Chocolate Chip Cookie Dough Cheesecake Bars

First off, I sincerely apologize for not blogging in such a long time. The end of my junior year in high school was...well - INSANE. But now it's summer! And all my hard work was totally worth it. Now I am officially a senior! 

You wanna know what I'm pumped about the most for this summer? BAKING! So my first post of the summer is this absolutely incredible recipe for cookie dough cheesecake bars. Oh my goodness, are they something magical. These scrumptious treats are the perfect combination of cheesecake and chocolate chip cookie dough. Can you even think of a more amazing pairing? I sure can't. I brought a full pan of these to a cross country party and they literally vanished before I could even blink. I guess you could say my parents were more than a little disappointed that I came home with an empty tray...

The recipe begins with a fool-proof, classic graham cracker crust. Above the crust lies another perfect, creamy layer of luscious cheesecake, wonderfully vanilla-y and delicious. Last but not least, my personal favorite layer is at the top: the cookie dough. Ahh cookie dough....my love...buttery and brown-sugary and studded with chocolate chips....can you say YUM??? This cookie dough is egg-less, so it's safe to eat (yes, by the spoonful if you wish). Together, the three layers form this heavenly dessert that you won't be able to resist.



Yield: about 12 bars

Ingredients:
Crust
1 1/2 cups graham cracker crumbs
1 teaspoon ground cinnamon
5 tablespoons unsalted butter, melted

Cookie Dough
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 cup chocolate chips

Cheesecake Filling
10 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter, cinnamon, and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (Note: if the cookie dough looks a little dry, it's fine. It will be crumbled on top of the cheesecake layer.)

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form "clumps" of the cookie dough, smoosh it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.

5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.

6. Lift the bars out by the overhang and cut into squares for serving.

**Note: these taste best at room temperature.

Fudge Truffle Chocolate Cheesecake

This cheesecake is absolutely perfect in every way.  I made this for my mom a few days ago for her birthday, and I couldn't believe how well everything went to prepare it.  I had a chocolate cheesecake recipe saved in my recipe box, and I altered it to make it extra delicious (I don't reveal my secret ways, though!) and it turned out phenomenal.  There's a thin, sweet, slightly crunchy, vanilla-chocolate cookie layer on the bottom....a rich, soft, silky, smooth, cream-cheesy, fluffy, milk chocolatey layer in the middle....and a thin, super rich, dark chocolatey, fudgey ganache layer on top.  It just gets richer and more chocolatey as you work your way up the layers of the cake.   The only thing that was kind of annoying about this recipe is the crust is super messy to make because you have to mix the ingredients by hand...but it comes off your fingers easily (and you can lick them when you're done pressing it into the pan!) and is totally worth the effort.  This was the second cheesecake I've ever made that didn't crack (behind my incredible strawberry cheesecake recipe found here).  Even if your cheesecake does crack, you can always cover it with the oh-so-rich-and-delicious chocolate ganache.  The three wonderful layers of this cheesecake really make it seem as though you're biting into a chocolate truffle...but I'd rather have this cheesecake over a chocolate truffle any day.  Serve each slice with a dollop of whipped cream and you'll never order a chocolate cheesecake at the Cheesecake Factory ever again. (Because this recipe is sooo much better!!!)

Yield: 1 9-inch springform pan (about 14 servings)

Ingredients:

• 1 1/2 cups Nilla wafer crumbs

• 1/2 cup confectioners' sugar

• 1/3 cup unsweetened cocoa powder

• 1/3 cup butter, softened

• 2 cups semi-sweet chocolate chips

• 3 (8 ounce) packages cream cheese, softened 

• 1 (14 ounce) can sweetened condensed milk, at room temperature

• 4 eggs, at room temperature

• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan (a 10-inch will work also).
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F (150 degrees C) for 55 minutes.  The cake will seem underbaked in the center, but will continue to cook after you turn the oven off.  Turn the oven off and leave the cake in the oven, with the oven door slightly cracked, for at least one hour (this prevents the cake from cracking).  Carefully remove the cake from the oven and allow it to cool in the refrigerator for at least 3 hours (or preferably overnight) before topping with the chocolate ganache. 

For the Chocolate Ganache:

Ingredients:

• 4.5 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream

Directions:

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
2. Allow the ganache to cool slightly before pouring over a cake (about one minute). Start at the center of the cake and work outward. Spread a thin layer all over the top of the cake, spreading just over the sides.  Refrigerate for at least 30 minutes before serving.

Marbled Chocolate Cheesecake Toast

Have you ever seen a prettier piece of toast?  I most certainly have not.  I almost didn't want to eat it because it looked so pretty.  And then I really wanted to eat it and almost forgot to take a picture (*gasp!*).  Have you made my strawberry cheesecake toast (here)?  Well..this recipe may be even better.  There are way too many toppings you can put on toast, (you can look at my toast page here) so I only post the really really reallyyy good toppings on my recipe page.  And this recipe definitely qualifies for a spot.  It's everything you love about chocolate cheesecake, but on toast.  Now you can whip it up for breakfast, dessert, or just as an any time snack..and it won't take you 5 hours, like a normal cheesecake would - more like 2 minutes.  The warm chocolate chips get all melty and you have to lick off the frosting if it starts to fall of the toast cause it gets all gooey and delicious and warm and - OHMYGOSH!  Just make this.  You won't regret it.

Ingredients:

1 slice of bread

2-3 tablespoonfuls of cream cheese frosting*** (or your desired amount)

handful of chocolate chips 

Gram Cracker Crumbs (optional)

Chopped nuts (optional)

Sweetened flaked coconut (optional)

Instructions:

1.  Toast bread.  While bread is toasting, place chocolate chips in a microwave safe bowl and microwave for about 15 seconds, or until soft.  Don't heat them up for more than 15 seconds at one time or they may burn.

