Chocolate Cream Bars
A finalist of the 2002/2003 Better Homes and Garden’s & Nestlé Toll House “Share the Very Best Recipe” contest is Laura Chandlee of Dubuque, IA. A triple treat of chocolate chip cookies topped with melted chocolate and a delicious cream cheese filling.
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
- 2 packages (16.5 ounces each) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, melted per package directions
Preheat oven to 350º F. Grease 13 x 9-inch baking pan.
Press one package of cookie dough on bottom of prepared baking pan.
Beat cream cheese in large mixer bowl on high speed for 30 seconds. Beat in sugar, eggs and vanilla extract until smooth. Spread filling over cookie dough base. Cut second package of cookie dough into 15 equal cookie slices. Place slices on top of filling.
Bake for 55 minutes or until golden brown. Cool completely in pan on wire rack. Refrigerate for at least 2 hours.
Let cheesecake stand at room temperature for 20 minutes before serving. Place each serving on a plate. Drizzle each serving with melted morsels.