Chocolate Chip Cookie Dough Cheesecake Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
• Bake in the preheated oven until set in the middle, 35 to 40 minutes.

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; set aside. , In another bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips. , Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet., Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

Steps:

• Preheat the oven to 325 degrees F.
• For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.
• Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse.
• For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined.
• Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost covered¿this will become a crust when baked
• Bake until set and starting to turn golden brown on top, 45 minutes¿if it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended.
• Spread 1 roll of cookie dough on the bottom of a 9x13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture.
• Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.

Steps:

• Heat oven to 350°F. Mix flour, baking soda and salt. In large bowl, beat butter, brown sugar and 2 tablespoons hazelnut spread with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs and vanilla. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in chocolate chips and 1 cup of the hazelnuts.
• Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave 1 cup hazelnut spread uncovered on High 30 seconds; stir until smooth. Drizzle over cookies. Sprinkle with remaining 3/4 cup hazelnuts.