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Tag Archives: Cheesecake

Chocolate Chip Cookie Cheesecake Bars

15 May

Chocolate Chip Cookie Cheesecake Bars.  This post needs no words, really.  A picture is worth a thousand, right?

Chocolate Chip Cookie Cheesecake Bars 1

But I do have a small back-story.  It went like this:

Hubby:  I have a Dessert Challenge Day at work coming up.  Do you have an idea for what I can make?

Me:  Awesome!  I’ve totally got ideas.  What’s the date of the Dessert Challenge?

Hubby:  Tomorrow.

Me:  (Silence. Blink. Blink.)

After I recovered from the mini shock, my excitement to bake something yummy kicked in.  I’d been hankering for Chocolate Chip Cookie Cheesecake Bars for quite some time.  No better excuse than a Dessert Challenge to break out these decadent treats.

Chocolate Chip Cookie Cheesecake bars 2

Oh.  My.  Goodness.  This was so, so worth it.  So worth the late-night baking and kitchen blunders that occur as a result of late-night baking.  Hubby was making an entire pan for work, and I was making another pan for me.  A little chaos in the kitchen.  Note to Self:  Make this during normal hours and pay attention =  it’s a cinch!

Chocolate Chip Cookie Cheesecake Bars 3

There’s something here for everyone.  Flavorful graham cracker crumb crust for all the crust-lovers.  Thick, rich cheesecake for cheesecake fans like myself.  Chocolate chip cookie dough full of gooey chocolate for cookie buffs.  Decadent and rich.  Smooth and creamy.  Textured and chewy.

Chocolate Chip Cookie Cheesecake Bars

You can taste the crust, cheesecake, and cookie all separately yet it all marries together like a match made in heaven.

You have to try this.  Your taste buds will thank you.  And your family and friends will look at you with speechless awe.  Enjoy!

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CHOCOLATE CHIP COOKIE CHEESECAKE BARS (12 servings)
* serve cold for best taste and texture

INGREDIENTS

For the Crust:
1 1/2 cups graham cracker crumbs
7 TB melted, salted butter

Cheesecake Filling:
12 oz cream cheese, room temp (indents when lightly pressed, but not melty at all)
1/3 cup sugar
1 extra large egg, room temp
1 TB pure vanilla extract

Chocolate Chip Cookie Dough:
5 TB salted butter, room temp (indents when lightly pressed, but not melty)
1/3 cup packed light brown sugar
3 TB granulated sugar
1 TB pure vanilla extract
3/4 cup all purpose flour
1 cup mini chocolate chips (mini chips turn out more gooey)

DIRECTIONS

Preheat oven to 325F with rack on lower middle.  Line 8×8 square baking pan with parchment paper, with enough hanging over handles to make a “sling.”  Oil the parchment paper.

Make Crust:  Mix melted butter and cracker crumbs together until resembles wet sand.  Press mixture firmly and evenly into bottom of pan.  Bake for 7-8 minutes.  Remove pan to rack, but keep oven on.

Make Cheesecake Filling:  In bowl in stand mixer fitted with paddle attachment, cream together the cream cheese and sugar until light and fluffy and smooth.  Mix in egg and vanilla on low until incorporated, taking care not to overmix.  Pour cheesecake batter into prepared crust.  Set aside.

Make Chocolate Chip Cookie Dough:  In bowl on stand mixer with paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high until light and fluffy, about 3 minutes.  Add vanilla and mix just until combined.  Slowly mix in the flour on low speed just until combined, taking care not to over mix.  Fold in chocolate chips.  Drop clumps of slightly-flattened dough evenly on top of cheesecake batter.  Continue until all cookie dough is evenly distributed across top of cheesecake.

Bake 30-40 minutes, until top of dough feels mostly dry and entire pan looks mostly set if given a gentle shake.  It will continue to set up as it chills.  Move bars to cooking rack to cool completely.  Chill several hours or overnight.  Lift bars out by sling and cut.  Keep cut bars in fridge until ready to serve.

Source:  Chew Out Loud, adapted from mybakingaddiction

Note:  Leftover bars can be wrapped and stored in freezer.

