Chocolate Chip Cookie Cheesecake Bars Recipe
Indulge in these luscious Chocolate Chip Cookie Cheesecake Bars featuring a rich, gooey cheesecake layer sandwiched between chunks of buttery chocolate chip cookie dough. Perfectly baked to golden perfection, these bars combine the best of both worlds: creamy cheesecake and classic chocolate chip cookies, making a delightful dessert for any occasion.
- Prep Time: 30-45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes - 1 hour 30 minutes (excluding 1-3 hours chilling time)
- Yield: 24 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Layer
- 3 cups all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 sticks unsalted butter, room temperature
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
For the Cheesecake Layer
- 16 ounces cream cheese (2×250 gram blocks), room temperature and softened
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
For Assembling
- ½ cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 13×9 inch baking pan with parchment paper, leaving overhanging edges to easily lift the bars out later.
- Mix Dry Ingredients for Cookie Layer: In a medium bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder until evenly combined.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a hand mixer, beat the unsalted butter, brown sugar, granulated sugar, and vanilla extract together until light and fluffy, approximately 3 minutes.
- Add Eggs to Cookie Dough: Add the eggs one at a time to the butter and sugar mixture, beating thoroughly after each addition to ensure full incorporation.
- Combine Dry Ingredients: Gradually beat in the flour mixture into the wet ingredients until just combined, stopping occasionally to scrape down the sides of the bowl. It’s okay if a few traces of flour remain; avoid over-mixing.
- Fold in Chocolate Chips: Switch to a spatula and gently fold in 2 cups of semisweet chocolate chips evenly through the cookie dough.
- Chill Cookie Dough: Place the cookie dough in the refrigerator to chill while you prepare the cheesecake layer.
- Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2 to 3 minutes. Add the eggs one at a time, beating until fully combined after each addition. Then beat in the vanilla extract and salt until smooth. Set aside.
- Assemble Bars: Gently press approximately two-thirds of the chilled cookie dough into the bottom of the prepared baking pan, spreading it out evenly. Spoon or pour the cheesecake mixture over the cookie dough base, spreading it evenly with the back of a spoon or an offset spatula.
- Add Remaining Cookie Dough and Toppings: Use a teaspoon to dollop the remaining cookie dough evenly over the cheesecake layer. It will be patchy and not fully cover the top. Sprinkle the remaining ½ cup of semisweet chocolate chips evenly over the top.
- Bake: Transfer the pan to the preheated oven and bake for 40 to 50 minutes, or until the edges and tops are lightly golden brown and the cheesecake is set.
- Cooling and Setting: Remove the bars from the oven and allow them to cool on a cooling rack to room temperature. Bars will be soft and sliceable at this point but will hold shape. For firmer slices, refrigerate the bars for 1 to 3 hours or wrap and store overnight in the refrigerator before slicing.
Notes
- The cookie dough may feel slightly sticky when pressing it into the baking pan. Lightly spraying your fingers or spatula with baking spray will make handling easier.
- This recipe can be halved and baked in an 8×8 inch pan; baking time will decrease slightly. Begin checking for doneness around 35 minutes.
- Using a metal baking pan is recommended for even baking and proper browning. Ceramic pans may require longer baking times and result in less even baking.
