Blue Satin Sashes

Cookie Dough Cheesecake Bars


“The best laid plans of mice and men oft not go astray.”  Truer words were never spoken, and many times I find that my baking plans tend to veer off course.  This week I was planning to do spread cookies, something I haven’t tried in many, many, many years but was looking forward to.  I had idea involving chocolate, caramel, and crushed up oreo cookies however when I opened the fridge I realized I was too low on butter which just doesn’t work.  So I started digging around in the fridge, trying to see what was available.  Hello there cream cheese (actually neufchatel cheese), how are you doing today?  With that an idea was formed.  The perfect marriage of chocolate chip cookies and cheesecake….without having to make actual cookie dough cheesecake which is a recipe best left for days when nobody is home.  I had the dough and the creamcheese topping ready to go before the oven was heated, so this is a VERY easy recipe to pull together.  I also cut back on the normal amount of sugar used in regular cookie dough figuring the cream cheese would add more than and enough sweetness.  The result was YUMMY!  I have a figure this is a recipe I’ll be making often and based on the reaction of my coworkers today I don’t think I’ll have any issues finding some volunteers to help me enjoy them.
1/2 cup whole wheat flour
1/2 cup all purpose powder
1/4 tsp salt
1/2 tsp baking soda
1 stick unsalted margarine or butter, softened and cubed
1/3 cup white sugar
1/4 cup brown sugar
1/3 cup applesauce (no sugar added)
1 cup chocolate chips

8 oz neufchatel cheese (or low fat cream cheese)
2 tbsp white sugar
1 egg (or egg substitute)

1. Preheat oven to 325 and pre-grease a 9×9 baking pan
2. In a small bowl mix together the flours, salt, and baking powder. Set Aside
3. In a large mixing bowl cream the butter with the two sugars.  Mix in the applesauce and then slowly add the flour mixture.  Stir in the chocolate chips.  Pour and smooth evenly into the pre-greased pan.
4.  Cream the cheese, sugar, and egg together.  Pour on top of the cookie dough and gently spread out over the dough.
5.  Bake for 30minutes.  Turn oven off and let pan cool in the oven for at least 30minutes then chill in fridge for an hour before serving.  Enjoy!

These cookies are amazing and wonderful and since it’s the holiday season the calories don’t count!  When I cut them I wound up with 25 square bars, which was the perfect size for me.  I am keeping my fingers crossed that next week the stars will align and I’ll be able to make the spread cookies.  Although I wouldn’t be against another happy baking accident.

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