Prep 15 mins
Cook 40 mins
How could this NOT taste good? Two of my favorite ingredients of all time: chocolate and cheesecake.
- Preheat oven to 350; grease a 13x9 pan; set aside.
- In a mixing bowl, combine shortening and sugars; add egg and vanilla.
- Combine dry ingredients (not chips or pecans), add to creamed mixture; fold in chips and nuts.
- Set aside one-third of dough (topping); press remaining dough into pan; bake for 8 minutes.
- Meanwhile, beat cream cheese and sugar until smooth; add eggs and vanilla until creamy; spoon over crust.
- Drop teaspoons of reserved dough over filling (nicely spaced, please).
- Bake for 35-40 minutes (lightly golden brown).
- Cool on wire rack.
- Cover and store in fridge.
My mother made these for the county fair and shared the left-overs with us. They didn't last long and almost caused a riot among the grandkids as to who got the last one.
I used 1/2 cup of shortening & next time could use even less - also added a handful of quick oats (and you couldn't even tell they were there) - otherwise, followed this recipe pretty closely & it came out wonderfully! I just crumbled up the remaining cookie dough on top rather than dropping it in spoonfulls & it looked & tasted great! Will definitely make again. Thank you!
While I thought these looked great after baking, I was a bit disappointed with the flavor of them. Don't know if it was the shortening (although I used butter-flavored Crisco) or the need for a little more pronounced flavor by way of vanilla or salt or both, but I think they're missing something. I subbed about 3/4 cup of toffee bits for the nuts in the recipe because I shared them with some non-nut-lovers. They were good, but not great.