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Baking with Cookie Dough: Cookie Dough Cheesecake Bars

 

Did you feel that? That slight shift in the air? That’s spring, folks.

She is here and she is ROARING.

I mean it, I spent all weekend soaking up the glory that is spring and let me tell you, it’s a REAL thing. The flowers are blooming, pale legs are out in full force and I’ve traded in my hot coffees for the iced variety. I dug into delicious burgers at the Dumont, ate my favorite Shake Shack burger & fair trade shake (holy god it was good), shopped for books in the village, tried on sundresses, listened to new and old tunes while cleaning my apt with the windows open AND baked up these delicious little guys, these Cookie Dough Cheesecake bars.

After seeing these bars on Bake or Break and immediately bookmarking the recipe,  I made them a few weeks ago when my friend Vanessa celebrated her birthday and they were a HIT. Like, in the best and worst way possible. You know, when you abstain from eating them because your bathing suit is staring at you, yet you come home late and absolutely DEVOUR them. because that seemed like a reasonable thing to do at 3am. Oh wait, that’s just me? Oops…

Anyways, I highly recommend you make them. If you are a fan of cookie dough, if you are a fan of cheesecake. Let’s be honest, those are two of the most sublime things ever. So imagine them together, in bite-sized form?

Yup, you know you need them.

 

 

 

Cookie Dough Cheesecake Bars

Yield: 16 2-inch bars

Ingredients

    For the crust:
  • 1 & 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • !For the filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions

    To make the crust:
  1. Preheat oven to 350°. Lightly grease an 8-inch square baking pan. Line with parchment paper or aluminum foil, leaving an overhang on two opposite sides. Lightly grease lining.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, and mix well.
  4. Reduce mixer speed to low, and gradually add flour mixture. Mix just until combined. Stir in chocolate chips.
  5. Reserve about 1/2 cup of crust mixture. Press remaining crust mixture evenly into bottom of prepared pan.
  6. To make the filling
  7. Beat cream cheese and sugar with an electric mixer until well-blended. Mix in egg and vanilla, beating until smooth.
  8. Pour filling on top of crust and spread evenly. Drop reserved crust mixture over the top of the filling.
  9. Bake 35-40 minutes, or until edges are lightly browned and center is set.
  10. Cool completely in pan. Then, using the overhanging liner, lift bars out of pan onto a cutting board. Use a sharp knife to cut into bars.
  11. Store tightly covered in your refrigerator.
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Recipe adapted from Jen’s lovely blog, Bake or Break.

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April 29, 2013 - 10:56 am

Jennifer | Bake or Break - Glad you like them! Yours look lovely! I, too, am enjoying our spring weather. I hope it holds on for a while. Enjoy!

May 13, 2013 - 6:31 pm

Cara - Seriously soooo good! I’m addicted to your blog and this cheesecake.

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