Cookie Dough Cheesecake Bars with Pecan Crust

Sort of like the Monster Cookies I posted a while back, these are particularly awesome because they combine several tasty things all into one bite.  All of the components are amazing on their own, so really, this bar is at a minimum three times as amazing (which is pretty darned remarkable).  On the bottom you’ve got a crumbly pecan crust, then you have a smooth creamy cheesecake filling, and then a chocolate chip cookie dough on top. The most unexpected bliss in eating this bar is the contrast in different textures.  The pecan crust is crumbly, the cheesecake is ever so silky and smooth, and you have a bit of a hearty bite from the cold chocolate chunks.  Without further ado, let me show you how to make these delectable bars, but be warned that they may incite some sneaky behavior.  My friend Mariana and I each took turns sneaking to the fridge while the other one wasn’t around, just to have “one more piece” (ha!):

Crust Ingredients:
1.5 cups finely chopped pecans
2 tbsp sugar
6 tbsp flour
5 tbsp unsalted butter, melted
Cookie Dough Ingredients:
5 tbsp unsalted butter, at room temperature
1/3 cup packed dark brown sugar
3 tbsp sugar
1/4 tsp salt
1 extra large egg
1 tsp vanilla extract
3.75 oz all purpose flour (3/4 cup)
1 cup semisweet chocolate chips
Cheesecake Ingredients:
12 oz cream cheese, at room temperature
1/3 cup sugar
1 extra large egg, at room temperature
1 tsp vanilla extract

Directions:
Preheat the oven to 325 degrees F.  Line an 8×8 baking pan with parchment paper and let the paper hang over the sides.

Make the crust by combining the pecans, sugar, flour, and butter.  It will be crumbly, but press it down firmly into the bottom of your baking pan.

Bake for 10 minutes, then transfer to a wire rack to cool.

While the crust cools, make the cookie dough by beating together the butter, brown sugar, sugar, salt, egg and vanilla until smooth.  With the mixer on low, slowly add the flour.  Right before the flour has been completely mixed in, dump in the chocolate chips.  Set aside.
Beat the cream cheese and sugar together until smooth.  Add the egg and vanilla and continue mixing until smooth.  Pour the cheesecake batter into your crust.

Then add your cookie dough on top of that by dropping small clumps on top.  Bake for 30 minutes, then let it cool slightly on a wire rack.  Chill the bars completely in the fridge.  When you’re ready to serve, cut into bars.  Enjoy!  Have a great weekend and I’ll see you on Monday

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14 Responses to Cookie Dough Cheesecake Bars with Pecan Crust

  1. OMFG these look phenom. I am making mini pumpkin cheesecake cupcakes with pecan pie crust this weekend, to enter into this month’s Iron Chef competition at work- looks like we were thinking along the same lines! The cookie dough on top is pure indulgence though… nom nom

  2. Good god almighty gracious and a half this looks amazing!

  3. Ann says:

    Y.O.U….are a genius! What a delicious treat! I am sitting here, being a healthy girl, DYING for something sweet! Every time I lick the computer screen, it leaves streaks and my husband looks at me funny…

  4. —O. MY. Goodness!

    That’s all I can say right not. Cuz I’m drooling….

  5. Oh.. cheesecake bars. That’s exactly how I;m saying it in my head because I can’t wait to try out this recipe. Nice post

  6. i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  7. Yum!! Love that you used a pecan crust instead of a graham cracker crust. These look amazing!

  8. Pecan crust?! That sounds absolutely heavenly!!

  9. Norma says:

    I keep sending your posts to my daughter-in-law and she just loves your recipes….

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