Cookie Dough Cheesecake Bars
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
30 mins
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Additional Time
1 hr 30 mins
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Total Time
2 hrs 20 mins
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Servings
12 bars
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Course
Dessert
Cookie Dough Cheesecake Bars
Description
These Cookie Dough Cheesecake Bars start with a crisp graham cracker crust made from crushed crumbs blended with melted butter and baked briefly to set. The cookie dough is prepared by creaming butter and sugars, then folding in flour and chocolate chips to maintain a tender texture without baking it alone. The cheesecake filling is a simple mixture of cream cheese, sugar, egg, and vanilla, whipped smooth for a creamy consistency.
The assembly involves layering the crust, topping it with portions of the cookie dough, then adding the cheesecake filling before continuing the baking process to allow the cheesecake to set properly. This multi-layer structure creates a firm bar that balances the sweet dough and smooth, tangy cheesecake.
Once cooled, the bars can be sliced into portions for serving. Their richness pairs well with a simple beverage, like coffee or milk, making these bars a good choice for dessert or a special snack.
Store the bars in an airtight container refrigerated for up to 2 days to maintain freshness and texture.
Ingredients
For the crust:
- 1 ¼ cups graham cracker crumbs
- 5 tablespoons butter melted, unsalted
For the cookie dough:
- 8 tablespoons butter softened, unsalted
- ⅓ cup light brown sugar packed
- 3 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract pure
- ¾ cup all-purpose flour
- 1 cup chocolate chips
For the cheesecake filling:
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 egg room temperature, large
- 1 teaspoon vanilla extract pure
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
- Press the graham cracker crust firmly to ensure it holds together as the base.
- Use room temperature ingredients for the cheesecake filling to ensure smooth blending.
- Do not overbake the bars; the cheesecake should be set but still slightly jiggly in the center when removed from oven.
- Refrigerate once cooled to help the bars firm up before slicing.
User Reviews
Overall Rating
4.5
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