Add cream cheese and sugar in a bowl and beat until well blended. Add in eggs and vanilla and beat until blended.
approximately ½ teaspoon of dough into each well. Add approximately ½
teaspoon of cheesecake mixture on top of bottom layer. Crumble remaining
cookie dough and spread on top of cheesecake layer.
Bake at 350
degrees for about 10-15 minutes or until inserted toothpick into the
cheesecake portion comes out clean. Remove pan from oven and place on a
wire rack to completely cool before removing chocolate chip cookie and
cheesecake bars. Store refrigerated in an airtight container.
A few notes:
For the chocolate chip cookie portion, I used my favorite recipe found here. Feel free to use your favorite recipe or ready-made cookie dough to short cut the time.
You can bypass using the brownie bite pan and just use a regular 8×8 pan and then increase the bake time to 30minutes.
If you are using Wilton’s Brownie Bite pan,
it works out much better if you prep each well manually by smearing the
bake spray in each well one at a time, rather than doing a sweeping
spray of the whole pan. The latter tends to leave heavy pools of bake
spray here and there.
Do not try to remove these from the pan
while warm or they will crumble. Once cooled the bars will pull away
slightly from the walls and make for easy removal.
Bark recipe will be up tomorrow . . . I’m really excited about this one!
And don’t forget to enter the LeCreuset Holiday giveaway here.