Chocolate Chip Cookie Cheesecake Bars
March 25, 2020
Category
Class Recipes
Recipe courtesy of Trish Mom on Timeout
Ingredients
- 1-18 oz roll refrigerated chocolate chip cookie dough
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
Instructions
- 1. Preheat oven to 350 F.
- 2. Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
- 3. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
- 4. Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
- 5. Add in the sugar and beat until combined.
- 6. Beat in the egg and vanilla extract until smooth.
- 7. Pour the cheesecake filling over the top of the cookie dough base.
- 8. Crumble the remaining cookie dough over the top.
- 9. Bake for 30 to 35 minutes.
- 10. Let cool completely before cutting into bars.
- 11. Store in an airtight container in the refrigerator.
Chocolate Chip Cookie Cheesecake Bars
March 25, 2020
Category
Class Recipes
Recipe courtesy of Trish Mom on Timeout
Ingredients
- 1-18 oz roll refrigerated chocolate chip cookie dough
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
Instructions
- 1. Preheat oven to 350 F.
- 2. Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
- 3. Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
- 4. Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
- 5. Add in the sugar and beat until combined.
- 6. Beat in the egg and vanilla extract until smooth.
- 7. Pour the cheesecake filling over the top of the cookie dough base.
- 8. Crumble the remaining cookie dough over the top.
- 9. Bake for 30 to 35 minutes.
- 10. Let cool completely before cutting into bars.
- 11. Store in an airtight container in the refrigerator.
