Nothing is better than combining the sweet treat of cheesecake, chocolate chips and brownies together. Here’s how you make it!
For this recipe, I did it in two parts. Let me see if I can lay out things here…
I made the chocolate chip cookie dough based on my favorite recipe. Ghirardelli has the best recipe. I do reduce the butter in the recipe because somehow that makes me feel better about it… lol. They taste great. Here, I made a double-batch and saved the rest of the dough for extra chocolate chip cookies.
COOKIE DOUGH
Dough: https://www.ghirardelli.com/chocolate-chip-cookies-rec1016
(If you don’t want to make a dough, the recipe I saw online said you could simply buy the dough in the refrigerator section and slice pieces of dough to put on the bottom and top layer for the recipe. Even easier!)
I put a layer of the chocolate chip cookie dough on the bottom of a greased 9×13 baking dish. I made my layer the height of the chocolate chips. (I wanted to make sure things cooked through, and it did!)
CHEESECAKE FILLING
Then, I made a mixture inspired by a recipe I saw on All Recipes. The cheesecake filling is made with 1 package of softened cream cheese. Mix this with 1/2 cup of sugar. Add one egg (at room temperature). Then, mix in 1 tsp vanilla. Mix this until incorporated. Then spread over the cookie dough.
You want to make your top layer of cookie dough. I took dough and placed it between two pieces of wax paper and spread it out to the 9×13 size. I peeled it off onto the top of the mix. If it doesn’t come off easily, toss it in the freezer or fridge. It’ll firm up pretty fast, and then peel it off.
Bake for 30 minutes (until the cookie is golden brown) at 350 degrees. Let cool completely before you cut the pieces.
NOTE: You can add an optional layer of your favorite fruit preserves on top of the cheesecake mix. I added about a 1/2 cup (but you can go with much more) of raspberry preserves to my mix to give it a nice tang. I think strawberry and blackberry would also be good.
If you do use a smaller pan, like 9×9, that’s fine. Just add some extra baking time. I’d add at least 15 minutes more. Use a toothpick to see if the batter is cooked through. If it’s clean, you’re good!