Chocolate Chip Cream Cheese Squares Recipes

Steps:

• Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. , In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Preheat the oven to 325 degrees F.
• For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.
• Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse.
• For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined.
• Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost covered¿this will become a crust when baked
• Bake until set and starting to turn golden brown on top, 45 minutes¿if it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
• Bake in the preheated oven until set in the middle, 35 to 40 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with non-stick cooking spray (I use butter flavored) and set aside.
• Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry ingredients and mix well. Add chocolate chips and mix.
• Bake 15-18 minutes or until edges are slightly browned. Enjoy!

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Steps:

• Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes., For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping., Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.

Steps:

• Mix all filling ingredients till smooth.
• Preheat oven to 350 degrees.
• In a 9 x 13 pan take one or half of the log and push into pan until bottom is covered.
• Add the filling spreading evenly over cookie dough.
• Then with a little bit of flour take small 1 in pieces and flatten dough in hands and place on top of filling.
• You dont have to cover the whole top leaving spaces to make marble effect.
• Put in oven and bake for 30-35 minutes or until knife comes out clean.
• Cool before cutting or eating.
• Refrigerate and keep unused portions covered in fridge to prevent spoilage.

Steps:

• Preheat oven to 325*F.
• Lightly grease a 9x13 pan.
• With one package of cookie dough tear apart and sprinkle over the entire bottom of the pan. Spaces between cookie dough is ok and preferred. Lightly pat down. **To help from cookie dough sticking to fingers wet hands before handling.
• With Cream Cheese, Sugar, Vanilla and Eggs, lightly mix in mixer until creamy. Little chunks of cream cheese is ok. Pour mixture over cookie dough in pan. Spread out to fill all nooks and crankies with spatula.
• With remaining cookie dough tear apart and sprinkle over cream cheese mixture. As before spaces between cookie dough ok. Lightly pat down.
• Place in oven for 30-35 minutes until even light browning on top or tooth pick comes out clean in middle.
• Cut up into 15 large bars or 24 smaller ones. Eat and enjoy!

Steps:

• In a small mixing bowl, combine cream cheese, 3 eggs, sugar and vanilla. Mix well and then press into a greased 9x13 baking pan (using a piece of wax paper over the mixture will allow for easier spreading).
• In a large mixing bowl combine cake mix, 1 egg, margarine. Pour mixture from bowl over mix in pan.
• Bake at 300F for 45-55 minutes. Cool.
• Cut into squares to serve.

Steps:

• Slice rolls into 1/8 inch circles.
• Grease a 9 x 13 inch pan.
• Using half the cookie dough, press into pan to form a bottom crust.
• Beat together the cream cheese, sugar, eggs and vanilla.
• Pour over crust.
• Top with remaining cookie dough.
• Bake at 350 degrees for 25 minutes or till golden.

Steps:

• Preheat oven to 350°F
• Grease a 13 x 9-inch baking pan.
• Beat butter and brown sugar in large mixer bowl until creamy.
• Gradually beat in flour, oats and orange peel until crumbly.
• Stir in morsels and cranberries; reserve 2 cups mixture.
• Press remaining mixture onto bottom of prepared baking pan.
• Bake for 15 minutes.
• Beat cream cheese in small mixer bowl until smooth.
• Gradually beat in sweetened condensed milk.
• Pour over hot crust; sprinkle with reserved flour mixture.
• Bake for additional 25 to 30 minutes or until center is set.
• Cool in pan on wire rack.
• Cut into bars.

Steps:

• Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.