2.  Spread hot toast with cream cheese frosting.  Drop soft chocolate chips on top, and swirl them with a knife to make a marble looking design.  Top with additional toppings if desired.  Serve immediately.

***If you don't have cream cheese frosting prepared, you can use the frosting from here, but leave out the maple syrup.

Almond Streusel-Cherry Cheesecake Bars

The other day, I had some left over Betty Crocker sugar cookie mix in my pantry, so I wanted to use it up.  Of course, I had bake something much more exciting than plain old sugar cookies.  So I went online to the Betty Crocker Website and found these magnificent little bars.  When I saw them, it said they were the prize winning recipe in 2008, so I had to make them.  And guess what?  I was not let down in the slightest.  These have so much flavor! The sugar cookie base, almond extract, and cherry filling transform your average cheesecake into a heavenly baked cherry-streusel bar.  They truly are delicious.  My mom got really mad at me for making them because she was scared she'd gain weight. The base is a delicious sugar cookie, and then there is a layer of creamy cheesecake, topped off with a sweet cherry filling and a touch of almond.  [Absolutely perfect.]
*you can find the recipe here.

Ingredients: 

Cookie Base and Topping

1

pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/4

cup cold butter or margarine

4

oz (half of 8-oz package) cream cheese

1/2

cup sliced almonds

Filling

2 1/2

packages (8 oz each) cream cheese (20 oz), softened

1/2

cup sugar

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon almond extract

2

eggs

1

can (21 oz) cherry pie filling

• 1Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.
• 2Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.
• 3Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.
• 4Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Strawberry Cheesecake

I made this cheesecake for my mom on Mothers Day, and she declared it was by far the best cheesecake she's ever had.  She declared it her cake after the first bite, and my dad and I seriously had to beg her to have a piece. It truly is incredible.  And it looks absolutely gorgeous!  Almost too pretty to eat.  But once you have the first bite, you just can't stop eating it - it's so delicious.  This is tied with my pumpkin pecan praline cheesecake for my favorite cheesecake of all time. I've had the strawberry cheesecake at the Cheesecake Factory, and I promise you: this is better. The sweetened condensed milk makes it unique from other cheesecakes because it gives it a rich, creamy, dreamy texture.  The sauce served on top adds more deliciousness as well...even though it's outstanding without it.  This was also the first cheesecake I've ever made that didn't crack!  Happiest day of my life right there(;  My mom now wants it every Mothers Day.

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter or margarine, melted
• 2 1/2 cups fresh strawberries
• 1 tablespoon cornstarch
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup lemon juice
• 2 teaspoons vanilla extract
• 3 eggs
• 1 tablespoon water

Directions

1. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes. 
2. In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice and vanilla; mix well. Add eggs, beat on low just until combined. 
4. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce. 
5. Bake at 300 degrees F for 45-50 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 side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

Pumpkin-Pecan Praline Cheesecake

You may have seen this cheesecake on the cover of the Southern Living November edition for Thanksgiving.  You can find it on their website, here, too. And I'm pretty sure everybody knows that the front cover of the Thanksgiving issue of a magazine has a got to be pretty darn good.  So I had no doubts that this cheesecake would be spectacular.  In fact, I was planning on making it for Thanksgiving from the second I laid my eyes on it.  And let me tell you:  it was even better than I expected. Hands down, way better than the Cheesecake Factory's pumpkin cheesecake.  And I really liked the Cheesecake Factory's.  However, the first time I made this, it wasn't that great.  Honestly, I was kind of disapointed.The cheesecake layer just lacked flavor.  But the second time I made it, it was absolutely fantastic.  What did I do differently?  I swirled Pumpkin Butter in it.  Oh yes...say hello to my best friend named: William Sonoma Pumpkin Butter.  I swirled it in just like I would swirl in the strawberry sauce in a strawberry cheesecake, and it made the cheesecake have so much more flavor.  The original recipe lacks pumpkin flavor and spice, so I was pretty bummed...since this is the recipe on the FRONT COVER.  Since the pumpkin butter has spices and is sweetened, it just made the taste of the cheesecake to die for.  This dessert was the only one of the six desserts that had been completely finished at my Thanksgiving feast with my family.  It disappeared in the first five minutes... I'm not even kidding you.  No one could stop talking about how good it was.  It looks so pretty too; I garnished it with whole glazed pecans starting toward the outside and spiraling to the center.  This is a dessert that you will want to have as a staple to your Thanksgiving menu every year.

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup finely chopped pecans
• 5 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups canned pumpkin
• 1 1/2 tablespoons lemon juice
• Praline Topping (below)
• Garnish: Pecan Pie-Glazed Pecans (below)

Preparation

• 1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
• 2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
• 3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
• 4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
• 
  

Praline Topping:

Ingredients

• 1 cup firmly packed brown sugar
• 1/3 cup whipping cream
• 1/4 cup butter
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract

Preparation

• Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
• 
  

Pecan Pie Glazed Pecans:

Ingredients

• 1/4 cup dark corn syrup
• 2 tablespoons sugar
• 2 cups pecan halves
• Parchment paper
• Vegetable cooking spray
• 
  

Preparation

Stir together corn syrup and sugar. Add pecan halves; stir until pecans are coated. Line a jelly-roll pan with parchment paper; coat parchment paper with cooking spray. Spread pecans in a single layer in prepared pan. Bake at 350° for 15 minutes or until glaze bubbles slowly and thickens, stirring every 3 minutes. Transfer pan to a wire rack. Spread pecans in a single layer, separating individual pecans; cool completely. Cooled pecans should be crisp; if not, bake 5 more minutes.