There are days that call for cookies, and there are more decadent days that call for cheesecake. But what about the days when you just want everything in life? I can’t give you the recipe for everything, but I can share this delicious piece of heaven with you. Cookie dough cheesecake. Let that sink in for a bit. Yes, my friends, we are about to embark on a calorie heavy journey into the kitchen, so turn off your calorie counters and cross ‘pilates’ off your calendars. Let’s do this.
Here’s what you’ll need
1 batch of chewy cookie bars (I kept the recipe the same except I only added 1 cup chocolate chips, not the peanut butter chips or hazelnuts)
1 – 8 oz pack cream cheese at room temp
3/4 cup sour cream
1/2 cup sugar
1 T cornstarch
beans of 1/2 vanilla pod
Preheat your oven to 350F
Line a 8×8 or 9×9 dish with greased parchment paper( I just spray it with some Pam). Spread the cookie batter in the pan, pressing it 1/2 inch up the edges, to create a well for the cheesecake batter. In a small bowl mix the cream cheese until it has no lumps, then fold in the sour cream, corn starch and sugar. Once combined mix in the egg and vanilla beans. If you don’t have vanilla beans just use 1 t vanilla extract. Pour the cheesecake mixture into the cookie pie crust. Bake for about 25-30 minutes, or until the cheesecake is a little wobbly in the center, then turn the oven off but leave the cheesecake in the oven until it cools down. This just makes sure everything is cooked evenly and set without burning the edges, because there’s nothing worse than raw cheesecake batter or a burnt cheesecake. Cool completely, then cover with plastic wrap and refrigerate. Don’t attempt to take the cheesecake out and cut it into slices before it’s been the the fridge for a few hours, it’ll just break on you. Once it’s completely chilled you’ll get perfectly smooth cut edges. That’s all! The only hard part is waiting for darn thing to cool down!