This week has been the week of perfect pairings. First, I paired butterscotch and marshmallow fluff to make the perfect cupcake. Now, I've paired chocolate chip cookie dough and cheesecake to make the the perfect cookie bar.
I've never made a true, baked cheesecake. You know, the kind that requires a spring-form pan and a water bath to bake. As my mom said on the phone the other day (when I pitched the idea of a pumpkin cheesecake for Thanksgiving), "aren't they hard to make?" Maybe so. And while I think I'm up for that challenge, after eating these cheesecake bars I may never make a traditional cheesecake, EVER. There's no need.
These bars are the portable version of the classic, paired with a decadent, chocolate chip cookie crumb topping. The texture of the cheesecake layer makes you think you really are eating raw cookie dough. They're the perfect non-traditional addition to your holiday dessert spread.
Chocolate Chip Cookie Dough Cheesecake Bars
from My Baking Addiction
For the crust:
1 1/2 cups graham cracker crumbs5 tablespoons unsalted butter, melted
For the 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 flour
1 cup chocolate chips
For the cheesecake filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Line an 8x8 inch baking pan with foil or parchment paper (leave enough to hang over the edge of the pan) and spray the lining with cooking spray.
Mix the melted butter and graham cracker crumbs together and press the mixture into the bottom of the prepared pan. Pop the pan into the oven and bake for 6 minutes. Don't turn off the oven yet!
Meanwhile, in a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, vanilla and salt for the cookie dough layer. Mix until thoroughly combined and smooth. Add the flour and beat until just combined. Mix in the chocolate chips and set aside.
For the cream cheese layer, beat the cream cheese and sugar in a stand mixer fitted with the paddle attachment, or large bowl with a hand mixer. Beat until smooth. Pour in the vanilla and egg and mix until just combined.
Pour the cream cheese mixture over the prepared crust. With your hands, form the cookie dough into clumps and drop it on top of the cream cheese mixture, covering the entire dish.
Bake for about 30 minutes or until the cookie dough mixture is firm and the bars are set when given a light jiggle. Move the bars to a cooling rack and allow them to cool completely.
Lift the bars out of the pan using the foil or parchment overhang. Slice into 12 or 16 squares.
Store the bars in the refrigerator and serve cold or at room temperature.
