Cheesecake Stuffed Cookie Bars
- Ready In:
- 24mins
- Ingredients:
- 16
- Serves:
-
1
ingredients
- cookie, layer
- 1⁄2 cup butter, softened
- 1 cup brown sugar
- 3 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla
- 1 3⁄4 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup chocolate chips
- cheesecake, layer
- 1 (8 ounce) package cream cheese
- 1⁄4 cup sugar
- 1 egg
- 1⁄2 teaspoon vanilla
directions
- Preheat the oven to 350 degrees.
- Cookie layer.
- Cream the butter and sugars.
- Add vanilla and egg until combined.
- Add the dry ingredients.
- Mix well.
- Add the chocolate chips.
- Cheesecake layer.
- Beat the cream cheese and sugar.
- Add vanilla and egg. Mix well.
- Press half the cookie dough into an 8 inch baking pan lined with nonstick foil.
- Pour the cheesecake batter evenly on top.
- Pat out small pieces of the extra cookie dough and lay them across the top of the cheesecake.
- Bake for 35-40 minutes.
- Cool completely.
- Store in the fridge.
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.