I was in the mood for a sweet treat last night, but I couldn’t decide between chocolate chip cookies and cheesecake. I remembered seeing a recipe for cheesecake stuffed chocolate chip bars a while back. I thought I would try my own version of this tasty creation. After a bit of trail and error I’ve come up with a recipe to share with you. It’s sure to become a staple here in my home. Don’t let all the steps scare you. This recipe is very simple and extremely worth the time. Happy Baking!
Preheat oven to 325 degrees F. Line an 8×8 baking dish with aluminum foil and spray with non-stick cooking spray. Set aside.
Mix the honey graham crackers with the melted butter until combined.
Press the mixture into the bottom of the prepared baking dish. Bake in a preheated oven for 6 minutes. Remove the baking dish from the oven and set aside to cool on a wire rack. Keep the oven on!
While the crust is cooling start to make the cookie dough. In a medium bowl with an electric mixer beat butter, brown sugar, granulated sugar, salt and vanilla until smooth, about a minute.
Mix in the flour on low speed until just incorporated. Stir in the chocolate chips. Set aside.
In a large bowl cream the cream cheese and sugar until smooth. Add the egg and vanilla and mix in on low speed.
Pour the cheesecake batter over the prepared crust and smooth out.
Sprinkle the cookie dough mixture over the top of the cream cheese layer. Flatten out gently with your hands. Use all of the dough.
Bake for 30 minutes or until the top feels dry. Give the pan a shake to make sure the bars are set. After their baked, move the bars to a cooling rack and cool completely. Lift the bars out by using the overhanging aluminum foil.
Slice and store in the refrigerator. Best if served cold or at room temperature.
For the Crust
1 3/4 cups honey graham crackers, crushed
5 tablespoons unsalted butter, melted
For the Cookie Dough
5 tablespoons unsalted butter, softened
1/3 cup brown sugar, packed
3 tablespoons of granulated sugar
1/4 teaspoon Kosher Salt
2 teaspoons vanilla extract
3/4 cup flour
1 cup of semi-sweet chocolate chips
For the Cheesecake Filling
10 oz. 1/3 less fat cream cheese
1/4 cup sugar
1 large egg, room temperature
1 1/2 teaspoons vanilla extract