Farm to Feast: Chocolate Chip Cheesecake Bars
My mother gave me this recipe years ago. It is ALWAYS a huge hit whenever I bring it anywhere. Best thing is, you can make them in advance, and they freeze great, for up to six months!!
2 sticks unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips (you can use peanut butter chips, milk chocolate or semi-sweet--I prefer semi-sweet)
2 - 8 ounce containers of cream cheese
1 cup granulated sugar
1 tsp vanilla extract
Preheat oven to 375°.
In a large mixing bowl, cream butter with sugar and brown sugar. Add vanilla and then eggs.
In a medium bowl combine flour, baking soda and salt.
In batches, add the flour mixture to the butter mixture. Stir in chocolate chips.
Grease a 9x13 baking dish. Spread half of the chocolate chip cookie dough evenly across the bottom of the pan.
Bake for 10 minutes.
Let cool a bit.
Meanwhile, using an electric hand mixer cream the cream cheese, eggs, vanilla and sugar, until smooth.
Pour on top of the partially cooked cookie dough. Drop the remaining cookie dough onto the cream cheese mixture.
Bake for 35-45 minutes, or until edges are slightly browned and center is set.
Let cool and then cut into squares. Cool completely in refrigerator.