Last, but certainly not least, on the kids’ teachers’ gift plates are these chocolate chip cookie dough cheesecake bars. (The other treats on the gift plates were Lemon and Blueberry Bars with a Coconut Crust, Triple Chocolate Cookies, and White Chocolate Dipped Pretzels). These cheesecake bars were fun and simple to make and tasted amazing! I found the recipe on My Baking Addiction and knew instantly they would be a bit hit with all of the teachers. I look forward to making these again for my family.
How to Make Cookie Dough Cheesecake Bars:
- 1 1/2 cups of graham crackers crumbs
- 5 tbsp unsalted butter, melted
- 5 tbsp unsalted butter, softened
- 1/3 cup of brown sugar, packed
- 3 tbsp white sugar
- 1/4 tsp salt
- 1 tsp vanilla
- 3/4 cup of flour
- 1 cup of chocolate chips
- 10 oz cream cheese, room temperature
- 1/4 cup of white sugar
- 1 large egg, room temperature
- 1 tsp vanilla
Combine the graham cracker crumbs with the melted butter until mixed thoroughly. Firmly press the mixture into the bottom of the prepared pan. Place into the oven and bake for 6 minutes. Remove pan and set aside to cool. DO NOT TURN YOUR OVEN OFF.
While the crust is cooling, prepare the chocolate chip cookie dough. Beat the butter, brown sugar, white sugar, salt, and vanilla together using a mixer until creamy and smooth. Add the flour to the butter mixture until just combined then add the chocolate chips and mix. Set aside.
For the cheesecake filling, place the cream cheese, sugar, egg, and vanilla together into a bowl then beat, using a mixer, until creamy and smooth. Carefully spread the cheesecake batter onto the prepared crust.
Place into the oven and bake for 30 minutes, or until the top (cookie dough) feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow them to cool completely. Lift bars out by the overhang; slice and store in the refrigerator. Serve cold or at room temperature. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Recipe and photos by For the Love of Cooking.net Original recipe by My Baking Addiction