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Butterscotch Cheesecake Topped Chocolate Chip Cookie Bars
Posted By Kelly On November 7, 2012 @ 12:43 pm In Baking,Brownies and Bars,Cookies,Featured Articles,Recipes | 11 Comments
I am kind of over pumpkin.
‘Tis the season for the pumpkin latte, pumpkin cheesecake, pumpkin mac and cheese, pumpkin oatmeal, and pumpkin EVERYTHING. I swear if I see another pumpkin recipe I may start punching things. It isn’t that I dislike pumpkin – in fact I really like it – but SO many people have jumped on the pumpkin bandwagon this year I fear we have reached critical pumpkin mass! I have never been much of a joiner, band wagon jumper, or trend follower so if I see the crowd saying pumpkin I say … butterscotch! And chocolate, and cheesecake, and cookies! Yes, I want to have it all, as long as it isn’t pumpkin. That’s how I roll. This cookie/cheesecake mash-up was inspired by my love of brown sugar. That stuff is like magic because it imparts lovely caramel notes to whatever it is added to. Don’t believe me? Try making chocolate chip cookies with white sugar only. Hint – BORING! These bars use brown sugar to maximum effect in both the base – a moist and chewy chocolate chip pan cookie – and the creamy cheesecake topping.
A few things I think you need to know about this recipe, in no particular order. First, I recommend you really blend the cream cheese and brown sugar VERY well when making the topping. You want the topping to be silky smooth, and the only way to achieve that is to make sure every last crystal of brown sugar has dissolved. Second, bittersweet chocolate chips make a superb contrast to the sweetness of the cheesecake and cookie, but if you prefer another kind of chip feel free to use it. Finally, there is no need for a water bath for this recipe, but if you are worried about the cheesecake topping cracking add a glass pie dish filled with 1/4 cup water to the oven while it heats. The steam it creates will provide extra anti-crack insurance – but I did not have any issues with cracking so I would not concern myself with it too much. These are a lovely little dessert or snack, and you can gussy them up with a drizzle of chocolate if you want to make them even fancier.
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