Wednesday, May 12, 2010

Cheesecake Squares with Chocolate Chip Crust

Let me start off by saying that these are a must bake. I have attempted cheesecake several other times and it has never turned out as good as these. I must warn you though, it's not like the oversized New York style Cheesecake in which a fork is a necessity. It is like the name says, a square; something you can make bite-sized and serve to a large group of people. I have made them for a baby shower so I will let you know how people respond to them in a couple of days! Hope you enjoy!

1  1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2/3 cup miniature semisweet chocolate chips

Preheat oven to 325°F. Butter a 9″-square baking pan. Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.

Combine graham cracker crumbs and butter until crumbs are moistened. Stir in chocolate chips. Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

10 or 11 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract

Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30-35 minutes, or until set. Transfer to wire rack. Let cool for at least an hour in the pan. Put pan in refrigerator for several hours or if you are in a hurry in the freezer for 5 to 10 minutes. Cut only once squares are chilled. 

Things I learned
1. Cheesecake looks really weird when you first bring it out of the oven, but once you let it cool and sit in the refrigerator for awhile it will look like normal cheesecake.
2. If you are making them for a gathering, take ALL of them or else you will end up eating them. 


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