Cheesecake Cookie Dough Bars Food

OREO CHEESECAKE COOKIE DOUGH BARS

Steps:

• 1. Preheat the oven to 325°F Line an 8-inch square baking pan with parchment paper allowing a little overhang. Spray with cooking spray and set aside.
• 2. In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. Leave the oven on.
• 3. While the crust is cooling, prepare the cookie dough. In the bowl of a stand mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1 minute. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside.
• 4. In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth. Mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter into the prepared crust.
• 5. Use your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. It doesn't matter if it isn't perfect.
• 6. Bake for about 30-35 minutes, until the cookie dough top feels dry and firm and the pan is set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely.
• 7. Lift the cooled bars out by the overhang; cut into squares and store in the refrigerator. Serve cold or at room temperature.

QUICK COOKIE DOUGH CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• Divide cookie dough in half; press half of dough into an 8x8 pan or pie plate.
• Cream the cream cheese and sugar until smooth.
• Add egg and vanilla; beat until smooth. Pour over cookie dough.
• Put remaining cookie dough on top of cheesecake mixture in small chunks.
• Bake at 350° for 35-40 minute or until set.
• You may double this recipe and use a 13x9 pan.
• Cool 1 hour and refrigerate. Cut into small squares.

MOM'S CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
• Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
• Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
• Bake in the hot oven until set, about 25 minutes.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS

Steps:

• Heat the oven to 350ºF.
• Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
• Spray the foil with nonstick cooking spray.
• In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
• Stir in the miniature chocolate chips.
• Press into the bottom and 1-inch up the sides of the pan.
• Bake for 6 min or until set, and cool on a wire rack.
• Decrease oven to 325ºF.
• In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
• Beat in the egg and 1 tsp vanilla until just blended.
• Pour the filling into the prepared crust.
• In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
• Beat in the flour at low speed just until incorporated.
• Stir in 1 cup of chocolate chips by hand.
• Drop teaspoonfuls of the dough over the filling.
• Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
• Cool completely on a wire rack.
• Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
• Let stand until set.
• Using the foil edges, lift bars from the pan; peel away the foil.
• Cut into 16 pieces and serve at room temperature.
• Cover and refrigerate any leftovers.

CHEESECAKE COOKIE DOUGH BARS

Steps:

• 1. Preheat oven to 325 degree F. For the crust - Mix the graham cracker crumbs, butter, and sugar.
• 2. Press firmly into the bottom of a greased 9x9 inch baking pan. Bake for 5 minutes.
• 3. Cream together well the cream cheese and 1/3 cup sugar.
• 4. Add the egg and vanilla; mix until well blended. Spread evenly over the graham crumb crust.
• 5. Cream together very well: butter, sugar, brown sugar and vanilla extract. Fold in 3/4 cup flour and salt just until a dough forms. Mix in the chocolate chips.
• 6. Pick up the cookie dough in handfuls and press into a ball. Break off small nuggets of the dough and sprinkle these evenly over the cheesecake layer.
• 7. Bake at 325 degrees F for 30-35 minutes or until the cookie dough just begins to brown on top. Cool completely in the pan before cutting into squares or bars.
• 8. Store in airtight container if not freezing. The recipe calls for a 9 x 9 pan. I used a 9 x 13 baking dish. For a thicker bar, use the 9 x 9. I didn't have one.
• 9. Enjoy!

COOKIES-AND-MILK CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
• Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
• Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.