In The Mood For....

.... Cookie Cheesecake Bars! Happy New Year everyone! It looks like my baking mojo is back, eh? I don't know how long this will last but while the momentum is on, I shall chug along and bake.

These cookie cheesecake bars are divine, simply divine. My only complaint is that in spite of reducing the sugar content quite drastically, I still found these cheesecake bars way too sweet. But that's just me.

These cookie cheesecake bars are different from the ones I baked previously because the base is made from scratch and not digestive biscuits.

I was a bit skeptical because I assumed that the cookie dough base might not cook because it is baked together with the cheesecake filling. There are recipes where you bake the base first before pouring in the filling.

My fears were unfounded because it baked perfectly. These cheesecake bars are a treat. Perfect to bring for gatherings where you can be sure they will be a hit (and you will be very popular).

My favorite way to eat is to bring these bars out from the fridge to come to room temperature. That takes about 30 minutes to an hour, the longer it sits, the more gooey it becomes. 

Or....eat these bars while they are still warm....heaven! I did not want to share these treats but I cannot eat all of these alone (I could have put them in the freezer and eaten them over a few sessions) since they are quite rich. So it is best to share.

Peanut Butter Cheesecake Bars

Recipe source : Adapted from Pinch of Yum

Ingredients :

For the cookie dough :

- 130g self-raising flour

- 110g butter, softened

- 110g creamy peanut butter

- 1/4 cup caster sugar

- 1/4 cup brown sugar

- 1 egg

- 1 cup of chocolate chips + extra for scattering

- 1/2 cup rolled oats

For the cheese filling :

- 250g cream cheese, at room temperature

- 1/4 cup caster sugar

- 1 egg

- 1 tsp vanilla extract

Method :

1. To make the cookie dough, cream butter, peanut butter and both sugars until light and fluffy.

2. Add egg and continue to beat until incorporated.

3. Fold in flour and once incorporated, fold in chocolate chips and rolled oats. Set aside.

4. To make the cheese filling, beat cream cheese and sugar until smooth.

5. Add egg and vanilla extract and beat until incorporated.

6. Take half of the cookie dough and press onto the bottom of a lined 8" pan.

7. Pour the cheese filling and spread all over the cookie dough.

8. Take the remaining cookie dough and form clumps and place these on top of the cheese filling until all the cookies dough is used up.

9. Bake in a preheated oven at 160C for 30 minutes or until cookie dough is dry to the touch and the cheesecake is firm.

10. Remove from oven and leave on cooling rack to cool. 

11. Either chill in the fridge or serve warm.

Note to self : Either use no-sugar added peanut butter or omit sugar totally from the cookie dough recipe.