Chocolate Chip Cheesecake Cookie
These Chocolate Chip Cheesecake Cookie Bars were the hit at a graduation party we attended but were covered in powdered sugar and chocolate syrup. Yes.. they were good – but it was just too much sugar for me. My version is lower in calories and although they do not induce a sugar coma, they are a wonderful treat to any event.
3 packages cream cheese (8 oz) (room temp)
3/4 cup Splenda or sugar blend
1 teaspoon vanilla extract
2 tubes of refrigerator chocolate chip cookie dough (16.5 oz each or 1 large 30 oz tube)
~ In a large bowl, combine cream cheese, eggs, sugar and vanilla with a hand mixer until smooth (3-4 minutes).
~ Slice one of the cookie dough rolls into 1/4-inch slices (or half if using the larger tube).
~ Place slices on the bottom of a greased 9- x 13-inch baking dish.
~ Press down on the cookie dough slices to make a crust.
~ Spread the cream cheese mixture evenly over the cookie dough crust.
~ Slice the other cookie dough rolls into 1/4-inch slices (or half if using the larger tube).
~ Place slices on top of cream cheese mixture, pressing gently to spread out over mixture. (or crumble top layer over mixture)
~ Bake at 350 degrees for 45 to 50 minutes or until top of cookie is golden brown. Center will still be soft.
Allow to cool completely before slicing.