Thursday, June 9, 2011
6:45 AM | Posted by Brandy K | | Edit Post
These were seriously good, friends. I know I say that quite a bit here, but really...really, these were tasty. Forget all the other things I've posted and suggested that you make, and get on these immediately.
The cookie dough part was my personal favorite. Plenty of chocolate chips and no raw eggs, so no salmonella to bring you down. :)
Wait...the cheesecake was the best. Good heavens! When you combine the two...!
I think I cried a little.
I'm crying now just thinking of them, and the fact that they are gone, all gone.
You know I like to break it down for you, so here's how it goes!
Really friends, get on these right away (and bring me some)!
Chocolate Chip Cookie Dough Cheesecake Bars
by Brandy's Baking
Prep Time: 20 minutes
Cook Time: 30-40 minutes
Ingredients (9-12 servings)
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 5 tablespoons unsalted butter, room temperature
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup flour
- 2/3 cup chocolate chips
- 10 oz cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. 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.
3. 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.)
4. 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.
5. 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.
6. Lift the bars out by the overhang and cut into squares for serving.Source: My Baking Addiction
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This post is linked to: Sweet Treats Thursday
Sweet Tooth Friday
Fun With Food Friday
Sweets for a Saturday
Sweet Indulgences Sunday
Melt In Your Mouth Monday
Totally Tasty Tuesdays
Cast Party Wednesday
These Chicks Cooked
What's Cooking Wednesday
Labels: Brownies and Bars
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