Hi y’all! I’m Jamie! Some of you may know me from my blog, Love Bakes Good Cakes – and if this is your first time hearing of me, I hope you’ll stop by and say hello so I can return some bloggy love with you! I am so excited to be a part of The Inspiration Network and to have to opportunity to work with a great bunch of bloggers!
I wasn’t really sure what I wanted to share this month ….. I think I have too many “favorite” recipes (depending on my mood, of course) to narrow that down to just one – so it’s impossible to pick a favorite to share! With the holidays approaching, I really wanted to share something that would be great on a holiday dessert table or something that would make a great gift idea – but wasn’t necessarily limited to the holiday season! I also wanted something fairly easy to make – because who needs more things to do?! I knew these Chocolate Chip Cheesecake Bars were perfect for my first post over here!
I love easy desserts. Who doesn’t, right?! I don’t think it’s a stretch to say that “easy” is pretty much a necessity in my vocabulary and my kitchen. Having five children means our lives get a little crazy sometimes. Whether we need a quick snack idea or a covered dish for a potluck, this recipe is always a hit! Of course, when you get to have cheesecake AND cookies for dessert, who wouldn’t love it?! It’s the best of both dessert worlds!
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These Chocolate Chip Cheesecake Bars get off to a quick start with pre-made cookie dough – but you could easily substitute your favorite homemade dough in its place! Let’s see how we do it:
- 1 tube (18 oz.) refrigerated chocolate chip cookie dough (or 2 cups of homemade cookie dough)
- 1 pkg. (8 oz.) cream cheese, softened
- ½ cup sugar
- 1 egg
- Preheat oven to 350°F. Cut the cookie dough in half. To make the crust, press half of the dough into the bottom of a greased 8-inch square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until the mixture is smooth. Spread over the crust. Crumble the remaining cookie dough over the top. Bake for 35-40 minutes or until a toothpick inserted near the center tests clean. Cool completely on a wire rack. Refrigerate any leftovers.
I hope you enjoy!
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Image may be NSFW.
Clik here to view.Jamie Sherman founded Love Bakes Good Cakes in February 2012. Jamie spends her days with her husband, Brian and homeschooling their 5 children – ages 17 to 2 – in the Phoenix area. She loves to develop and test recipes. Jamie believes meals and recipes should be easy enough for the average cook and uses ingredients that are available in most local markets. She strives to share recipes that are family-friendly, budget-friendly and cook-friendly!
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