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White Chocolate Raspberry Cheesecake

9 Feb

There are two camps of eaters.  Those who love cheesecake seem to be in the majority camp.  Then there are the handful of people who say they don’t like cheesecake.  I obviously adore cheesecake and would eat it every day if I could.   This white chocolate raspberry version is my favorite cheesecake in the whole wide world, and it has singlehandedly converted a few of those non-cheesecake fans over to our side 🙂

White Chocolate Raspberry Cheesecake 2

The fact that I could eat cheesecake daily is what drives me to bake this dense, rich, indulgent New York style cheesecake every opportunity I get.  Birthdays:  it is the cheesecake lover’s dream cake.  Christmas:  the red and white swirls have that holiday covered.  Valentines Day:  this thick cheesecake with chocolate crust is the perfect sweetheart dessert.   In fact, February 14th  is coming up, and your loved ones would be so impressed.

White Chocolate Raspberry Cheesecake

I’m bragging on the cheesecake (not myself) when I say this, but countless people have requested this  recipe, deeming it better than Cheesecake Factory’s.   I have to agree.  Years ago, I liked Cheesecake Factory’s white chocolate raspberry cheesecake for indulging my sweet tooth… but ever since this homemade one stole my tummy, I can’t order cheesecake at any restaurants anymore.

White Chocolate Raspberry Cheesecake 4

White chocolate raspberry cheesecake is surprisingly easy to make.  The best part about this plush cheesecake is that it is made at least a day ahead of time!  Score!  If you come here often, you know I’m always looking for recipes that can be done ahead of time.  I can’t really cook well and socialize with a bunch of people at the same time.  I try to have most of my cooking done, so I can be fully in the moment with my friends.  It helps to use stabilized whipped cream so you can decorate the entire cheesecake the day before and it stays perfect in the fridge.  No runny or watery-ness!

White Chocolate Raspberry Cheesecake 5

Next time you’re having dinner guests, try out this impressive cheesecake along with some good coffee.  Relish in the fact that it can be completely made up to 2 days beforehand.  You just might convert a non-cheesecake eater into a fan.

Bonus:  If you have leftovers and want to prevent yourself from eating it all, this cheesecake freezes beautifully.

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RECIPE (one 9 inch cheesecake)

INGREDIENTS
For the crust:
2 1/2 cups chocolate cookie crumbs
1/2 cup melted butter

For the raspberry sauce:
1 (10 oz) package frozen raspberries
2 TB sugar
3 tsp cornstarch, dissolved in 1/2 cup water

For the cheesecake:
1 bag (12 oz) pure white chocolate chips
1/2 cup half and half
3 (8 oz) packages good cream cheese, softened
1/2 cup sugar
3 large eggs
1 TB vanilla extract

DIRECTIONS

Make the crust:  In a large bowl, mix fine cookie crumbs with butter until well incorporated.  Press into bottom of a greased 9-inch springform pan.  Set aside.

Make raspberry sauce:  In a heavy saucepan, combine raspberries, sugar, and cornstarch/water mixture.  Mix well.  Bring to boil and boil for 5 minutes, stirring occasionally, until sauce is thick enough to coat a spoon.  Remove from heat and set aside.

Preheat oven to 215F.  Set rack to lower middle position.  Place a pan full of water in the lowest rack.    Using a small heavy saucepan, melt white chocolate chips with half and half, on low heat.  Stir often until completely melted and smooth.  Remove from heat and set aside.

In large bowl, mix together softened cream cheese and sugar until smooth.  Beat in eggs one at a time.  Add vanilla and the melted white chocolate mixture.

Pour half of batter over the crust.  Spoon about a third of the raspberry sauce over batter in small chunks. Swirl with tip of butter knife.  Gently pour in the remaining cheesecake batter.  Spoon another third of the sauce over the top of batter.  Swirl with tip of butter knife to complete the desired marble effect.

Bake at 215F for 3 to 3 1/2 hours.  Filling will still jiggle in the center and seem undone.  Edges should feel firm upon light touch.  Turn heat off and let cheesecake cool in the oven, with door ajar.

Once cool, cover springform pan tightly with foil and cool cheesecake in fridge overnight.  Carefully remove cheesecake from springform, and garnish with whipped cream, white chocolate shavings, or fresh raspberries.  Remaining third of raspberry sauce can be used for topping as well.

Source:  Chew Out Loud, inspired by allrecipes

Note:  If you are freezing leftovers, simply wrap cheesecake well with cling wrap.  Defrost in fridge or counter.  It tastes just as yummy after being frozen!  

The slow-bake method at room temp allows you to bake a cheesecake without cracks on top.  It takes longer to cook, but will give you a smooth cake without unsightly cracks.

 

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