Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Chocolate Chip Cookie Dough Cheesecake




Source of Recipe


Cooking Pleasures 7/06






Recipe Introduction


These addicting bas bring together two favorites; cheesecake and chocolate chip cookie dough. The cookie dough stays soft, even after baking.





List of Ingredients



• CRUST:
  
• 1 1/2 cups graham cracker crumbs
  
• 5 T unsalted butter, melted
  
• 3/4 cup miniature semisweet chocolate chips
  
• FILLING:
  
• 10 oz cream cheese, softened
  
• 1/4 cup sugar
  
• 1 egg, room temperature
  
• 1 tsp vanilla extract
  
• DOUGH:
  
• 5 T unsalted butter, softened
  
• 1/4 cup packed brown sugar
  
• 3 T sugar
  
• 1 tsp vanilla extract
  
• dash salt
  
• 1/2 cup all-purpose flour
  
• 1 cup semisweet chocolate chips
  
• TOPPING:
  
• 1/4 cup semisweet chocolate chips, melted
  






Instructions



1. Heat oven to 350. Line 9x9x2-inch pan with foil, leaving extra foil extending over edges. Spray foil with nonstick cooking spray.
   
2. In medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened. Stir in miniature chocolate chips. Press into bottom and 1-inch up sides of pan. Bake 6 minutes or until set; cool on wire rack. Decrease oven temperature to 325.
   
3. In large bowl, beat cream cheese and 1/4 cup sugar at low speed until smooth. Beat in egg and 1 tsp vanilla just until blneded. Pour filling into crust.
   
4. In same large bowl, beat 5 T butter, brown sugar, 3 T sugar, 1 tsp vanilla and salt at medium speed 1 minute or until blended. Beat in flour at low speed just until incorporated. Stir in 1 cup chocolate chips. Drop teaspoonfuls of dough over filling. Bake at 325 for 30 to 35 minutes or until top feels dry and looks set when shaken gently. Cool completely on wire rack.
   
5. Dip for into melted chocolate chips; drizzle chocolate over top of bars. Let stand until set.
   
6. Using foil edges, lift bars from pan; peel away foil. Cut into 16 pieces; serve at room temperature. (Bars can be made up to 2 days ahead. Cover and refrigerate.)
   






Final Comments


Makes 16 bars