Chocolate Chip Cookie Cheesecake Bars
User Reviews
5.0
21 reviews
Excellent
Chocolate Chip Cookie Cheesecake Bars
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These dessert bars are out-of-this-world-amazing. Something for everyone's craving in one pan. It's always a sure hit!
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Ingredients
For the Crust:
- 1 ½ cups Graham cracker crumbs
- 7 TB melted salted butter
For Cheesecake Filling:
- 12 oz cream cheese room temp (indents when lightly pressed, but not melty at all)
- ⅓ cup sugar
- 1 extra large egg room temp
- 1 TB pure vanilla extract
For Chocolate Chip Cookie Dough:
- 5 TB salted butter room temp (indents when lightly pressed, but not melty)
- ⅓ cup packed light brown sugar
- 1 TB pure vanilla extract
- ¾ cup all purpose flour
- 1 cup mini chocolate chips mini chips turn out more gooey
Instructions
- Preheat oven to 325F with rack on lower middle. Line 8x8 square baking pan with parchment paper, with enough hanging over handles to make a "sling." Oil the parchment paper.
- To Make Crust: Mix melted butter and cracker crumbs together until resembles wet sand. Press mixture firmly and evenly into bottom of pan. Bake for 7-8 minutes. Remove pan to rack, but keep oven on.
- To Make Cheesecake Filling: In bowl in stand mixer fitted with paddle attachment, cream together the cream cheese and sugar until light and fluffy and smooth. Mix in egg and vanilla on low until incorporated, taking care not to overmix. Pour cheesecake batter into prepared crust. Set aside.
- To Make Chocolate Chip Cookie Dough: In bowl on stand mixer with paddle attachment, beat butter, and brown sugar on medium-high until light and fluffy, about 3 minutes. Add vanilla and mix just until combined. Slowly mix in the flour on low speed just until combined, taking care not to over mix. Fold in chocolate chips. Drop clumps of slightly-flattened dough evenly on top of cheesecake batter. Continue until all cookie dough is evenly distributed across top of cheesecake.
- Bake 30-40 minutes, until top of dough feels mostly dry and entire pan looks mostly set if given a gentle shake. It will continue to set up as it chills. Move bars to cooking rack to cool completely. Chill several hours or overnight. Lift bars out by sling and cut. Keep cut bars in fridge until ready to serve. Leftover bars can be wrapped and stored in freezer.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
76mg
(25%)
Sodium
266mg
(11%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
787IU
(16%)
Vitamin C
0.1mg
(0%)
Calcium
65mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12bars
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 76mg | 25% |
| Sodium | 266mg | 11% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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