These delicious chocolate chip cheesecake bars make for a very addicting treat.
Chocolate Chip Cookie Dough Cheesecake Bars
These chocolate chip cheesecake bars are an all-around pleaser–everyone will love them! Take an awesomechocolate chip cookie bar recipe, thensandwicha decadent ribbon of cheesecake in there. Yum and yum!
You will be quite the popular one if you bring these treats to an event or gathering! That is one of the beauties of cookie bars – they are easy to make and easy to take too. Looking at these pictures is making me want to make them again very soon…
Before We Start
Before you make your chocolate chip cheesecake bars, it’s helpful to know that you should be making them several hours before you want to serve them. They need a few hours to cool and a few hours to chill.
Oncethey are baked and cooled to room temperature, they can be stored in the refrigerator for up to two days.
Ingredients
Chocolate chip cookie bar and cheesecake – such a wonderful combination! The ingredients are simple, so you might even have everything you need to make this dessert right now. Whip itup and invite family or friends over to chow down!
Preparing the Chocolate Chip Cheesecake Bars for Baking
Half of the cookie dough is pressed into the bottom of the 9×13 pan, then comes the cheesecake filling layer. In the palm of your hand, flatten small portions of the remaining cookie dough and place each disc on top of the cheesecake filling.
Note:It is okay if there are little holes where the cheesecake peeks through. The top doesn’t need to be completely covered, just mostly covered.
Baking Tip
It is handy to usea foil sling in the pan for cookie bars because it is so easy to just lift it out and cutaway. To make the cutting process really easy I used my rocker pizza cutter.
Enjoy Your Chocolate Chip Cheesecake Bars!
It’s pretty difficult not too… they taste so good! If you don’t like them though you’re welcome to send them my way, haha!Let us know your thoughts on this recipe in the comments.
By the way, this is sort of unrelated but if you’re in need of a new whisk, Ialwaysrecommend this one:
My OXO Whisk has been going strong for years now.Love it!
More Cookie Bar Recipes:
- Easy S’mores Cookie Bars Recipe
- Sugar Cookie Bar Recipe
- Magic Cookie Bars
- Fudgy Chocolate Chip Cookie Bars Recipe
Would you like to see more of our recipes? Subscribeto ourweekly recipe email.
Chocolate Chip Cheesecake Bars Recipe
These delicious chocolate chip cheesecake bars make for a very addicting treat.
5 / 5 ( 1 Review )
Print Rate
Prep Time: 10 minutes minutes
Cook Time: 5 hours hours
Total Time: 5 hours hours 10 minutes minutes
Serves: 24
Adjust Servings: 24
Ingredients
Chocolate Chip Cookie Layer:
- 12 tablespoons unsalted butter melted and slightly cooled
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla
- 2 ⅛ cups all-purpose flour 1/8 c = 2 Tbsp
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ - 2 cups chocolate chips
Cheesecake Filling:
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 large egg
- ½ teaspoon vanilla
Instructions
Preheat the oven to 350°F/175°C. Line a 9x13 pan with foil and lightly coat the foil with nonstick cooking spray. Set aside.
For the cookie layer: Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Fold in the flour, salt and baking soda with a rubber spatula; do not over mix. Fold in the chocolate chips until just combined. Use lightly moistened hands to press half of the dough into a thin even layer in the prepared pan, filling in any holes with a bit of cookie dough from the bowl.
For the cheesecake filling: Mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.
With the remaining cookie dough, flatten tablespoon-sized amounts of cookie dough with your hands into flat discs, about 1/8- to 1/4-inch thick. Place each disc of dough over the top of the cheesecake layer, pressing very lightly to adhere. (It is fine if not every spot is covered with dough, just make sure it is mostly covered.)
Bake the bars for 35-40 minutes until very lightly browned on the edges. Let cool completely on a wire rack.
Refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.
Nutrition
Calories: 278kcal | Carbohydrates: 36g | Protein: 2g | Fat: 14g | Sodium: 117mg | Fiber: 1g | Sugar: 26g
Recipe Source: MelsKitchenCafe
