Cookie Dough Cheesecake Bars

Recipe
Cookie Dough Cheesecake Bars (adapted from Ambrosia)

Ingredients

For the Graham Cracker Crust

1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

For the Chocolate Chip Cookie Dough

5 tablespoons unsalted butter, at room temperature
1/3 cup light brown sugar, packed
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup chocolate chips (we used more)

For the Cheesecake

10 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract

Directions

Begin by preheating the oven to 325 degrees.  Grease and line an 8-inch square baking pan with parchment paper, leaving a little extra on the ends to lift it out of the pan.  

To prepare the graham cracker crust, combine the graham cracker crumbs and melted butter in a small bowl. Press the mixture into the bottom of the prepared pan into an even layer.  Bake the crust in the preheated oven for 6 minutes, remove and let cool.  Leave the oven turned on.  

While the crust is cooling, prepare the chocolate chip cookie dough.  In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar, salt, and vanilla until smooth.  Mix in the flour, mixing until just combined.  Stir in the chocolate chips.  The mixture will be very crumbly.

To prepare the cheesecake layer, in a small bowl, beat together the softened cream cheese and sugar until smooth.  We used the mixer bowl with the paddle attachment.  Beat in the egg and the vanilla on low speed until just incorporated.  

To assemble the cookie bars, begin by pouring the cheesecake mixture over the prepared crust, spreading it in an even layer.  Add the chocolate chip cookie dough on top of the cheesecake filling, by forming clumps with your hands, and distributing it evenly over the cheesecake layer.  You’ll have enough cookie dough to cover most of the cheesecake batter.  

Bake until the chocolate chip cookie layer feels dry and firm, and the entire pan appears set, about 30 minutes. Let cool inside the pan.  Let them cool completely before removing them from the pan with the paper overhang.  Put in the fridge and let set overnight.  We used cookie round and square cutters.  Serve chilled,.Enjoy!