Monday, April 1, 2013

Chocolate Chip Cookie Cheesecake Bars

Good morning!

It's Monday, and it just seemed appropriate to begin the week with a little chocolate chip cookie cheesecake bar.

Don't you think?

These are easy.  Really.  Because you get to use this:

Just press about 2/3 of the dough in an 8x8 baking dish.

I love using 8x8 dishes.  They're a good size.

Now beat together a little cheesecake filling.  You only need an egg, one bar of cream cheese, some vanilla and sugar.

Pour it over the cookie dough.

Do you want to see a close shot?

Have I told you lately that I love vanilla bean specks.  I got vanilla beans on Amazon and my life hasn't been the same since.

Now crumble the remaining cookie dough roll on top.

It won't cover the whole top, but I'm okay with that.  And you should be too.

Because when it spreads out and creates this great top...almost like a cobbler.

Please don't overbake these.

You want the cookie dough to be tender and the cheesecake filling to be creamy.

Because that's the right thing to do.

Have a great week!  Make good choices.  Good choices that involve chocolate, cream cheese and cookie dough.  And maybe a treadmill.

See ya later.

Chocolate Chip Cookie Cheesecake Bars
Adapted from Pillsbury
16.5 oz. roll chocolate chip cookie dough (I used Pillsbury)
1 egg
8 oz. cream cheese, softened to room temperature
1 tsp vanilla bean paste (or vanilla extract)
1/2 cup sugar

Press 2/3 of the cookie dough in a greased 8x8 baking dish.

In a mixer, beat together the egg, sugar, cream cheese and vanilla until creamy.  Pour over the cookie dough.

Use your fingers to crumble up the remaining cookie dough over the cheesecake filling.  The cookie dough won't cover completely, and that's okay.  It will spread as it bakes.

Bake in a 350 degree oven for 27-33 minutes.  Do not overbake.  Cool to room temperature and then refrigerate for at least 8 hours - you want them to be completely chilled when you cut them.

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