June 20, 2014

Cookie Cheesecake Bars


This is one of my all-time favorite recipes. It's easy to make (we all know how much I like that) and it's just different enough from your average chocolate chip cookie that it's fun to take to potlucks or over to a friend's for a treat. Did I mention it's amazingly delicious and addicting?

I have to deviate from the norm a little here, too. I LOVE the flour mix I've developed and use it in absolutely everything. But I bought a bag of Cup4Cup GF flour blend on sale a while back and have found that it works incredibly well for cookies. So that's what I use. I still use my flour for everything else but darn it, Cup4Cup turns out a fantastic cookie. If you don't have any on hand, you can try this substitute from Gluten-Free on a Shoestring.

COOKIE CHEESECAKE BARS
*gluten free *soy free *oat free
Pantry to Table in: 45 minutes+cooling
Makes: 24 bars
Cheesecake Ingredients:
8 oz cream cheese, softened
1/2 cup sugar
1 egg
1/2 tsp vanilla

Chocolate Chip Cookie Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 egg
1 3/4-2 cups Cup4Cup gluten free flour
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips-any variety

Instructions:

  1. Combine all cheesecake ingredients in a KitchenAid stand mixer (or use hand mixer if you don't have one) and use whisk attachment to blend for 2 minutes until smooth. Remove to another small bowl and set aside. Scrape out the bowl well, but there's no need to wash before mixing your cookies. See, easy!
  2. Mix butter and sugars in KitchenAid bowl until creamy.
  3. Add vanilla and egg and mix well.
  4. Add flour (starting with 1 3/4 cup), soda, and salt and mix for 1 minute. Add more flour if needed to make a slightly sticky cookie dough.
  5. Add chocolate chips and mix just enough to combine.
  6. Preheat oven to 350.
  7. Spray 13x9" pan with cooking spray
  8. Grease your hands and spread a thin layer (about 1/4") of cookie dough on bottom of prepared pan.
  9. Spread cheesecake layer over cookie dough.
  10. Crumble most of remaining dough over the top. I flatten random pieces and lay it over the top since the dough is a little sticky. Just be sure the pieces aren't any thicker than the bottom layer.
  11. There should be enough dough leftover to make about 6 cookies. Shape dough into 1" balls and bake on greased cookie sheet for 6-8 minutes, just until bottoms start to turn a golden brown. 
  12. Bake cookie cheesecake for 30-40 minutes, until knife inserted in center comes out fairly clean and cheesecake appears done. Let cool thoroughly before cutting. Store in the fridge. I usually make these the day before and store them in the fridge until serving.
  13. Cut into small squares. I cut 6 rows lengthwise and then 4 the other way. Enjoy!


3 comments:

  1. I made these tonight and they were yummy, even the gluten free people thought so. In fact there were only a couple of squares left after I served the to 8 people. I used Mama's Coconut Blend flour, along with a tsp. of xanthum gum and they turned out wonderfully. Thanks for the great recipe. :)

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    1. Thanks for letting us know about the flour, love to hear what different kinds work!

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