Cookie Dough Cheesecake Bars

January 27, 2012

You know that ridiculously fantastic Brown Butter Cream Cheese Chocolate Chip Cookie recipe I shared with you a few days ago? The post where I hinted that you might want to reserve a little cookie dough? Now is the time to pull that cookie dough out and put it to good use! And if you still haven’t made those cookies? Well, that’s just craziness:-) But now you have extra incentive. Because these, these Cookie Dough Cheesecake Bars, may just be the tastiest thing I’ve had in like….ever. That can’t be can it? I don’t know. Maybe I’ve had something tastier, but I honestly can’t remember when. What’s better than cookie dough…and cheesecake? This cheesecake filling? Well my friends, it is the yummiest, creamiest, dreamiest, cheesecake I’ve ever had. Top the whole works off with a drizzle of ganache and these are pretty much heaven.

 

Cookie Dough Cheesecake Bars
5.0 from 1 reviews
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Author: Becky Bakes
Ingredients
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 1/2 cup (1 stick) butter, melted
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups chocolate chip cookie dough
Instructions
  1. Line a 9×13 pan with parchment paper or foil.
  2. Mix together graham cracker crumbs, sugar, melted butter, and salt.
  3. Press cracker mixture into the pan and bake @ 350 degrees for 10 minutes. Cool
  4. With a mixer, beat together cream cheese and sugar at medium speed until smooth, 1 to 2 minutes.
  5. Reduce speed to low and add eggs 1 at a time, beating until incorporated.
  6. Beat in sour cream and vanilla until combined.
  7. Pour over crust.
  8. Bake @ 325 degrees for 30-35 minutes. Edges should be set. The middle will still be jiggly.
  9. Dot evenly with cookie dough and return to the oven for an additional 5-10 minutes, until the cookie dough is just set.
  10. Cool completely. Cover and refrigerate several hours or overnight.
  11. If desired, drizzle with ganache. See note.
Notes

I’m pretty unscientific when it comes to making ganache. I don’t usually even measure but here is a rough idea: Pour about 1/2 cup heavy cream into a microwave-safe bowl and heat until almost boiling. Throw about 1/2 cup chocolate chips into the cream and let sit for a couple of minutes. Whisk until smooth. Let cool a few more minutes and then pour/spoon into a ziploc bag. Snip a small hole in the corner and you’re ready to drizzle!

 

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Brown Butter Cream Cheese Chocolate Chip Cookies

January 24, 2012

Cream cheese in chocolate chip cookies? What?! This definitely falls under the “why didn’t I think of that?” category. When I first saw cream cheese chocolate chip cookies on Foodgawker I was immediately taken with the idea. I promptly filed the recipe under “to try….soon!” Of course, you know I can’t leave well enough alone so I came up with my own version that utilizes another recent cookie trend – brown butter! Cream cheese and brown butter. Oh yes, I totally went there. These cookies are a surprising combination of cakey and chewy. I would normally never go for a cakey cookie but these are strangely addicting! I will definitely make them again.

In other news. Notice any changes around here? Like a Becky Cooks tab?! Woohoo! I love bringing you tons of sweet treats. It is Becky Bakes after all. But I’m looking forward to sharing a few savory dishes from time to time, you know, just to break up the sugar rush.

Also, check out the handy new format for recipes below. You can now easily print recipes. Um…yay! Oh, and if you scope out waaay below you’ll notice some handy little share tabs that you can use for pinning and other such nonsense. Not that you’re as obsessed with pinning as I am right now! Over the weekend, Pinterest and I became official. Check it out: http://pinterest.com/beckybakesalot/ I am pumped to pin!

Back to the cookies…enjoy these my friends!  I would, however, suggest setting aside a couple of cups of dough in the fridge or freezer. You’ll be glad you did (hint, hint)!

Brown Butter Cream Cheese Chocolate Chip Cookies
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Author: Becky Bakes
Ingredients
  • 1 cup (2 sticks) butter
  • 4 oz cream cheese, softened
  • 3/4 cups brown sugar
  • 3/4 cups white sugar
  • 2 eggs
  • 3 1/4 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 cups chocolate chips
Instructions
  1. Melt the butter in a saucepan until brown and set it aside to cool.
  2. Cream the butter, cream cheese and both sugars together with an electric mixer until smooth.
  3. Add the eggs and beat until combined.
  4. Turn the mixer on low and mix in the flour, salt and baking soda until just combined.
  5. Add the chocolate chips and mix until just incorporated.
  6. Cover the dough and refrigerate until chilled, several hours or overnight.
  7. When ready to bake, preheat the oven to 375 degrees and line a few trays with baking paper.
  8. Roll 1/4 cup size balls of dough and place them on the trays. Flatten slightly.
  9. Bake for 9-12 minutes, until the edges are golden.
Notes

Measuring out the dough by a 1/4 cup makes a large cookie but I found that this method worked the best. I initially used my cookie scoop but the cookies didn’t turn out as pretty. Large scoops, rolling, and slightly flattening before baking produces a big, bakery-like cookie that’s pretty much impossible to resist!

 

recipe inspired by Butter

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Pasta Plans

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I am loving pasta week. My thighs…not so much. But this was worth it! I knew I had to try this recipe after I noticed it flying around Pinterest. The flavors in this pasta are just amazing. The slight tang from the mustard, the flavorful herbs de provence, and a bit of heat from the [...]

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