Chocolate Chip Cookie Dough Cheesecake Bars

I just need to tell you guys that Brandy is awesome because without her, I would have never discovered these gems.

I made these cheesecake cookie bars for my family a couple of weeks ago and they were devoured in a day.  Mind you, my family consists of my mom and dad… that’s it.  We have dessert issues.

If you like cheesecake, you’ll like these.  If you like cookie dough, you’ll like these.  If you like them both, you’ll love these.

Also, to add to how happy these cheesecake bars make me, I’m just going to post some more things that are making me happy right now  (*Note: the only pictures that are mine are the cheesecake bar photos):

 

What are you loving right now??

Chocolate Chip Cookie Dough Cheesecake Bars
From:  Brandy

Ingredients:

Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

Chocolate Chip 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
• 3/4 cup flour
• 2/3 cup chocolate chips

Cheesecake Filling:

• 10 oz cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 325 F. Line an 8″ 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 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: This mixture is going to be dry…that’s okay. You’re going to crumble it 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.

Garrett’s Caramel Corn Copycat Recipe

First of all, CONGRATS to Dawn for winning my giveaway! 🙂

When Kellen and I went to Chicago, we had Garrett’s Caramel Corn.

Once we left, I was on a mission to make a copycat recipe because it’s SO GOOD.  It’s really shocking how easy this popcorn is to make.  It’s a little time consuming, but so worth the wait because the slight crunch/slight chewiness is awesome.

Also, I recommend you either a) make your own cheesy popcorn or b) buy some cheddar popcorn to add to mix in with this because the sweet and salty mix of Garrett’s caramel corn is so addicting.  I bought these the other day just because I was craving that cheddar/caramel mixture so much after trying Garret’s:

 

I’m obsessed with these now. They’re SO good, although the cheddar flavor is a little overpowering.

Garrett’s Caramel Corn Copycat Recipe
From: Anju’s Kitchen Treasures 

Ingredients:

• 1 heaping tablespoon solid coconut oil or peanut oil
• 1 cup unpopped white popcorn
• 2 teaspoons salt
• 2 cups light brown sugar
• 1 cup (2 sticks) salted butter
• 1 cup light corn syrup
• 1/2 teaspoon baking soda

Directions:

1. Heat coconut oil in a large pot over high heat.
2. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels.
3. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes.
4. Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard un-popped kernels.
5. Measure 13 cups of fully popped kernels; spread on large roasting pan; set aside.
6. Combine brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat.
7. Cook, without stirring, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
8. Heat oven to 250 degrees F.
9. Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to evenly coat popcorn, working quickly to coat kernels
10. Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly.
11. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.