Because I hate food blogs that won’t give you the actual recipe unless you scroll through fifty thousand paragraphs of rambling about how much they LOOOOVE this recipe, that cute thing their cat did, their vacation plans, and all those pictures that just won’t load (and then your browser crashes or the app closes abruptly), here’s the recipe first off, and then we’ll talk about it!
Chocolate Chip Cookie Cheesecake Bar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 3/4 teaspoon salt
- 1 egg
- 1 TB vinegar
- 1 teaspoon baking soda
- 2 cups flour
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 8-oz package cream cheese
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
Cream together the butter, shortening, sugars, salt, vinegar, vanilla, and egg. Then add the flour and baking soda (don’t overmix!). Add in the white chocolate and chocolate chips and set aside. In a separate bowl, mix together the filling ingredients. Grease a 9×13 pan and spread half of the chocolate chip cookie dough mixture evenly across the bottom. Next, spread the cream cheese filling across the top, and then sprinkle the rest of the cookie dough as evenly as possible across the top. Bake at 350 for 35-45 minutes, until slightly brown on the top. Store in the refrigerator after cooled.
This recipe was adapted slightly from the blog Heat Oven to 350 (see original recipe here).
Mixing cheesecake and chocolate chip cookies was a genius idea and I wish I could take credit for it! It’s an extremely simple recipe and it actually tastes better the longer it’s in the fridge (well, probably up to a certain point, but you know what I mean!).
I love that I only need two bowls and no mixers or beaters.
The other fantastic thing about this recipe is that even if your cream cheese isn’t quite room temperature and the filling comes out looking lumpy, it doesn’t even matter! It all bakes out in the oven. So no crying and trying to use the blender to take out the lumps…just move on with your life.
Same spatula, just dump the filling on there!
I just use my hands to “sprinkle” the rest on top. It’s a giant mess all over your hands, buuuut that’s where the licking comes in! (A little raw egg never hurt anyone. Except salmonella. And then yes. But I try not to worry about these things. ;))
Anyhow, they make a great dish to bring to a summer potluck or picnic…just refrigerate until they can be cut into bars and put them on a plate!