i’ve been on a bit of a health kick with my recipes lately, what with summer holidays and beach time fast approaching. lean green smoothies, quinoa salads and guilt-free grapefruit brûlée… so unlike me. i’m craving something indulgent. cookie dough cheesecake bars? that’s more like it.
the ingredients list looks long for this recipe, because it’s split into three sections for ease of reading, but it’s all pretty standard stuff that is usually lurking in your fridge or pantry – making it the perfect recipe for those rainy sunday afternoons when you feel the sudden need to bake something delicious.
the instructions are incredibly easy – the only thing to know ahead is that you’ll need to clean your freestanding mixer in between making the cookie dough and cheesecake layers. unless you happen to have two. which nobody does, unless you’re martha stewart. or nigella, who seems to have a kitchenaid in every colour. but if you’re normal, you’ll need to clean out your one mixer. no biggie.
cookie dough layer:
- 70g brown sugar
- 35g regular sugar
- 75g room temp unsalted butter
- 1tsp vanilla extract
- 75g plain flour
- 135g chocolate chips (milk or dark)
- pinch of salt
- 285g room temp cream cheese
- 1 room temp egg
- 1tsp vanilla extract
- 50g regular sugar
crumb crust layer:
- 140g digestive biscuit (graham cracker) crumbs
- 75g melted unsalted butter
pre-heat oven to 175c. combine the melted butter and digestive biscuit crumbs (make crumbs by bashing biscuits in a freezer bag) until it resembles wet sand. press into a lined baking pan and bake for 10 minutes. remove from oven and allow to cool.
in the meantime make your cheesecake and cookie dough layers. in a freestanding mixer, beat all the cheesecake ingredients – ensure the cream cheese is at room temperature before doing this, otherwise you will have lumps.
pour the cheesecake filling on top of the crumb crust. clean out your mixing bowl and attachment, and then mix together all of the cookie dough ingredients except the flour and chocolate chips. add the flour slowly and beat to combine, then fold in the chocolate chips.
take small handfuls of the cookie dough and place gently atop the cheesecake. the aim is to completely cover the cheesecake, so pressing the cookie dough chunks flat with your hands before placing will help get a mostly even layer, like this…
bake in the oven at 175c for 30 minutes. remove and allow to cool completely, and then refrigerate for a few hours. this will challenge your willpower, but i have faith in you. going at it too soon will result in runny cheesecake filling everywhere. we don’t want that now, do we?
when you can’t handle the temptation any longer, remove from the fridge and cut into bars. just try to stop at one.