Thursday 5 July 2012

Cookie Dough + Cheesecake = umm, yes please!

Another creation from Sweet One's Sweet Shop!

I came across this recipe while surfing the blogosphere. I am not a huge cheesecake fan but the flavor profile/combination intrigued me! It came out delicious and had just the right amount of cookie dough and cheesecake. This was so easy to make...I think you need to get into the kitchen and make this immediately!

Recipe adapted from


1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temp
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10oz cream cheese, room temp (I used one box of full fat and one box of 1/3 less fat)
1 large egg, room temp
1 teaspoon pure vanilla extract


Preheat the oven to 325F. Line an 8" square baking pan with parchment paper or foil allowing a little to overhang and spray with nonstick cooking spray -set aside. 

Mix the melted butter and graham cracker crumbs until combined. Press the mixture into the bottom of the prepared pan. Bake for 6 minutes. 

Remove to a cooling rack and leave your oven on while you prepare the dough. In a bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand held mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until combined -about 1 minute. Mix in the flour on low speed and mix until just incorporated. Mix in the chocolate chips and set aside. *Note that this mixture is going to be dry and that's OK. It's more like a crumble and you are going to sprinkle it over the cheesecake layer.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand held electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until combined. Pour the cheesecake batter onto the prepared crust.

Distribute the cookie dough onto the top of the cheesecake batter in teaspoon size clumps. Be sure to use all the cookie dough. 

Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Chill in the refrigerator overnight or at least a couple hours. Lift the bars out by the overhang and cut into individual squares for serving!

The forecast calls for all SUN here in the PNW and I am going to be soaking it all up! Have a great weekend everyone! ~Ciao, Amy

1 comment:

  1. I tried these yummy bars last night at a family barbeque and game night, they are really good. The graham cracker and cheesecake taste like the traditional New York cheese cake, but the addition of the chocolate chip cookie dough gives it a surprise pop! Excellent choice for transporting to a picnic or pot luck. I also need to complement Amy on the first picture in this blog, her photography skills are creative and fun!


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