Cookie Dough
Cheesecake Bars
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property of Ady Greatsword Empire Kitchen Recipes and any reproduction is
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Ingredients:
FOR
THE CRUST
·
1 1/2 cups graham cracker crumbs
·
5 tablespoons unsalted butter, melted
CHOCOLATE
CHIP COOKIE DOUGH
·
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 all-purpose flour
·
1 cup chocolate chips
FOR
THE CHEESECAKE FILLING
·
10 ounces cream cheese, room temperature
·
1/4 cup granulated sugar
·
1 large egg, room temperature
·
1 teaspoon pure vanilla extract
Directions:
1. Preheat the oven to 325 F. Line
an 8 inch 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. Do not turn your oven off.
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.
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. Using your hand to form clumps. Flatten the clumps of dough
in your palms to flatten them out a bit. Distribute the cookie dough onto the
top of the cheesecake batter. Be sure to use all of the dough. You will cover most
of the cheesecake batter.
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.
6. Lift the bars out by the
overhang; slice into desired size and store in the refrigerator. Serve cold or
at room temperature.
