Chocolate Chip Cookie Cheesecake Bars
User Reviews
5
Chocolate Chip Cookie Cheesecake Bars
Description
The Chocolate Chip Cookie Cheesecake Bars consist of three distinct components: a graham cracker crust made by mixing melted salted butter with crumbs and baking it briefly, a smooth cheesecake filling whipped from room temperature cream cheese, sugar, egg, and vanilla, and a chocolate chip cookie dough topping prepared with creamed butter and brown sugar, vanilla, flour, and mini chocolate chips for a gooey texture. The crust is pressed firmly into a parchment-lined pan and baked, followed by adding the cheesecake layer and finally the cookie dough. The dessert bakes until set, combining a firm base, creamy middle, and soft, chewy topping.
The combination of the slight crunch of the crust, the creamy cheesecake layer, and the soft chocolate chip cookie topping provides a pleasant mix of textures in each bite. The mini chocolate chips enhance the gooeyness of the cookie dough layer. This dessert can be cut into bars and served as an indulgent treat or shared at gatherings.
Using room temperature ingredients for the cheesecake filling helps achieve a smooth consistency, and gently mixing the batter prevents over-incorporation of air. Mini chocolate chips work better than standard size to yield a gooier cookie dough layer. The recipe recommends lining the pan with parchment paper extended over the edges to make removing the bars easier after baking.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 7 TB butter melted, salted
For Cheesecake Filling:
- 12 oz cream cheese room temp (indents when lightly pressed, but not melty at all)
- ⅓ cup sugar
- 1 egg room temp, extra large
- 1 TB vanilla extract pure
For Chocolate Chip Cookie Dough:
- 5 TB butter room temp (indents when lightly pressed, but not melty, salted
- ⅓ cup light brown sugar packed
- 1 TB vanilla extract pure
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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