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- The spirits of Denton
- A living canvas
- UPC music series brings South Carolina singer to UNT
- Comedian Lechler ignores hecklers
- Festival Review: Austin City Limits
- Recap: Getting wet at Canned Festival
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College Cooking: Cookie dough cheesecake bars
Recipe from Sweet Pea’s Kitchen with a few adaptations.
This dessert has it all, with a buttery crust, creamy filling and crunchy topping. For a tasty treat that looks great and tastes even better these bars are the way to go.
For the Crust:
1 1/2 cups cinnamon graham cracker crumbs
8 tablespoons unsalted butter, melted
Chocolate Chip Cookie Dough:
1 store-bought mix or dough
For the Cheesecake Filling:
10 ounces cream cheese, room temperature
1/4 cup sugar
1 large egg
2 teaspoons vanilla extract
Starting with the graham cracker crust, line an 8-inch baking pan with parchment paper. Preheat oven to 325 F. Combine the melted butter with the graham cracker crumbs. Pour the crumbs into the prepared pan and press them into it to make an even crust layer. Bake for 6 minutes, then take it out of the oven and set it aside.
Next, prepare the cheesecake layer. Combine the softened cream cheese, sugar, egg and vanilla until you have a light, smooth mixture. Pour it on top of the graham cracker crust and even it out with a spatula.
Make teaspoon-sized clumps out of the dough and place them on top of the cheesecake layer covering most of it.
Bake until the top of the dessert is dry and the middle has baked through, about 30 minutes. Once done, let the bars cool, cut them into pieces and refrigerate!
These bars can also be made in cupcake pans, and chocolate enthusiasts can replace the cinnamon graham crackers with Oreos. For these and other great recipes check out Pintrest.com/NTD