Cheesecake? Check. Chocolate? Check. Chocolate chip cookies? Check. Delectable graham cracker crust? Check. These babies have it all.
I found the start of these bars in Elinor Klivans’ The Essential Chocolate Chip Cookbook: Recipes from the Classic Cookie to Mocha Chip Meringue Cake;
- Crust:
- 1½ cups graham cracker crumbs
- 5 T unsalted butter, melted
- ⅔ cup (4 oz) mini chocolate chips
- Chocolate Chip Cookie Dough:
- 5 T unsalted butter, room temperature
- ⅓ cup packed light brown sugar
- 3 T granulated sugar
- ¼ t salt
- 1 t vanilla
- ¾ cup (95 g) AP flour
- 1 cup (6 oz) chocolate chips (regular size)
- Cheesecake Filling:
- 10 oz cream cheese, room temperature
- ¼ cup sugar
- 1 large egg, room temperature
- 1 t vanilla
- Topping:
- ⅓ cup chocolate chips (regular size)
- First make the crust by preheating the oven to 325 F. Line and grease a 9 inch square pan with parchment paper (grease the actual parchment). Set aside.
- Mix the melted butter and graham cracker crumbs until they are evenly mixed. Stir in the mini chocolate chips. Press the mixture into the bottom of the prepared pan and about 1 inch up the sides of the pan. Bake for 6 minutes and then remove to a cooling rack. Leave the oven on.
- Next make the dough by beating the butter, brown sugar, granulated sugar, salt and vanilla until smoothly blended, about 1 minute. Mix in the flour on low speed, just until incorporated. Mix in the chocolate chips. Set aside.
- Next make the cheesecake filling by beating 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, drop the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Use all of the dough--you will cover a substantial amount 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. Immediately scatter the chocolate chips over the pan and then leave to cool to room temperature, during which time the chocolate chips should melt slightly and adhere to the top of the bars.
- Lift the bars out by the overhang of the parchment paper; slice into desired size and store in the refrigerator. Serve cold or at room temperature.
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Crap. Now I'm going to have to make these. And I've been eating sooooo well lately. Oh well, a little splurge is in order… ;D
I can't get over all the deliciousness in these bars. They definitely look like a must make 🙂
they do have it all, now I just wish I had one.
wow!nice!
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I do love me some chocolate chip cookie dough…these sound amazing!
I wonder if you're readers have considered a cookie dough fundraiser? There are some terrific cookie dough fundraising ideas to choose from. It doesn't cost anything to start cookie dough fundraising and you can make quite a bit of money.
these look gooey and great in all the right ways! I so want to try one 🙂
Laura, these sound delectable…I will be thinking about them ALL day! YUM!
Hmmm that looks delish.
even though cheesecake isn't something that often gets me very excited, i'm pretty keen on the whole cookie dough component. nice bars, laura!
That's rather decadent. Thanks for sharing your adaptation.
cheesecake looks wonderful
Oh. Hello there. Why yes I'd love to eat a whole pan of you!
How awesome looking!!
Ooo, these sound delicious. I love cheesecake! I have that same plate too 🙂 Yeah Ikea!
I love the combination of flavors! Gimmie! Ehehehe. Looks so very good.