Preheat the oven to 325 F. Line an 8in square baking pan with
parchment paper or foil allowing a little overhang and spray with
nonstick cooking spray. Set aside.
Mix the melted butter and graham cracker crumbs until thoroughly
combined. Press the mixture into the bottom of the prepared pan.
Bake in preheated oven for 6 minutes. Remove pan to a cooling
rack. Leave your oven on while you prepare the dough.
While the crust is cooling, prepare the chocolate chip cookie
dough. In the bowl of a stand mixer fitted with the paddle
attachment or in a large bowl with an electric mixer, beat butter,
brown sugar, granulated sugar, salt and vanilla until smooth and
thoroughly combined, about 1 minute. Mix in the flour on low
speed, and mix until just incorporated. Mix in the chocolate chips.
Set aside. (Note- This mixture is going to be dry...that’s okay. It’s
rather like a crumble topping. You’re going to crumble it on top of
the cheesecake layer.)
In the bowl of a stand mixer fitted with the paddle attachment or
in a large bowl with an electric mixer cream together 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. Use your hands to form clumps of the cookie
dough, smoosh it together and flatten it out. Distribute the cookie
dough onto the top of the cheesecake batter in teaspoon sized
clumps. Be sure to use all of the dough.
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.
Move bars to a cooling rack and allow to cool completely. Chill in
refrigerator overnight or for at least a couple hours.
Lift the bars out by the overhang and cut into squares for serving.
Originally Submitted
8/28/2012
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