Keto Diet
Chocolate Chip Cookie Dough Cheesecake Bars
Just the name of these make your mouth water. A graham cracker crust with mini-chocolate chips in it topped with a layer of cheesecake and then loaded with drops of cookie dough.
 It has a few components and sometimes less is more, but not in this case. Heaven.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 Tablespoons unsalted butter melted
- 2/3 cup miniature semisweet chocolate chips
Cookie Dough:
- 5 tablespoons unsalted butter at room temperature
- 1/3 cup packed light brown sugar
- 3 Tablespoons granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 3/4 cup semisweet chocolate chips
Filling:
- 8 ounces cream cheese at room temperature
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
For the Crust: Preheat oven to 350°. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Combine graham cracker crumbs and butter until crumbs are moistened. Make sure you mix it well so that the crust isn’t too crumbly. Stir in the mini chocolate chips.
- Press crust mixture into bottom of pan. Bake for 5 minutes. Set pan on wire rack to cool.
For the Cookie Dough:
- Using an electric mixer, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour a little at a time. Mix just until incorporated. Stir in chocolate chips. Set aside.
For the Filling:
- 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 in pieces over the top of the filling. It will seem like a lot of cookie dough but you want some in every piece. Bake about 25-30 minutes at 350 degrees, or until set. The cookie dough will look wet but will set as it cools. Transfer to wire rack.
- Cool bars in pan completely, about an hour, then transfer to fridge to chill completely. Using the edges of the parchment paper, remove bars from pan. Cut into bars, keep cool in the refrigerator and serve.
hits the sweet tooth