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Share your cooking skills with love. Turned out amazing! They sound so yummy. Is it necessary to line the pan with foil? These are delicious! Made them for the first time today and just had a bite before putting them in my fridge and they taste so good. Amazing cookies, I used half of the ingredients and it came out really good, I think I would make it a little less sweet next time.
Thanks for sharing this great recipe! Absolutely Avocados Buy Now. About Contact Privacy Terms. Have you ever made a Cheesecake Cookie Bars?
They are the best treats ever. The most incredible Cheesecake Cookie Bars on the planet. End of story. Prep Time 30 mins.
Cook Time 45 mins. Total Time 1 hr 15 mins. Course Dessert. Cuisine American. Servings 12 people. For the Cookie Layer Cream together the butter and sugars in a large stand mixer for 3 minutes. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. Toss in a handful of the chocolate chips and mix for a quick second. Chill the dough while you make the cheesecake layer. For the Cheesecake Layer Whip together the cream cheese, sugar, egg and vanilla for 3 minutes until everything is evenly combined and smooth.
Preheat your oven to degrees F. Line a 9x13 baking pan with tin foil and spray it with non-stick baking spray. Spread the cheesecake mixture on top of the cookie dough. Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture and then sprinkle with the remaining chocolate chips. Place it into the oven and bake for minutes until the cookie dough is golden brown.
The inner part of the dish might look a bit jiggly, but not to fear. Once the Cheesecake Cookie Bars have baked, remove them from the oven and let them cool on the counter for 30 minutes. Then transfer them to the fridge and cool completely for at least 2 hours. Cut and serve as needed. Tried this recipe? Double Chocolate Mocha…. Caramel Brownies. Leave a Reply Cancel reply Your email address will not be published. After cooling for about one hour these still required a fork to eat but overnight they firmed up very nicely and could be cut into neat little bars.
Next time I will make them the day before I plan to serve. Read More. Most helpful critical review Linda T. Rating: 3 stars. I like the taste and blend of the crust ingredients. However the topping was too thin and would not set after baking. Reviews: Most Helpful. Linda T. Rating: 1 stars. I just made this for Easter.
It was not a big hit. I hated the crust since I hate box cake mix. I had to bake it longer like the others said. Sorry it was not good. Rating: 2 stars. I did an ingredient search for a few items I had on hand and this recipe came up. I also took their advice and used only half the chocolate chips. My only problem was I had no cake mix so I used a packaged muffin mix and it did fine. The cooking time and oven temp is not right and I bumped it up to like the others did.
The consistancy is good and I had no problems with runniness. But would have liked a denser cream cheese -- this is a bit spongy. I am giving this only two stars because I had to change the recipe for it to come out right on the advice of the other reviews. Taste is okay but nothing special-- won't make them again. Rating: 4 stars. This was very good but we thought even the kids that there was way too much chocolate chips and it took away from the taste of everything else.
Next time I make I will cut the chips down to 1 cup. Did take other reviewers advice and baked at for about 35 minutes. Consistency was great! Thanks Lana Read More.
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