Chocolate Cheesecake Bars (with a cookie crust)

The bar…
The inspiration…
This is where the inspiration began.  My friend Sarah called me one day and asked me if I’d tried the new Pumpkin Spice Cookie Mix.  I hadn’t.  So, the next day, Sarah made me some pumpkin spice cookies with cream cheese frosting so I could sample.  Love.  I was in love.  I went to Walmart that day and bought 3 packages.  But then I came home and couldn’t figure out exactly how to use them.  I knew I could make cookies…but I could get more creative then that…so I started thinking cheesecake bars…then I thought chocolate cheesecake bars…then I thought…with icing on top…then I was happy.  If you can’t find the Pumpkin Spice variety of sugar cookie mix, then please feel free to substitute with the Sugar Cookie variety (or you just might prefer that)…either way, these were super yummy, very rich and a cinch to make.  Thank you Sarah!
Shopping List
1 pouch Betty Crocker Pumpkin Spice Cookie mix (or sugar cookie)
1/3 cup butter, melted plus an additional 2 tablespoons, softened
2 tablespoons flour
4 eggs, divided
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Eagle Brand Milk
1 1/2 cups semi-sweet chocolate chips, divided
1 teaspoon vanilla
2 tablespoons milk
2 cups powdered sugar
Preheat oven to 350 degrees
Grease a 9×13 inch pan.  In a small bowl, combine cookie mix, 1/3 cup melted butter, flour and one egg.  Pat evenly into pan to form a crust.  Bake 16-18 minutes or until golden brown.  Let cool 15 minutes.
In a small bowl, melt 2/3 cup of chocolate chips in microwave (stirring every 30 seconds).  Let cool 5 minutes.
Meanwhile, in a separate bowl, beat cream cheese until fluffy.  Add in Eagle Brand, melted chocolate, vanilla and remaining 3 eggs and beat until smooth.  Pour over crust.  Bake 40-50 minutes or until set.  Let rest 30 minutes.
While cheesecake is cooling, prepare “icing” to pour over cheesecake: Melt remaining 2/3 cup chocolate chips and 2 tablespoons butter in microwave (stirring every 30 seconds).  Add in milk and powdered sugar, beat with electric mixer until smooth.  Pour over cheesecake and refrigerate at least 2 hours before serving.
Cookie crust, check.  Cheesecake, check.  Icing, check.  Delicious, check.
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