tablespoons unsalted butter, melted Chocolate Chip Cookie Dough: 5 tablespoons butter, room temperature 1/3 cup packed light brown sugar 3 tablespoons granulated sugar 1 egg 1/4 teaspoon salt 1 teaspoon pure vanilla extract 3/4 cup flour 1 cup chocolate chips Cheesecake Filling: 8 oz cream cheese, room temperature 1/4 cup sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1. Preheat the oven to 325 degrees F. Butter a 9″ square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.2. Combine graham cracker crumbs and butter until crumbs are moistened. Make sure you mix it well so that the crust isn't too crumbly. Press crust mixture into bottom of pan and 1 inch up sides. 3. Prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, egg, 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. Set aside. 4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with 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 of the dough. You will cover most of the cheesecake batter. 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. Store in refrigerator.