Chocolate Chip Cookie Dough Cheesecake Bars

Chocolate Chip Cookie Dough Cheesecake Bars
Chocolate Chip Cookie Dough Cheesecake Bars

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST

  • 1 1/2

    cups graham cracker crumbs

  • 5

    tablespoons butter, melted

  • 3/4

    cup miniature semisweet chocolate chips

  • FILLING

  • 10

    ounces cream cheese, softened

  • 1/4

    cup sugar

  • 1

    egg, room temperature

  • 1

    teaspoon vanilla extract

  • DOUGH

  • 5

    tablespoons butter, softened

  • 1/4

    cup brown sugar, packed

  • 3

    tablespoons sugar

  • 1

    teaspoon vanilla extract

  • 1

    dash salt

  • 1/2

    cup all-purpose flour

  • 1

    cup semi-sweet chocolate chips

  • TOPPING

  • 1/4

    cup semi-sweet chocolate chips, melted

Directions

1 Heat the oven to 350ºF. 2 Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges. 3 Spray the foil with nonstick cooking spray. 4 In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened. 5 Stir in the miniature chocolate chips. 6 Press into the bottom and 1-inch up the sides of the pan. 7 Bake for 6 min or until set, and cool on a wire rack. 8 Decrease oven to 325ºF. 9 In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth. 10 Beat in the egg and 1 tsp vanilla until just blended. 11 Pour the filling into the prepared crust. 12 In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended. 13 Beat in the flour at low speed just until incorporated. 14 Stir in 1 cup of chocolate chips by hand. 15 Drop teaspoonfuls of the dough over the filling. 16 Bake for 30-35 min or until the top feels dry and looks set when shaken gently. 17 Cool completely on a wire rack. 18 Dip a fork into the melted chocolate chips and drizzle over the top of the bars. 19 Let stand until set. 20 Using the foil edges, lift bars from the pan; peel away the foil. 21 Cut into 16 pieces and serve at room temperature. 22 Cover and refrigerate any leftovers.

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