Sunday, February 10, 2008

Chocolate Cream Cheese Sugar Cookie Bar

Finishing out my baking weekend was this little treat with a very long name. In a nutshell, it is a chocolate cheesecake on a sugar cookie base. A little while back I purchased several vintage cookbooks, and this particular recipe came out of one of those books. The book is called the Favorite Brand Name Cookbook. There are several good recipes that I can't wait to try. This one seemed good for Valentine's.
A few things to note: It was easy to make, just mix the crust in one bowl and the batter in another. The recipe calls for a 15 ounce package of sugar cookie mix. I could not find that size in my store so I used a 17.5 ounce and my best judgment on how much to put in the bottom of the pan. It did act like a cheesecake in that there were huge cracks around the edges, however when it cooled they magically disappeared. You must be patient however, do not cut it while it is hot. Wait until it cools to cut it and then chill it in the refrigerator. There is a very strong chocolate taste to the filling. You must enjoy chocolate cheesecake in order to like this dessert. Some really thought the sugar cookie crust complemented the cake well.

Chocolate Cream Cheese Sugar Cookie Bar
1 box (15 oz.) golden sugar cookie mix
1 pkg (8oz.) cream cheese, softened
1/4 cup butter or margarine, softened
1/4 cup Hershey's Cocoa
1/2 cup sugar
1 egg
1 teaspoon vanilla
Powdered Sugar (Optional)

Preheat oven to 350 degrees. Mix cookie dough according to package directions and spread in 9-inch square pan. In small mixer bowl, beat cream cheese and butter until light and fluffy. Stir together cocoa and sugar; add to butter mixture. Add egg and vanilla; beat until smooth. Spread cream cheese mixture over cookie batter.
Bake 40 minutes or until no imprint remains when touched lightly. Cool completely in pan on wire rack. Sprinkle powdered sugar over top, if desired. Cut into bars. Cover; refrigerate.
Makes 16 bars.

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