Chocolate Chip Cookie Dough Cheesecake Bars

Cheesecake? Check. Chocolate? Check. Chocolate chip cookies? Check. Delectable graham cracker crust? Check. These babies have it all.



This is one of those over the top creations that I was honestly not sure if I would like. John, who enjoys those kinds of desserts, I knew would like it and I was pretty sure the kids would too. I was right on all counts--except for me. I was pleasantly surprised by these bars and found them to be absolutely delicious. Not at all too much. If you like cheesecake and you like chocolate chip cookies, I strongly recommend them.



Chocolate Chip Cookie Dough Cheesecake Bars
Closely adapted from The Essential Chocolate Chip Cookbook, Elinor Klivans

Crust:
1 1/2 cups graham cracker crumbs
5 T unsalted butter, melted
2/3 cup (4 oz) mini chocolate chips

Chocolate Chip Cookie Dough:
5 T unsalted butter, room temperature
1/3 cup packed light brown sugar
3 T granulated sugar
1/4 t salt
1 t vanilla
3/4 cup (95 g) AP flour
1 cup (6 oz) chocolate chips (regular size)

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 t vanilla

Topping:
1/3 cup chocolate chips (regular size)

First make the crust by preheating the oven to 325 F. Line and grease a 9 inch square pan with parchment paper (grease the actual parchment). Set aside.

Mix the melted butter and graham cracker crumbs until they are evenly mixed. Stir in the mini chocolate chips. Press the mixture into the bottom of the prepared pan and about 1 inch up the sides of the pan. Bake for 6 minutes and then remove to a cooling rack. Leave the oven on.

Next make the dough by beating the butter, brown sugar, granulated sugar, salt and vanilla until smoothly blended, about 1 minute. Mix in the flour on low speed, just until incorporated. Mix in the chocolate chips. Set aside.

Next make the cheesecake filling by beating 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, drop the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Use all of the dough--you will cover a substantial amount of the cheesecake batter.

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. Immediately scatter the chocolate chips over the pan and then leave to cool to room temperature, during which time the chocolate chips should melt slightly and adhere to the top of the bars.

Lift the bars out by the overhang of the parchment paper; slice into desired size and store in the refrigerator. Serve cold or at room temperature.