Okay, I think the title should sell you right there.
Cheesecake.
Buttery graham cracker crust.
I first saw these pictured on pinterest. You know, that site that I can spend hours on only making me realize how un-creative I am, what terrible physical shape I am in since I have no evident ripples on my abs (well, not the good kind), and the question of the day is why don’t I have a two story craft and imagination room for my kids? What the heck?
Crust:
2 cups graham cracker crumbs
6 tblsp unsalted butter, melted
10 oz cream cheese, room temperature
1/4 cup sugar
1 egg
2 tsp vanilla extract
5 tblsp unsalted butter, room temperature
1/3 light brown sugar
3 tblsp sugar
1 tsp vanilla
3/4 cup flour
1 cup chocolate chips
Preheat oven to 325 degrees. Line and 8×8 inch pan with parchment paper leaving a little overhang and spray with cooking spray. Set aside. Combine cracker crumbs with butter in a mixing bowl and press firmly into jparchment lined pan. Bake in preheated oven for 8 minutes. Remove and keep oven on. In a bowl, cream together cream cheese and sugar until smooth with an electric mixer. Mix in egg and vanilla and beat until smooth. Pour cheesecake batter into prepared crust. In a clean bowl, cream butter and sugars together until light and fluffy. Add vanilla and mix. Slowly add flour until batter is smooth and well combined. Fold in chocolate chips. Drop cookie batter in spoonfuls evenly over cheesecake layer in baking pan. Use all the cookie dough. Bake for 30 minutes or until cheesecake and cookie dough is set well. If not done, return to oven for five minute increments until set. Give the pan a gently shake-nothing should jiggle. When done, remove pan from oven and let cool for 15 minutes. Remove bars using parchment overhang to pull out of pan. Cool on a cooling rack for an hour. Cut bars and serve. Store remaining bars in a refrigerator in a tightly sealed container. Enjoy!
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