Prep 10 mins
Cook 20 mins
This recipe combines my love of cookies with my love of cheesecake. Plus, it has some toffee bits and caramel bits thrown in for my pleasure good measure. If you're not familiar with caramel bits, they can be found right in the chocolate chip section in your supermarket. They are made by Kraft. They come in an eleven-ounce bag and cost around three dollars. They are super adorable (well, as adorable as little balls of caramel can be). They are just like Kraft wrapped caramel candies, but in little ball form - perfect for baking.
For the Cookie Dough Portion
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1⁄2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3⁄4 teaspoon salt
- 1 egg
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2⁄3 cup chocolate chips (mine were mini chips)
- 1⁄3 cup caramel, bits
- 1⁄3 cup toffee pieces
For the Cheesecake Portion
- 8 ounces cream cheese, room temperature
- 1⁄2 cup sugar
- 1 egg
- 1⁄2 teaspoon vanilla
- Preheat oven to 350 degrees.
- Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
- Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
- Stir in the chocolate chips, caramel bits and toffee pieces.
- Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
- In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
- Pour and spread cheesecake layer over the pressed cookie dough layer.
- Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
- Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
- Allow to cool completely before removing from pan by way of the parchment paper.
- Once cooled and removed from pan, cut into twelve equal bars.
- Store in refrigerator.
- NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.
I liked the concept of this recipe, it's the best of both worlds, cookie and cheesecake. I did modify this recipe by excluding both the caramel and toffee chips. After measuring out all the chips it was 1 1/3 cups to 2 cups of binding ingredients like flour. For fear of this being a gooey mess I just used 2/3 of a cup of the mini chocolate chips. I would suggest only using 2/3 of a cup of either the mini chocolate chips, or toffee chips, or Carmel bits. Everyone who tried this liked it. Nice, moist, however rich. I wasable to get 16 servings out of this recipe. Thank you for the recipe. Made for Spring 2014 PAC.