Friday, July 17, 2015

Cookie Dough Cheesecake Bars

I am not going to lie to you - these are in to way, shape or form, good for you.  There is no way to make them "better" for you. They are bad.... sinful,... and so darn good, oh so very very good!

My oldest sent me a pin on pintrest of these with the message that "we" should make these. He probably meant we should eat them, and I should make them. - and so I did, because I love him.

My husband and I go to a special little restaurant that is a fun little place with killer desserts. - The one he always gets is Toll House Pie. And yes, it is pretty much cookie dough pie. These bars turned out to be cookie dough Toll House Pie Cheesecake and they were off the charts good.  - I am for sure going to make them again, but not very often, because I love him.

Some recipes so you can use refrigerated cookie dough - don't do that. That stuff is yucky, and since the cookie dough is the best part - don't be scroogey with it. Make the good stuff.

Nestle Toll House Original Cookies 


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts  ** Do not add nuts! Nuts make cookies Grandma Food **


Preheat your oven to 350° F.

Line an 8x8 pan with parchment paper and then spray the paper / pan with non-stick cooking spray.

*Make your cookie dough*

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Add your chips and stir them in.

Ingredients for your filling: 

8 oz. of softened cream cheese
1/2 cup of brown sugar.
1 egg


In a small bowl, cream together cream cheese and brown sugar. Then, beat in egg.

Now take 1/2 your cookie dough and press it into the bottom of the pan.

Then pour your entire cheesecake mixture over you layer of cookie dough

This part is a little tricky, crumble up the remainder of your cookie dough - this helps if it is a little bit cold. And put it on top of your cheesecake layer.

Bake at 350˚ until cream cheese mixture is set and cookie dough is golden brown; about 40-45 minutes.

This is just me, but you shouldn't ever bake your cookies. The dough is the best part, so you just need to bake it until it is "set". None of that toothpick comes out clean stuff! Start on the lower end of the time and pull the pan out and gently touch it with your finger, you'll be able to feel it "set".  We are terrified of crunchy cookies at our house - so I tend to "under-bake" them just to be on the safe side.

Let cool to room temperature, then refrigerate for one hour. (This part is excruciating)

Once refrigerated, lift the parchment paper to remove the dessert from the pan. Cut into squares, store in an airtight container and refrigeration

You can thank me (or Not thank me later) - Remember this is in no way good for you. But that's okay, every once in a while.