Chocolate Chip Cheesecake Bars
This feature is not available with your current cookie settings.
You can update your privacy settings to enable this content.Please enable all cookies to use this feature.
- Prep 10 min
- Total3 hr20 min
You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.
package (8 oz) cream cheese, softened
cup coconut, if desired
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
- 1Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
- 2In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
- 3Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
- When making your cheesecake mixture, this recipe calls for softened or room temperature cream cheese. Softened cream cheese is creamier when mixed and easier to blend with the other ingredients. If your cream cheese is too cold, your mixture will be lumpy.
- If you don’t have time to wait for your cream cheese to soften at room temperature, remove the cream cheese from its packaging and place in a microwave-safe bowl. Microwave the cream cheese in 10-second increments until it’s soft, but not too warm.
- Be careful not to over mix your batter. Too much air can cause the cheesecake to rise too rapidly in the oven and crack. You can avoid this by mixing the cream cheese and sugar thoroughly and gently blend once you add the egg.
- Don’t forget to flour your fingers! The flour will keep the cookie dough from sticking to your fingers when you press it evenly into the bottom of the pan for the crust.
- Let the bars cool for a full 30 minutes before putting into the refrigerator for two hours. Putting a hot cheesecake in the fridge can make it “sweat” with condensation, which can lead to blotchy or gluey texture on top.
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Dietary Fiber
- Vitamin A
- Vitamin C
- Classic cheesecake can be complicated and finicky, but these chocolate chip cheesecake bars are super easy without compromising flavor. Using refrigerated cookie dough for the crust takes out the fuss of forming a base from crumbs.The cheesecake layer comes together in minutes with three ingredients and a hand mixer. Coconut is a great way to add an optional flavor boost. These bars are the perfect make-ahead treat for a party since they need to be chilled at least two hours before serving. Be sure to let the bars cool completely so the cheesecake filling has time to fully set and develop that perfect creamy sweet texture and flavor. If you love how deliciously easy these chocolate chip cheesecake bars are you will drool over our full collection of quick and easy cheesecake bars.
% Daily Value*:
Source: Read Full Article