You will need the following things for this recipe:
• Cooking pan (8”x8”)
• Aluminum foil
• Nonstick cooking spray
• 1 1/2 C graham cracker crumbs
• 4 T unsalted butter, melted
• 4 T unsalted butter, softened
• 1/3 C brown sugar
• 3 T white sugar
• 2 t pure vanilla extract
• ½ t salt
• 3/4 C flour
• 1 C dark chocolate chips
• 8 oz. cream cheese, softened
• 1/4 C white sugar
• 2 large eggs, room temperature
Desserts are my favorite. Particularly chocolate, like any girl. And also cheesecake. So what do you get when you mash those two together? A magnificent dessert that I will consume all too quickly.
Chocolate chip cookie cheesecake bars are a recent discovery for me and I have taken them to countless parties and study sessions. It’s a known fact that you can get through twice the homework if you have something yummy to snack on.
First, preheat your oven to 325 degrees F. Then get out your square baking pan and line it with foil and spray the foil with the nonstick cooking spray. In a medium bowl, mix the melted butter and the graham cracker crumbs together until they are an even consistency. Press the mixture into the bottom of the foil-lined pan. Bake this for 6 minutes and set to the side.
In another bowl, beat the softened butter, the brown sugar, white sugar, salt and 1 teaspoon of vanilla extract until it forms a smooth consistency. Then mix in 1 egg and gradually pour in the flour while mixing on low. Stir in the chocolate chips and set aside.
In a medium bowl, cream the cream cheese and sugar. Mix in the remaining egg and the remaining 1 teaspoon of vanilla extract. Pour this batter over the graham cracker crust.
Using your hands, clump flatten pieces of the cookie dough and distribute it evenly over the top of the cheesecake batter. Bake for 30 minutes and let cool on the counter. To remove the bars, simply lift the foil out of the pan. You can enjoy this treat either cold or at room temperature!