Description
These Chocolate Chip Cookie Dough Cheesecake Bars combine the chewy delight of chocolate chip cookies with the creamy perfection of cheesecake. Each bite offers an explosion of textures and flavors, making them perfect for sharing or indulging yourself.
Ingredients
Scale
- For the Irresistible Cookie Dough Layer:
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsalted Butter, softened to room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 large Egg, at room temperature
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Chocolate Chips (mix of semi-sweet and milk chocolate)
- For the Creamy Cheesecake Filling:
- 16 oz Full-Fat Cream Cheese, softened to room temperature
- 1/2 cup Granulated Sugar
- 2 large Eggs, at room temperature
- 1 tsp Vanilla Extract
- 1/2 cup Sour Cream, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the room temperature egg and pure vanilla extract until just combined. Scrape down the sides of the bowl.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in your chosen chocolate chips until evenly distributed throughout the dough.
- Divide the cookie dough in half. Press one half of the cookie dough evenly into the bottom of your prepared pan.
- Bake the cookie dough crust for about 10-12 minutes, or until lightly golden around the edges. Remove from the oven and set aside while you prepare the cheesecake filling. Reduce the oven temperature to 325°F (160°C).
- In a large clean mixing bowl, beat the softened full-fat cream cheese on medium speed until completely smooth and creamy.
- Gradually add the granulated sugar to the cream cheese, beating until well combined and smooth. Mix in the pure vanilla extract until fully incorporated.
- Beat in the room temperature eggs one at a time, mixing on low speed only until each egg is just combined. Gently stir in the room temperature sour cream until just combined.
- Pour the cheesecake filling evenly over the pre-baked cookie dough crust. Crumble the remaining half of the cookie dough evenly over the top of the cheesecake filling.
- Bake for 45-55 minutes, or until the edges of the cheesecake are set, but the center still has a slight wobble.
- Remove the pan from the oven and let the bars cool completely on a wire rack at room temperature. Once fully cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or ideally overnight.
- Once thoroughly chilled, use the parchment paper overhang to lift the entire block of bars out of the pan. Cut into squares or rectangles using a sharp knife.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Ensure all ingredients are at room temperature for the best texture. Don't overmix the cheesecake once the eggs are added to prevent cracks. Use parchment paper for easy lifting and slicing.