Red Velvet Cheesecake Chocolate Chip Cookie Bars

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These Red Velvet Cheesecake Chocolate Chip Cookie Bars are delicious! Chewy chocolate chip cookie surrounds and an easy red velvet cheesecake layer, combining two great desserts into one!

So maybe you’re glad football season is over? If for no other reason than because you won’t have to hear me talk about it anymore. 🙂 I mean surely you had to know the Big Game would come up. I mean that was brutal. There’s just no other way to describe it. Not exactly the blaze of glory I was hoping they’d go out in.

But you gotta hand it to the Broncos. Their defense came to play. That game was definitely the battle of the defenses and while ours did well too, the Broncos’ just did better. Heartbreaking, really. The Panthers are officially 0-2 on the Big Game and after such an awesome season, a final win would have been the cherry on my big, fat cake.

But now that that’s over, it’s time for Valentine’s Day. The holidays and what-not just keep coming. Sometimes it’s hard to keep up. I’ve already shared several treat options with you, and I’ve got one more today. I figure after a tough loss, I could use one more day of love. 🙂

And these bars have my love all over them.

With all the cake I’ve been baking for the cookbook lately, the last thing I crave is more cake. I literally had 2 batches of cupcakes and 4 layered cakes in our house this weekend. I’ve given so much cake away over the last 8 months, there are very few people who still want cake. It’s crazy. Good thing my mom likes for me to give her frozen cake for her to share with people. She’s been getting A LOT.

So rather than wanting cake lately, cookies are the first thing I go for. These bars were right up my alley. I love the chewy cookie. And when you add cheesecake to the middle, it makes the cookie even more soft and chewy. Plus, red velvet. And cheesecake. So good.

And making them is nice and easy. Just make the cookie dough and the cheesecake filling. Spread a little more than half of the cookie dough into the bottom of a 9 inch square pan. Spread the cheesecake evenly on top, then crumble the remaining cookie dough on top. The cheesecake might not be completely covered, but the cookie dough will spread a bit on top while baking.

Bars are so great because you can just cut them up and serve them. They’re easy to grab when you want a treat and easy to transport if you want to share and take them somewhere. I’m a fan. And they totally satisfied my cookie craving. 🙂

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Recipe

Red Velvet Cheesecake Chocolate Chip Cookie Bars

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• Yield: 9-12 Bars
• Category: Dessert
• Method: Oven
• Cuisine: American

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Description

A chewy chocolate chip cookie surrounds an easy red velvet cheesecake layer, combining two great desserts into one.

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Ingredients

COOKIE LAYER

• 3/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups semi-sweet chocolate chips , divided (1/4 cup on top)

CHEESECAKE LAYER

• 8 oz cream cheese
• 1/2 cup sugar
• 1 egg
• 1/2 tbsp cocoa
• 1 tsp vinegar
• 1 1/2 tsp red food color

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Instructions

1. Preheat oven to 350 degrees and prepare a 9 inch square pan with aluminum foil that goes up the sides. You can use the aluminum foil to lift the bars out of the pan when done.
2. Cream butter and sugars together until light and fluffy, about 3-4 minutes.
3. Mix in egg and vanilla extract.
4. Combine flour, baking soda and salt in a medium sized bowl.
5. With the mixer on low speed, add flour mixture to butter mixture.
6. Stir in 1 cup of chocolate chips.
7. To make the cheesecake filling, beat the cream cheese and sugar together until smooth.
8. Add the egg and mix until smooth.
9. Add the cocoa, vinegar and red color and mix until smooth.
10. Spread just over half of the cookie dough into an even layer in the bottom of the pan.
11. Spread cheesecake mixture evenly over cookie base.
12. Crumble the remaining cookie dough on top of the cheesecake, then sprinkle with remaining 1/4 cup of chocolate chips.
13. Bake for 25-28 minutes. Edges should be lightly browned, center may still be a bit jiggly but will firm as it cools.
14. Allow to cool completely before slicing. Store in covered container in refrigerator.

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Nutrition

• Serving Size: 1 Bar
• Calories: 458
• Sugar: 35.5 g
• Sodium: 277.8 mg
• Fat: 25.7 g
• Carbohydrates: 53.6 g
• Protein: 6.2 g
• Cholesterol: 80.6 mg

Enjoy!

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