Ingredients
The following ingredients have 1 Servings
- 1 1/2 cups graham cracker crumbs
- 7 TB melted (salted butter)
- 12 oz cream cheese (room temp (indents when lightly pressed, but not melty at all))
- 1/3 cup sugar
- 1 extra large egg (room temp)
- 1 TB pure vanilla extract
- 5 TB salted butter (room temp (indents when lightly pressed, but not melty))
- 1/3 cup packed light brown sugar
- 1 TB pure vanilla extract
- 3/4 cup all purpose flour
- 1 cup mini chocolate chips (mini chips turn out more gooey)
Instruction
- Preheat oven to 325F with rack on lower middle. Line 8x8 square baking pan with parchment paper, with enough hanging over handles to make a "sling." Oil the parchment paper.
- To Make Crust: Mix melted butter and cracker crumbs together until resembles wet sand. Press mixture firmly and evenly into bottom of pan. Bake for 7-8 minutes. Remove pan to rack, but keep oven on.
- To Make Cheesecake Filling: In bowl in stand mixer fitted with paddle attachment, cream together the cream cheese and sugar until light and fluffy and smooth. Mix in egg and vanilla on low until incorporated, taking care not to overmix. Pour cheesecake batter into prepared crust. Set aside.
- To Make Chocolate Chip Cookie Dough: In bowl on stand mixer with paddle attachment, beat butter, and brown sugar on medium-high until light and fluffy, about 3 minutes. Add vanilla and mix just until combined. Slowly mix in the flour on low speed just until combined, taking care not to over mix. Fold in chocolate chips. Drop clumps of slightly-flattened dough evenly on top of cheesecake batter. Continue until all cookie dough is evenly distributed across top of cheesecake.
- Bake 30-40 minutes, until top of dough feels mostly dry and entire pan looks mostly set if given a gentle shake. It will continue to set up as it chills. Move bars to cooking rack to cool completely. Chill several hours or overnight. Lift bars out by sling and cut. Keep cut bars in fridge until ready to serve. Leftover bars can be wrapped and stored in freezer.
