Cookie Dough Cheesecake Bars

I know what you’re thinking, these look amazing, right? Whenever I show these pictures of the Cookie Dough Cheesecake Bars to friends, they immediately go crazy and beg me to make this recipe again. The sad truth- these bars taste terrible. I made them over the summer and every person who tried them gave them a thumbs down. Maybe it’s the recipe, not the concept, but I won’t be making these again.

If you don’t believe me and still want to try these…

Chocolate Chip Cookie Dough Cheese Cake Bars

Crust Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2/3 cup miniature semisweet chocolate chips

Cookie Dough Ingredients:

  • 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 (I used miniature)

Cheesecake Ingredients:

  • 10 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat 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.
  2. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips.
  3. Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.
  4. 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. Mix just until incorporated. Stir in chocolate chips.
  5. Shape into teaspoon size balls. Chill while making cheesecake filling.
  6. Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
  7. Pour batter into baked crust. Drop cookie dough balls over the top of the filling.
  8. Bake about 30 minutes, or until set but still wobbly in center. Transfer to wire rack to cool.
  9. For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth.
  10. Drizzle over top of bars. Once the pan feels cool to the touch, chill the bars completely in the fridge overnight before cutting.
  11. Using the edges of the parchment paper, remove bars from pan. Cut into bars and serve.

Recipe from That Winsome Girl

 

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