These things are so good it is almost sinful. It combines the love of chocolate chip cookies with the pleasure of cheesecake. Cutting the original recipe into smaller pieces helps with the sweetness overload as well as the calorie count (if you're worried about such a thing). Other than the size I cut it into the recipe is about the same as where I found it on facebook and eatingonadime.com. However my dough looked different than the one in the original recipe and I can't tell you why. The end result was pretty amazing though.
I had a 9 1/2" x 9 1/2" casserole dish I used because I felt that the 9" x 13" casserole dish would make it too thin and based on how it turned out, that was a good call. My guess is that you can also buy premade cookie dough and make this much easier and quicker on yourself.
Ingredients:
Crust / Cookie dough
- 2 cup Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2/3 Butter softened
- 1 Egg
- 2/3 cup Brown Sugar
- 1/2 cup Sugar
- 2 tsp Vanilla
- 1 cup Chocolate Chips semisweet
Filling
- 8 ounces Cream Cheese softened
- 1/2 cup Sugar
- 1 Egg
- 1 tsp vanilla
Cooking:
1. Preheat oven to 350.
2. Line a 9x9-inch square baking pan with parchment paper or aluminum foil and spray with nonstick spray.
3. Whisk together flour, baking soda and salt for crust.Cream together butter, brown sugar and sugar until fluffy.
4, Add egg and vanilla and whip to incorporate.Add flour mixture and mix until incorporated. Fold in chocolate chips .Press 2/3 of the mixture into the bottom of the prepared pan to form an even layer.
5. Combine filling ingredients and beat until blended.
6. Spread filling over the cookie dough layer and level & Crumble remaining crust dough over the filling layer.
7. Bake for 40 minutes, or until cheesecake is set and cookie dough has browned.
8. Allow to cool completely and chill before slicing.
9. Enjoy!
*150 calories/square if cut into 30 pieces
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