Our bad luck continued this weekend with burnt granola and the worst brownies I have ever made in my life. They were so bad we threw away 2 9×13 dishes of brownies. It nearly broke my heart, but they were that bad! I think we might need to take a break from baking for awhile. Maybe the baking Gods are trying to tell us something? Broken oven, bad brownies, inability to follow directions; are these all signs that we shouldn’t be baking? Or signs that we shouldn’t be EATING baked goods, hmmmm…
Kelly and Cliff made these cheesecake bars a few weeks ago while I was at work. I mentioned awhile back that everything we post are 9’s and 10’s. Here is the thing though. As stated above, sometimes we don’t follow the directions and the results are NOT 9’s and 10’s. That was the case with these cheesecake bars. I think they have the potential to be 10’s, but ours, unfortunately, were not. They tasted like 10’s. I mean with cookie dough, cheesecake and a graham cracker crust how could they not? But they didn’t look like 10’s. If you can follow directions, and have patience (two skills we do not possess), I am sure your cookie dough cheesecake bars will be a 10!
Here is what you’ll need
Add the melted butter to the graham cracker crumbs
Add the mini chocolate chips
Press into the pan and bake
This is where things start to go wrong. You SHOULD be creaming the butter, brown sugar, sugar, salt and vanilla
Since YOU already added the vanilla go ahead and add the flour
Mix in the chocolate chips, I think we are back on track now
Form the cookie dough into balls and set aside
Beat the cream cheese and sugar and add an egg
Add the vanilla
Pour into the crust. It is looking a little lumpy, Kelly!
Place the cookie dough balls in the cheesecake layer. Press them down a tad more than we did.
Bake for about 30 minutes
Taste great, look terrible. We never said we were perfect.
Cookie Dough Cheesecake
- 1 1/2 cup graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2/3 cup miniature semisweet chocolate chips
- 5 tbsp unsalted butter, at room temperature
- 1/3 cup packed light brown sugar
- 3 tbsp granulated sugar
- 1/8 tsp salt
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 cup miniature semisweet chocolate chips
- 10 oz cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- Preheat oven to 325°. Butter a 9x 9 baking dish. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper. Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press the dough into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.
- Using an electric mixer, cream butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour. Mix until incorporated. Stir in chocolate chips. Shape into balls.
- Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough balls over the top of the filling. Bake 30 minutes, or until set but still wobbly in center. Transfer to wire rack to cool.