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Once again, this post is inspired by my daughter Molly.  As mentioned, she loves to troll the food sites to find recipes we should try.  When Molly showed me the pick for these Cookie Dough Cheesecake Bars I knew we absolutely had to try this recipe.  I have used recipes from this site before and you need to check out more of what Jamie is baking because it all looks so good.
Cookie Dough Cheesecake Bars
I would say my favorite desserts to make have layers in them.  Whether it be a cake or whether it be a bar like these.  I think there are two reasons why I like the layered desserts so much.  First, I love merging flavors and textures.  Adds real depth to the dessert.  The second, and more blog specific, is that I generally think the pictures look more dramatic.  You can see more of the texture contrast and the movement through the picture.  What do you guys think?
One aspect of this dessert that I think you can experiment with is the chocolate chip cookie topping. Â I think you could try other cooking toppings as long as they are thick and have similar baking times to the cheesecake. Â What ideas would you try? Â The other idea to experiment with is the size of the dollops you put on to of the cheesecake. Â Jamie made a relatively thin layer spreading the cookie fairly evenly across the cheesecake. Â I decided to dollop really thick chunks of the dough. Â It will spread during cooking but I really loved the look and the texture it made. Â These big dollops meant that the cheesecake peeked out at certain spots throughout the pan.
Ingredients (adapted from My Baking Addiction):
Crust:
1 1/2 cups graham cracker crumbs (I think I bought a bag at Costco)
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
Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
Directions:
Preheat the oven to 325 F. Line a recatangular baking pan with parchment paper. Leave a little overhang (to make it easy to pull out of the pan – it will be heavy – and spray with non-stick cooking spray.  Set aside.  Mix the melted butter and graham cracker crumbs in a mixing bowl until thoroughly combined. Take the mixture and press the mixture into the bottom of the prepared pan.  Take a cup or ramekin to get a good even layer.  Bake in preheated oven for 6 minutes.  Set aside to cool.  Do not turn your oven off, you will need it shortly.  Next it is time to prepare the chocolate chip cookie dough.  In your stand mixer fitted with the paddle attachment, beat butter (I have learned the hard way that you definitely need softened butter – so plan at least 2 hours out of the fridge), brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute.  Mix in half the flour on low speed, and mix until just incorporated. Finish by adding in the rest of the flour.  Do not over mix.  Take the bowl of the stand mixer and mix in the chocolate chips with a spatula.
Dough Mixed
Again, set aside.  First, clean the bowl of your stand mixer so you can use again for the filling.  Now, with your clean bowl, still using the paddle attachment cream together the cream cheese and sugar until smooth.  Again, make sure the cream cheese is well softened.  Mix in the egg and vanilla on low speed just until incorporated.
Cheesecake Mixed
Pour the cheesecake batter into the prepared, and now cooled, crust.
Cheesecake Poured in Pan
Using your hand grab big chunks, a handful of the dough.  Put the cookie dough onto the top of the cheesecake batter generally spread over the top.  The cookies will spread when cooked so leave some open space.  Don’t be shy.  Use all of the dough.
Cookie Dough Added
Bake for about 30 minutes.  The cookie dough should be firm just like a regular cookie.  You can also take a toothpick and stick it into the cheesecake and it is done as long as the toothpick comes out clean.
Post Bake
Move bars to a cooling rack and allow to cool completely. Â Lift the bars, carefully, out by the overhang.
Lifted out of Pan
Using this big rectangular pan, they will be heavy.  Slice into squares and store in the refrigerator.  This can be served cold or at room temperature but I definitely favor serving them cold.
Serve and enjoy!
What is pan size? My Baking Addiction has same ingredient amounts for 8 X 8, but this recipe makes a “large rectangular” pan.
I needed something like 7×11. I used a normal 9×13 pan and then used foil to reduce the size of the pan to something like 9×9. Hope that helps.
Check that. I did use a 9×13″ pan.
Both you and your daughter have good taste – these look amazing! I like how low-maintenance this recipe is. Thanks for sharing!
thx for stopping by Emily.
You’re speaking my language Peter! I love me some cookie dough anything 🙂
Happy Blogging!
Happy Valley Chow
Eric, I think you are right. Cookie dough on top of anything and it can’t be half bad.
I just don’t even know what else to say other than WOW!! These are fantastic! What a wonderful idea. I am craving these already.
Thx Nicole.
Wow, Peter these are amazing. This would satisfy a cookie craving and cheesecake craving all in 1. Very nice 🙂
That what I was thinking!