For those of you who need an update, here it is: today is August 1st. Where did the first 7 months of this year go!?! I feel like I was just celebrating my 21st birthday or sitting in my dorm room doing homework an hour before it was due for class or training for the NJ Half Marathon in May. They say time flies when you’re having fun, right?
As far as I’m concerned, it’s still bikini season and the fact that I made these cheesecake bars is beyond me. Well actually, I have somewhat of an excuse, because they technically weren’t for my consumption. They were made per request, so ALL of them were given away. Sad, I know, until my mother demanded – yes, demanded – that I make a batch so that she can try them, because according to her, I “never make anything for the house.” Well, Mother, last time I made monkey bread for the house, it sat around for days because it was far too fattening for you to eat it. Riddle. Me. That.
At the same rate, she (and I) can’t seem to stop eating these, even though they are belly-busting. They’re just so good! According to my mom – one of the best things I’ve ever made. If it isn’t clear in the title of this post, there’s what they consist of: a cinnamon graham cracker crust, cheesecake center, and cookie dough topping, all baked together for a glorious combination.
I got this recipe from My Baking Addiction, and I highly suggest heading over to her site for delicious recipes and beautiful photography.
Cookie Dough Cheesecake Bars
from My Baking Addiction
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 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 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.
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.
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.
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, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter.
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.
Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature