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    Chocolate Chip Cookie Dough Cheesecake Bars

    12:01 PM, May 29, 2008   |    comments
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    Makes 16 bars Mixing time: 15 minutes Baking: 325 degrees F. for about 30 minutes Ingredients: Crust 1 1/2 cups graham cracker cookie crumbs 5 tablespoons unsalted butter, melted 2/3 cup (4 ounces) miniature semisweet chocolate chips Cookie dough for filling 5 tablespoons soft unsalted butter 1/3 cup packed light brown sugar 3 tablespoons granulated sugar 1/8 teaspoon salt 1 teaspoon vanilla extract 3/4 cup all-purpose unbleached flour 1 cup (6 ounces) semisweet chocolate chips Cheesecake filling 10 ounces cream cheese, softened 1/4 cup sugar 1 large egg, room temperature 1 teaspoon vanilla extract 1/3 cup (2 ounces) semisweet chocolate chips Directions: Make the crust: Position a rack in the middle of the oven. Heat the oven to 325 degrees F. Line a 9-inch square pan with heavy-duty foil, letting the foil extend over the edges. Butter the foil. In a medium bowl, stir the crumbs and melted butter together until the crumbs are evenly moistened. Stir in the chocolate chips. Press the crumb mixture evenly in the bottom and 1-inch up the sides of the prepared pan. Bake 6 minutes. Set aside. Leave the oven on at 325 degrees F. Make the cookie dough: In a large bowl, beat the butter, brown sugar, granulated sugar, salt, and vanilla on medium speed until smoothly blended, about 1 minute. Decrease the speed to low speed and add the flour, mixing just to incorporate it. Stir in the chocolate chips. Set aside. Make the filling: In a large bowl, beat the cream cheese and sugar on low speed just until smooth. Mix in the egg and vanilla, beating just to blend them in. Pour the cheesecake batter into the crust. Drop teaspoonfuls of the reserved cookie dough over the top of the batter. Bake about 30 minutes until the top feels dry and firm and looks set if given a gentle shake. Put the remaining 1/3 cup of chocolate chips in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of a double boiler). Stir until the chocolate chips are melted and smooth. Use a teaspoon to gently drizzle thin lines of melted chocolate over the top of the bars. Cool the bars in the pan on a wire rack, about 1 hour. The chocolate topping will be set when the bars are cool. Using the aluminum foil edges, lift the cooled bars from the pan and peel away the foil from the sides of bars. Use a large knife to cut the bars into16 pieces, wiping the knife as needed, and slide the bars off the foil. Be careful to hold the knife blade away from you when wiping it. Serve cold or at room temperature. The bars can be covered and stored in the refrigerator for up to 3 days.

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