Saturday, June 21, 2008

Chocolate Chip Cookie Dough Cheesecake Bars

Talk about indulgence!


















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I saw these bars on Bake or Break and I had to try them! I must say they are very rich so you can not eat too many at once. If you are a fan of cheesecake and chocolate chip cookies then you will enjoy these bars.

Chocolate Chip Cookie Dough Cheesecake Bars

Crust

1 1/2 cups graham cracker crumbs
5 Tablespoons butter, melted
2/3 cup miniature chocolate chips

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

Prreheat oven to 325°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. (Note: I used foil because I did not have parchment and it worked just fine).

To prepare the crust combine graham cracker crumbs and butter until crumbs are moistened. Stir in the mini-chocolate chips. (Note: I did not have miniature chips, so I blended regular chocolate chips and mixed them in with the graham cracker crumbs which created a chocolate graham crust).

Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool

Next Prepare the cookie dough. Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour (Note: add flour slowly because you may not need all of it. You want the dough to come together so you can easily shape small balls). Mix just until incorporated. Stir in chocolate chips. Set aside.

To prepare the filling, using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack.

To decorate with drizzled chocolate, place chocolate in a sandwich bag on a microwave safe dish and microwave in 30 second intervals moving the chocolate around between. Using scissors, cut the very tip off the sandwich bag. The smaller your cut, the smalled the drizzle.

Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve. These bars are served best at room temperature.




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