Cheesecake is baked in the middle of two thick chocolate chip cookie layers. Pure birthday bliss for the cookie-lover in your life!
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 18x8-inch pan
Calories: 152kcal
Ingredients
For the cookie layer:
½cupunsalted buttervery soft
2/3cupMorenaunrefined cane sugar sugar
2tablespoonsbrown sugarpacked
1large egg
½teaspoonvanilla
1cup+ 2 tablespoons flourI used a blend of ¼ cup all-purpose, ½ cup whole wheat and 6 tablespoons oat flour
½teaspoonbaking soda
½teaspoonsalt
3/4cupchocolate chips
For the cheesecake:
8ouncescream cheesesoftened to room temperature*
1/3cupMorena sugaror regular
1large egg
1teaspoonvanilla
Instructions
Preheat the oven to 350 degrees and grease an 8x8” glass pan well (I used the butter wrapper).
With an electric mixer, cream butter and sugars in a small mixing bowl (if the butter is soft enough, you may be able to do the mixing by hand). Add the egg and vanilla; cream again until smooth. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.
Cream the cream cheese and sugar together until fluffy (you will probably need an electric mixer to do this properly). Add the egg and vanilla and mix again until well combined.
Press half of the slightly chilled cookie dough into the bottom of the greased pan. Pour the cream cheese mixture on top. To spread cookie dough on top of the cream cheese layer, I rolled the remaining cookie dough into 1-inch balls and then smashed them, and layered the flattened rounds across the surface, then filled in the gaps with any leftover cookie dough. If there are gaps in the cookie dough, remember that the cookie dough will expand in the oven.
Bake for 40 minutes or until the top is set—the center may be a tiny bit jiggly, but not catastrophically so. Check earlier if your oven tends to run hot. Let cool, then cut into tiny squares. Unless, of course, you’re the birthday girl/boy, in which you can take a fork to the pan.
Notes
*This will give you a normal-sized cheesecake layer. I used a total of 13 ounces since I was trying to use up what we had, and that yielded the mondo-thick layer in the photos. If you really, really, REALLY love cheesecake, go for it (increase the sugar slightly and use an extra-large egg if you have one). Otherwise, I wouldn't recommend using more than 8 or 10 ounces max.Adapted from here and here.