{Secret Recipe Club} Cinnamon Chip Cookie Dough Cheesecake Bars

I just love participating in the Secret Recipe Club each month. It gives me the opportunity to read new blogs and find amazing recipes and learn new techniques and cooking styles.  Our amazing host Tina from Mom’s Crazy Cooking does a great job coordinating it all and helping Amanda from Amanda’s Cooking out.

My blog assignment this month was {Sweetly}Serendipity.  Taryn doesn’t have much about herself on her blog but I can tell from her recipes that she loves to bake.  And her recipes are fantastic!  Such a great variety.  From her Sopapilla Pumpkin Cheesecake Bars to her Raspberry Chocolate White Chocolate Whole Wheat Waffles and her Honey Dijon Chicken Tenders.  I’m in love with everything!  But when I clicked on the Chocolate Chip Cookie Dough Cheesecakes Bars I knew that was the recipe I was making.  It’s all my favorite things in one!  (And I’ve never made the cookie dough you can eat raw before.)

One thing I changed was I switched the chocolate chips with Hershey’s Cinnamon Chips.  I fell in love with them when I made my Cinnamon Chip Oatmeal Cookies and I’ve been searching for something to make with them.  This sounded perfect.  And I was totally NOT disappointed.  It was amazing!!!  I will be making this again for sure.For the Crust:
1 1/2 cups graham crackers, crushed (we used cinnamon graham crackers)
5 Tbsp. butter, melted

For the cookie dough:
5 Tbsp. butter, melted and cooled
1/3 cup light brown sugar
1/4 cup flour
1/2 tsp. vanilla
3/4 cup cinnamon chips (or chocolate chips)

For the cheesecake:
10 ounces cream cheese, room temperature
1/4 cup sugar
1 egg
1 tsp. vanilla

Preheat the oven to 325 degrees.  Spray an 8×8 pan with non-stick cooking spray and line with parchment paper.  Spray parchment paper with non-stick cooking spray.

In a food processor, crush graham crackers.  Add the melted butter and mix until blended.  Press into the bottom of your prepared pan.  Bake for 6 minutes or until lightly browned.

To make the cookie dough, mix the butter and sugar until smooth.  Stir in flour and vanilla and mix well.  Add cinnamon chips.  Refrigerate until firm (about 30 minutes).  Roll dough into 1 inch balls (or smaller) and place on a plate.  Place back in the fridge while you are making the cheesecake filling.

Beat together the cream cheese and sugar until smooth.  Add the egg and vanilla and mix thoroughly.

Remove the cookie dough balls from the refrigerator and toss with flour.  Add to cheesecake filling and mix carefully.  Pour over crust, making sure the filling covers the crust evenly.

(Next time I will probably put the cookie balls on the crust and then pour the cheesecake filling over them  That way there won’t be lots of cookie dough balls in one spot and none in another.

Bake for about 30 minutes or until the cheesecake is set and doesn’t jiggle.  Transfer to a wire rack and cool completely.  Refrigerate for at least 2 hours before serving.

The butter kind of pooled while it was cooking so I’m thinking the next time we make this I’ll add less butter to the cookie dough mixture.

Using the parchment paper as handles, remove bars from the bar.  Cut into squares.

If you have any leftovers (ha!) store in the refrigerator.

Come take a look at all the amazing recipes from this months reveal.

 

I’m also linking to the parties on my sidebar!