Chocolate Chip Cookie Dough Cheesecake Bars

Shopping at costco on an empty stomach usually ends up with ridiculous purchases.

You know, like 3 pounds of cream cheese. Which would be fine if they were individually wrapped, but no such luck. This was more or less a three pound block of cream cheese, that apparently needed to be used within 10 days of opening.

I was intimidated. So much so, that I let the block sit in the fridge for three weeks while I surfed the net and spoke with coworkers about what I could possibly do with so much of it.

I finally opened up the package and used 8 oz of it to make a corn casserole dish that actually came out really great! Super easy to make, but not exactly the most exciting of meals. I forgot to take a picture, so I’ll blog it the next time.

On to the good stuff!

I found this recipe on Lovin’ From the Oven, and she got the recipe from the Essential Chocolate Chip Cookbook.  Like most blogs, it was the photo of the dessert that caught me and pulled me in.

Like in a buffet line, my eyes are always hungry. It seemed difficult, since there were three layers, but in actuality, came together pretty quick.

First things first, take out the cream cheese, butter and egg. These need to be at room temperature when you use them, so pulling em out at the get go will keep you from standing around tapping your foot and contemplating nuking it in the micro. (Not that I would do such blasphemy, of course… )

You’ll also want to preheat the oven to 325

Now the fun part. The best part, actually. Take out all your frustrations on a package of graham crackers. Kerpow! Squash! Bop! Rolling pins work best, because after you’ve attacked them like a thief in a dark alley, you can give em the steam roller action and crush them to tiny bits.

Note: if you’re cooler than I and have a food processor (and you’re short on time and low on frustration) then you can plop them in there and whiz em about for a bit. Same effect, sans stress relief.

You should have about 1.5 cups of the graham cracker crumbs.  Melt the butter, and mix em together.

This recipe actually called for mini chocolate chips, since I didn’t have any on hand, I decided to just MacGyver it and chop up some of the normal sized choco chips that I had. (Recall that I went to costco, resulting in a 72 oz bag. haha)

**Note: If you store your choco chips in the fridge, wait a few minutes to chop them up. Wayyyy easier when they’re at room temp.

Butter a 9 inch square pan then line with parchment paper and butter the parchment paper as well. Press the crumb mixture into the pan.

Moments like these I realize how much of a nubcake I really am… I do not own a 9 inch pan! Hahaha. I actually only own 3 pans: 8 inch square, 9×13, and a loaf pan. So anyway, I took out a little bit of each layer and made two cupcake sized ones in those large foil cupcake liners. Worked like a charm.

So this picture represents what it shouldn’t look like. Any normal person would’ve trimmed down the parchment so it looks a little less…chaotic. But I like a little chaos in my life. Keeps things interesting! Hehe.

Bake for 6 minutes and set on a wire rack to cool.

Now for the cookie dough topping. Using an electric mixer, mix the brown sugar, butter, sugar, salt and vanilla extract at medium until smooth.

Decrease the mixer speed to low (or you’ll have flour everywhere!) and add flour. Mix just until incorporated and stir in chocolate chips. Set as far away from sampling fingers as possible.

The cheesecake part is pretty simple, too. Throw in the room temp cream cheese, and mix until smooth. Add the egg and vanilla and beat until just blended.

Pour over the graham cracker crust

Then top with the cookie dough mixture.  This is where I disagree with the book. “Drop by the spoonfuls” would leave me with unevenly covered bars.  The OCD kicked in, and instead, I sprinkled the mixture over the top.

Not sure if it really changes the taste of the end product, but I assume having chocolate chip cookie dough in every bite is pretty much always a good thing.

Pop em in the oven for about 30 minutes, or until set. (Basically until the cheesecake isn’t batter-ish and the topping is browned a bit)

I’m usually not big on decorating, but since I chopped up an extra 1/3 cup chocolate chips, I melted them then put in a plastic bag, snipped off a corner and drizzled over the finished product.

Refrigerate and serve cold. I brought them to our Theme Thursday lunch and they were devoured!

The recipe, adapted from Lovin’ from the Oven:

Crust:

• 1.5 cups graham cracker crumbs
• 5 tablespoons melted butter
• 2/3 cup miniature choco chips (I chopped up normal sized ones)

Cookie Dough

• 5 tablespoons unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup all purpose flour
• 1 cup semisweet chocolate chips

Cheesecake Filling

• 10 ounces cream cheese, at room temperature
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

Preheat oven to 325 degrees and butter a 9 inch baking pan. Line the pan with parchment paper, making sure it goes over the sides. Butter the parchment paper.

Combine the crumbs and melted butter, then stir in the chocolate chips. Press into the pan and bake for about 6 minutes. Place on a wire rack to cool.

Make the cookie dough topping by combining the butter, brown sugar, granulated sugar, salt and vanilla with an electric mixer at medium speed (until smooth).  Decrease speed to low and add in the flour just until combined. Stir in the chocolate chips and use every ounce of willpower to set aside and not taste test.

Using electric mixer, beat cream cheese and sugar just until smooth. Add the egg and vanilla extract and beat until just combined. Pour over the baked crust and sprinkle (or drop by spoonful, your call) over the dough. Bake for 30 minutes, or until set. Transfer to a wire rack to cool.

The topping was incredibly easy. Just melt 1/3 cup of chocolate chips and put in a ziploc bag. Cut one corner and drizzle over the bars. Cool bars in the fridge or freezer, depending on your patience. Serve cold!

Tags: Brownies & Bars, Dessert