As soon as I saw these, I knew I had to make them. Being the cookie dough lover that I am, I knew they would be good, and when you put cheesecake in the picture, there was no going back. These are very similar to a traditional cheesecake, but made easier by baking them in a square pan and cutting them into bars. It starts with a graham cracker crust that is prebaked, and then you add the cookie dough-cheesecake layer. After you bake the bars and they cool, you drizzle some chocolate on top, which makes these even more decadent.
These were a great treat and a big hit when I served them. One thing I would do differently next time is cool them in the refrigerator because they got pretty messy when I cut them. The recipe states that these are best served at room temperature, but I think they would be great served chilled as well.
Chocolate Chip Cookie Dough Cheesecake Bars
Source: Baked Perfection
1 1/2 cups graham cracker crumbs
5 Tablespoons butter, melted
2/3 cup miniature chocolate chips
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
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.