CHOCOLATE CHIP COOKIE CHEESECAKE RECIPE RECIPES

Steps:

• Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
• In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
• Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Steps:

• Preheat oven to 375° and line two large baking sheets with parchment paper. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.