Cheesecake Cookie Dough Bars

The recipe Cheesecake Cookie Dough Bars can be made in about 1 hour and 5 minutes. One serving contains 365 calories, 5g of protein, and 23g of fat. For 62 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 20. Only a few people made this recipe, and 8 would say it hit the spot. If you have all purpose flour, brown rice, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by Baker Bettie. Overall, this recipe earns a rather bad spoonacular score of 18%. Similar recipes include Cookie Dough Cheesecake Bars, Quick Cookie Dough Cheesecake Bars, and Butterfinger Cookie Dough Cheesecake Bars.

Servings: 20

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F and line a 9X13 inch baking pan with parchment paper. Lightly coat with pan spray and set aside.In a medium saucepan, combine the butter and brown sugar and melt together over medium heat, stirring often. Once the butter has melted, remove from the heat and allow the mixture to cool to warm, just enough so that when you add the eggs they do not cook. (you could begin making the cheesecake layer at this point while the mixture is cooling.Add the eggs and vanilla and stir until combined. Add the flour and salt all at once and stir until combined. Add the chocolate chips and stir until distributed evenly.Spread the cookie dough layer evenly in the bottom of the prepared pan and set aside.In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer) whip cream cheese until smooth and scrape down bowl as needed.Add the sugar and flour and mix until incorporated. Then add vanilla and heavy cream. Add the eggs and mix until combined.Pour the cheesecake layer on top of the cookie dough layer and spread evenly with an offset spatula or rubber spatula.Bake for about 40-45 minutes, until the center of the cheesecake is firm and no longer jiggly.Let the bars cool to room temperature before slicing. I suggest letting them cool to room temperature and then chill in the refrigerator overnight before slicing, but I know how difficult it is to wait. The bars will not be set until cooled completely.

 

Step by step:

1. Preheat the oven to 350F and line a 9X13 inch baking pan with parchment paper. Lightly coat with pan spray and set aside.In a medium saucepan, combine the butter and brown sugar and melt together over medium heat, stirring often. Once the butter has melted, remove from the heat and allow the mixture to cool to warm, just enough so that when you add the eggs they do not cook. (you could begin making the cheesecake layer at this point while the mixture is cooling.

2. Add the eggs and vanilla and stir until combined.

3. Add the flour and salt all at once and stir until combined.

4. Add the chocolate chips and stir until distributed evenly.

5. Spread the cookie dough layer evenly in the bottom of the prepared pan and set aside.In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer) whip cream cheese until smooth and scrape down bowl as needed.

6. Add the sugar and flour and mix until incorporated. Then add vanilla and heavy cream.

7. Add the eggs and mix until combined.

8. Pour the cheesecake layer on top of the cookie dough layer and spread evenly with an offset spatula or rubber spatula.

9. Bake for about 40-45 minutes, until the center of the cheesecake is firm and no longer jiggly.

10. Let the bars cool to room temperature before slicing. I suggest letting them cool to room temperature and then chill in the refrigerator overnight before slicing, but I know how difficult it is to wait. The bars will not be set until cooled completely.

Nutrition Information:

covered percent of daily need

 

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