Cookie Dough Cheesecake Bars
Raise your hand if you love cheesecake and chocolate chip cookies! Then these cookie dough cheesecake bars are a dream come true for you. With a buttery graham cracker crust, a layer of dreamy, creamy cheesecake, and chocolate chip cookie dough baked right into the top, you’ll totally flip over this dessert!
Servings 12 bars
Ingredients
For the crust:
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
For the cookie dough:
- 8 tablespoons unsalted butter softened
- ⅓ cup packed light brown sugar
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- 1 cup chocolate chips
For the cheesecake filling:
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325 F. Line (1) 9-inch square baking pan with parchment paper or foil, allowing a little overhang, and spray with nonstick cooking spray. Set aside.
- Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Do not turn your oven off.
- While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust.
- Use your hand to form the cookie dough into clumps, then flatten slightly with your palms. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.
- Bake for about 30 minutes, until the top feels dry and the cookie dough feels firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
- Lift the bars out by the overhang; slice into desired size serve cold or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 2 days.