When I was a little girl and my mom decided to make chocolate chip cookies, I usually ended up with a tummy ache from eating gobs of uncooked dough. The tummy ache was completely worth it. These days, with millions of eggs being recalled and authorities strongly advocating only eating cooked eggs, sneaking cookie dough while mother is baking may soon only be a fond memory. The antidote to such a calamity? Leave out the eggs and use the dough in something else, like ice cream or brownies or cheesecake. Or maybe just make the dough, leave out the eggs and eat the dough by the spoonful (but you did not get that advice from me!)
These bars are the best of all worlds. They are filled with chocolate chip cookie dough (which technically isn’t dough anymore because it’d baked, but it doesn’t have eggs, so it’s a hard one to call) and cheesecake. It is a very good thing that the recipe only makes a little square pan. As was, my family could not wait for them to cool to cut into them. Below is a photo of the warm bars cut. I had to put my blogger foot down and cut the junkies off from their sugar supply in order to get decent looking bars to photograph.
(adapted from July 2006 Cooking Pleasures)
1. Info for Chocolate Chip Cookie Dough Cheesecake Bars
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Chocolate Chip Cookie Dough Cheesecake Bars
- 1½ graham cracker crumbs (I used Chips Ahoy cookie crumbs, Nilla wafers would also be good)
- 5 Tbsp butter, melted
- 10 ounces cream cheese
- 1 egg
- 1 tsp vanilla
- 3 Tbsp sugar
- ⅛ tsp salt
- 1 tsp vanilla
- 2 Tbsp chocolate chips, melted
- Preheat your oven to 350 degrees.
- Combine the crumbs (whichever you choose to use) and melted butter press it into the bottom of a greased 9X9 pan.
- Bake 6 minutes.
- Remove the pan from the oven and turn it down to 325 degrees.
- With a mixer, combine the cream cheese and sugar.
- Add the egg and vanilla.
- Scrape it all down and mix one little bit more and pour it onto the crust.
- In the same mixing bowl that you used for the filling, cream the butter and sugars.
- Add the salt and vanilla.
- Add the flour.
- Stir in the chips. (I used my hands to mush the chips into the buttery dough).
- Drop the dough over the filling with a spoon (or your hands…).
- Bake for 30 minutes or until set if you jiggle it a bit.
- With a fork, lightly drizzle the melted chocolate chips over and around the top in a quasi-decorative manner.