Chocolate Chip Cheesecake Bars
Yield: About 32 (1 1/2-inch) squares
Cook Time: 40-45 minutes
Tips: May be served after cooled to room temperature or after having been chilled in the frige. To make a smaller batch, simply cut recipe in half and bake in an 8x8-inch pan.
Quick Method: You can substitute 2 18-oz. tubes of pre-mixed chocolate chip cookie dough for the homemade cookie dough recipe if desired (though results may vary).
Ingredients
- Cream Cheese Filling
- 2 8-oz. packages cream cheese (at room temperature)
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- Cookie Layers
- 1 cup plus 2 tablespoons whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon soda
- 1 cup (2 cubes) butter, softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 11.5-oz. bag chocolate chips (semi-sweet or milk chocolate)
- Powdered sugar (optional)
Directions
Preheat oven to 350° F.
Cookie Layers
In a medium mixing bowl, whisk together flours, salt and soda. Set aside. In electric mixing bowl, add butter, sugars and vanilla and mix until smooth. Beat eggs lightly in a separate small bowl, then add to sugar and butter mixture. Mix again just until mixture is well-blended (do not over-mix). Add flour mixture to sugar and butter mixture and mix on medium speed just until well-blended (again, avoid over-mixing). Manually (and gently) stir chocolate chips into cookie dough until evenly mixed in. Transfer cookie dough to a work surface and divide into 2 equal portions.
Evenly spread one portion of the cookie dough onto the bottom of an 8x12x2-inch buttered (or sprayed with nonstick cooking spray) baking dish. Make the Cream Cheese Filling (recipe follows).
Cream Cheese Filling
Clean out electric mixer bowl, then add sugar and cream cheese. Beat until fluffy. Add eggs and vanilla and beat again until thoroughly blended and smooth. Pour the cream cheese mixture over the top of first cookie dough layer in baking pan and spread around evenly with a rubber spatula.
Apply the remaining second portion of cookie dough in teaspoon-sized dollops (small clumps) evenly as possible over the top of the cream cheese mixture, trying to keep thickness of dollops to about 1/2-inch thickness in height.
Bake uncovered for 40-45 minutes or until top is golden brown and a toothpick inserted into center comes out clean. Allow to completely cool, then cut into about 1 to 1 1/2-inch squares and dust with powdered sugar (optional). Serve immediately or store in an air-tight container in refrigerator and serve chilled.
In a medium mixing bowl, whisk together flours, salt and soda. Set aside. In electric mixing bowl, add butter, sugars and vanilla and mix until smooth. Beat eggs lightly in a separate small bowl, then add to sugar and butter mixture. Mix again just until mixture is well-blended (do not over-mix). Add flour mixture to sugar and butter mixture and mix on medium speed just until well-blended (again, avoid over-mixing). Manually (and gently) stir chocolate chips into cookie dough until evenly mixed in. Transfer cookie dough to a work surface and divide into 2 equal portions.
Evenly spread one portion of the cookie dough onto the bottom of an 8x12x2-inch buttered (or sprayed with nonstick cooking spray) baking dish. Make the Cream Cheese Filling (recipe follows).
Cream Cheese Filling
Clean out electric mixer bowl, then add sugar and cream cheese. Beat until fluffy. Add eggs and vanilla and beat again until thoroughly blended and smooth. Pour the cream cheese mixture over the top of first cookie dough layer in baking pan and spread around evenly with a rubber spatula.
Apply the remaining second portion of cookie dough in teaspoon-sized dollops (small clumps) evenly as possible over the top of the cream cheese mixture, trying to keep thickness of dollops to about 1/2-inch thickness in height.
Bake uncovered for 40-45 minutes or until top is golden brown and a toothpick inserted into center comes out clean. Allow to completely cool, then cut into about 1 to 1 1/2-inch squares and dust with powdered sugar (optional). Serve immediately or store in an air-tight container in refrigerator and serve chilled.