EeeeK! I can't believe it has been a month since I have posted! I have valid reasons though..really. School started and my baby girl entered kindergarten. That has caused an emotional roller coster for this stay at home momma. And to add insult to injury, everything I have tried to bake has FLOPPED..seriously flopped! So when I saw this recipe on Chef In Training I knew I was willing to take another stab at the whole baking thing that I was prepared to give up out of frustration!
These are so worth the month wait! I used a cookie scoop to place my cookie dough on top, but you could make smaller clumps and cover the entire cheesecake. Either way...YUMMM!
Deliciousness on a plate....
16 perfect little servings preparing to go into the oven.
Crust
1 1/2 cups of graham cracker crumbs
5 Tablespoons of unsalted butter, melted
Chocolate Chip Cookie Dough
5 Tablespoons of unsalted butter at room temperature
1/3 cup of packed light brown sugar
3 Tablespoons of granulated sugar
1/4 teaspoon of salt
1 teaspoon of vanilla extract
3/4 cup of flour
1 cup of chocolate chips
(you could also use your favorite chocolate chip cookie recipe)
CheeseCake Filling
10oz cream cheese at room temperature
1/4 cup of sugar
1 large egg at room temperature
1 teaspoon of vanilla extract
Preheat oven to 325 degrees. Line an 8x8 inch pan with parchment paper. Allow the parchment to come up over two side of pan to use as handles. Spray with nonstick spray
In a large bowl, combine the graham cracker crumbs and melted butter. Place the crumb mixture into the prepared pan. Using an offset spatula or your hands, press the crust into an even layer.
Bake in preheated oven for 6 minutes. Remove from oven and cool on a wire rack.
While the crust is cooling, in the bowl of a stand mixer beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth. Approximately 1 minute.
On low speed, add the flour and mix just until incorporated.
Using a wooden spoon stir in the chocolate chips.
Set aside.
For the cheesecake filling, in the bowl of a stand mixer cream the cream cheese and the sugar until smooth. Mix in the egg and vanilla just until incorporated.
Spread the filling onto the crust.
Using a cookie scoop or your hands, distribute the cookie dough over the cheesecake layer.
Bake 28-30 minutes or until the top cookie dough layer feels dry and the cheesecake is set when gently moved. Cool completely on a wire rack.
I used a melted chocolate ganache to drizzle on top.
When cooled, cut into bars and store in the refrigerator. Serve cooled or at room temperature.
