I don’t think these bars need much introduction, but before I give you the recipe, I wanted to give a heads up. I ended up adding more melted butter to my cookie dough because it was not coming together, it was a crumb consistency, and because of that, or because of something else, the cookie dough pieces ended up harder in the bars when what I thought should have been soft cookie dough pieces.
BUT, that doesn’t mean you shouldn’t try these, they were still awesome bars (my friends, husband and I gobbled these up pretty quickly)! It was probably my own fault with what happened with the dough and this is only my opinion. Others have made this recipe that came from The Essential Chocolate Chip Cookbook and didn’t say they had a problem with it including Bake or Break and My Kitchen Cafe. If you don’t want to risk it, you could always find a different cookie dough recipe to go along with these cheesecake bars.
CCC Dough Cheesecake Bars
1 1/2 cups graham cracker crumbs
5 Tbsp unsalted butter, melted
2/3 cup mini semisweet choc chips
Preheat oven to 325 degrees. Butter a 9×9 baking pan. Line pan with parchment paper leaving enough to extend over the sides. Butter the parchment paper.
Combine graham cracker crumbs and butter until crumbs are moistened. Stir in choc chips.
Press crust mixture into bottom of pan and 1 inch up sides if desired. Bake for 6 minutes. Set pan on wire rack to cool.
5 Tbsp unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tbs granulated sugar
1/8 tsp vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
Using an electric mixer, mix butter, brown sugar, sugar, salt and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in choc chips. Set aside.
10 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temp.
1 tsp vanilla
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
Pour batter into baked crust. Drop teaspoon size cookie dough over the filling.
Bake about 30 minutes, or until set. Transfer to wire rack.
For chocolate drizzle, melt 1/3 cup semisweet chocolate chips in the microwave adding small amounts of milk until you get the right consistency. Put chocolate in ziplock bag, cut a tiny piece off of corner and drizzle on bars.
Let bars cool completely.
Recipe from: The Essential Chocolate Chip Cookbook