Caramel Swirl Cheesecake Cookie Dough Crusted Bars

An easy, completely adaptable recipe that you could make with any type of cookie dough for the crust and any type of sauce for the swirls! It's completely up to you! But I guarantee you it'll come out amazingly delicious every single time!

So go ahead! Combine you're two favorite flavors and give this recipe a go!

Keep reading for the recipe! ^-^

***Adapted from: Crunchy Creamy Sweet***

Ingredients

For the Cookie Dough Crust
(or your favorite store brought cookie dough) 

1 cup butter, softened 

2 cups all-purpose flour 

1 teaspoon vanilla extract 

1 cup packed brown sugar 

Pinch of salt 

1 cup semisweet chocolate chips

For the Cream Cheese Topping

1 8oz. pkg cream cheese, softened 

1 large egg, room temperature 

1/3 c granulated sugar 

1 tsp vanilla extract 

3 Tbsp caramel sauce (homemade recipe below or store brought, or any other melted nut butter/sauce you prefer)

For the Caramel Sauce
1 can sweetened condensed milk

Directions

For the Cookie Dough Crust

1. Line a square 8" baking pan with aluminum foil or parchment paper & spray lightly with cooking spray.
2. Preheat oven to 350 degrees F 
3. In a large bowl, beat together the butter, vanilla and sugar until light and fluffy. 
4. Mix salt and flour into the butter mixture. 
5. Fold in the chocolate chips and nuts. Mix until well blended. 
6. Press batter into a 8x8 pan

For the Cream Cheese Topping

1. In a mixing bowl, mix cream cheese with an electric mixer for 20 seconds.
2. Add sugar and mix well. 
3. Add egg and vanilla and mix until smooth. 
4. Pour over cookie dough layer. 

For the Caramel Sauce 

1. Empty the contents of a can of sweetened condensed milk into a saucepan. 
2. Stir constantly for 10 to 12 minutes over medium heat. (Do not let it scorch.) 
3. The milk will begin to deepen in color and thicken. 
4. Remove from heat when the caramel will thickly adhere to the back of your mixing spoon.
   (The longer you cook it, the harder it will become when it cools until it is difficult to work with. To thin it, add a small splash of milk and mix well.)
5. Swirl the caramel sauce over the cheesecake layer. 
6. Bake for 28 to 30 minutes. It should still be a little wiggly in the center. 
7. Cool completely. Chill in the refrigerator for 2 hours or overnight. 
8. Cut into squares and serve