Sometimes the best recipes come from combining two of your favourite things – this Cookie Cheesecake Squares recipe is no exception.
After our ridiculously amazing breakfast on Saturday, I was still in a cooking kind of mood, so I decided to try my hand at a cookie cheesecake hybrid.
I’d never attempted any sort of cheesecake before, so I was a little worried about how it would turn out. It turns out, you can’t really go wrong with cheesecake (I say that now, but wait for the first time I try to bake a whole one and not just a small layer) and the end result was amazing.
It’s deliciously moist (I purposely used that word because I know a lot of people hate it, I’m sorry) and ridiculously addictive – and terrible for you, I should add. But hey – treat yo self.
Cookie Cheesecake Squares
A deliciously moist and sweet combination of chocolate chip cookie bars, and a lovely vanilla cheesecake form these Cookie Cheesecake Squares - highly addictive!
Cookie Dough Layer
Preheat your oven to 160 degrees celsius. Spray a baking pan (use one that's quite high) with cooking spray and then line with baking paper.
Combine the flour, baking soda and salt in a bowl and set aside.
Whisk the melted butter and both sugars (brown and white) in a large bowl. Once combined, add the eggs, egg yolk and vanilla extract. Fold in the dry ingredients (flour, baking soda and salt) until just combined.
Seperate your cookie dough into half. Press the first half into the baking pan.
Pour half of your chocolate chips onto the cookie dough layer. Mix the other half of the chocolate chips into the leftover cookie dough mixture.
Using a fork, beat all of the ingredients for the cheesecake layer together until smooth. Pour the mixture over the cookie dough layer (in the baking tray) evenly.
Breaking little bits of the remaining cookie dough off at a time, drop them onto the cheesecake layer until mostly covered. Press down onto the mixture slightly.
Bake for approximately 30 minutes - the top of the cookie dough should be a light brown and slightly firm to touch.
When done, remove from oven and place onto a wire rack to cool to room temperature. Then put into fridge for approximately 3 hours.
Once having been in the fridge for 3 hours, remove from tray by lifting the baking paper. Cut into desired shapes/sizes. Store in the fridge.
I hope you guys enjoyed this recipe – my coworkers definitely did! The entirety of this recipe was gone within the first day when I brought them into work. As always, let me know what you thought & feel free to leave a comment with any recipe ideas or suggestions you’d like me to try!