I’ve been snagging a bunch of ideas and recipes off Pinterest lately. Where would we be without it? Also, why didn’t I think of it first? I wouldn’t have an unopened sewing machine in the garage and 25 adorable patterns for infant girls clothing without it. Seriously though it has been a lifesaver in so many times in getting out of a baking and cooking rut. I had long ago pinned some chocolate cheesecake bars and had to try them out when we had company.
Let me just say, winner winner…chicken dinner. For real. These are so flavorful and the combo of dark chocolate bitter with the sweet cheesecake flavor. OMG. I actually love to eat them cold with the dark chocolate kind of crunchy. Talking about them again makes me want to make them right now. But I can’t because we’re on a smoothie cleanse. So you make them. And tell me how much you love them. Do it now.
- For Cookie Layers
- ½ cup unsalted butter
- ½ cup butter flavored crisco
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2½ teaspoons vanilla extract
- ¾ teaspoons salt
- 1 tablespoon vinegar
- 1 large egg
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 2 cups dark chocolate chocolate chips (I use Ghirardelli)
- For Cheesecake Layer:
- 1 package (8 oz) cream cheese, at room temp
- ½ cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- Preheat oven to 350. Lightly spray 9x13 glass baking dish and set aside.
- In a stand mixer cream butter, shortening and sugars. Add vanilla, salt and vinegar then the egg and mix until just combined. Mix in flour and baking soda. With a spatula, fold in the chocolate chips. Set aside.
- I another mixing bowl, cream together the cream cheese and sugar until light and fluffy. Add egg and vanilla, it will be very runny, don't worry.
- In the 9x13 dish, take ½ the cookie dough mix and spread it evenly across the bottom of the pan. (hint: as suggested, I put dollops then spread with rubber spatula and even my hand some to make it even.
- Next, pour the cream cheese mixture on top of the first layer of cookie dough. Then add other half of cookie dough on top of the cream cheese. I also dolloped and then flattened with a spoon as much as I could. The chunks did not touch, that's OK. just get them close together.
- Bake for 35-45 minutes, or until the top is brown and a toothpick comes out clean.
- Cool completely on counter then cut into squares. Store in air tight container in the refrigerator.
Amber,
It’s funny–I bake more for company, or for school functions or work events, than I do for my family.
I think I’d prefer these bars to a cleanse. They look awesome!
Yes, same here it seems! I’m always volunteering myself
These are far better than any smoothie out there for sure!
I totally agree, Pinterest is the source for inspiration. There have been so many recipes where I have said “how did I not think of that?!” These look good, and I love your own twist on the recipe (and giving credit!)
Amen, I saw one today that I said just that…why have I never thought of that!?
Have to give credit where credit is due! And in my humble opinion…dark chocolate always makes things amazing!
The BF is always asking me to make him more dark chocolate goodies. This looks like it’d be a perfect compromise for us! I’m down for anything with cheesecake 😀
Chrisy @ Homemade Hooplah recently posted…Ricotta Stuffed Shells with Marinara
These look awesome! You can’t go wrong with such a scrumptious combination.
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What is not to love about this?! Chocolate and cheesecake. Perfection!
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