I am feeling good. Yesterday I brought up my running score with pudding, making to a 2-2 tie, my competitor being pudding itself. It wins whenever I fail to create a successful pudding. But I won again (and will post about it soon). Maybe I’m finally getting the hang of it.
I also unclogged our bathroom sink using vinegar and baking soda. It was very middle-school-science-experiment-esque. Nothing like beating clogged sinks to raise the old self-esteem.
So I thought I deserved an awesome treat to round out an awesome day. Pssssh, yeah, because I totally need an excuse to bake something.
Not. Anyway, I’ve had my eye on this recipe for a while, and thought this occasion was worthy of such greatness.
And I mean greatness. Cookie dough + cheesecake filling = an incredibly happy mouth. I could kiss the person who developed this recipe…or maybe just give them a really emphatic high five.
- FOR THE COOKIE DOUGH LAYER:
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 tsp vanilla extract
- ¾ tsp salt
- 1 Tbsp cider vinegar
- 1 large egg
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 cups semisweet chocolate chips
- FOR THE CHEESECAKE LAYER:
- 1 package (8 oz) cream cheese, room temp
- ½ cup sugar
- 1 large egg
- ½ tsp vanilla extract
- Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.
- In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.
- In a greased 9x13 pan, spread ½ of the cookie dough mixture evenly across the bottom. I found this easiest to do with my bare hands, as long as I wetted them first. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture to make a patchwork of cookie dough. It’s ok if the cheesecake part isn’t completely covered.
- Bake for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.
Adapted from Heat Oven to 350