These Cookie Dough Cheesecake Bars layer everything you love about chocolate chip cookies right into a rich, creamy cheesecake, and every bite gives you a little bit of both worlds in one irresistible square.
These bars travel well and slice into neat squares, which makes them perfect for potlucks, bake sales, or just keeping in the fridge for whenever a craving strikes. The recipe uses ingredients you probably already have in your pantry, so there is no special shopping trip required. And because they need time to chill and set, you can make them a day ahead, which takes all the stress out of entertaining.
Helpful Tips
- Room temperature cream cheese is non-negotiable: Cold cream cheese will leave you with lumpy cheesecake batter no matter how long you beat it, so set it out well ahead of time or give it a few seconds in the microwave to soften.
- Don’t overbake the crust: Pull it from the oven when it still looks slightly underdone, since it will continue to firm up as the bars finish baking and cooling.
- Chill the bars fully before slicing: These need at least four hours in the fridge to set properly, so resist the urge to cut into them early or you will end up with a gooey mess instead of clean, sliceable bars.
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Cookie Dough Cheesecake Bars
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 8 ounces semisweet chocolate chips
For the cheesecake:
- 16 ounces cream cheese room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 1/8 cup heavy cream
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat to 350°F (175°C),grease a 13″ x 9″ pan with butter and line with parchment, leaving an overhang on both long sides. Grease parchment with butter.
- In a medium bowl whisk the flour, salt, and baking soda.
- In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and sugar until light and fluffy. Beat in egg and vanilla. Add the dry ingredients and beat just until combined. Fold in the chocolate chips.
- Press two-thirds of the dough into the bottom of the prepared pan. Refrigerate remaining dough until ready to use.
- Bake the crust until puffed and golden, 12 to 15 minutes. It will look a little bit undercooked.
- In the bowl of a stand mixer, beat the cream cheese on high until smooth, 1 minute. Add sugar and beat for 1 more minute, until fluffy.
- Add the sour cream, heavy cream, and vanilla. Beat on medium, 1-2 minutes, until smooth.
- Add eggs one at a time and beat on low until just combined.
- When the crust is done, pour the cheesecake batter over the top and spread evenly.
- In a medium bowl, sift together the flour and salt. Set aside.
- In the mixer (using the same bowl), beat the butter, sugar, and brown sugar together on high until light and fluffy, 2 minutes.
- Add in vanilla extract and egg. Mix well until combined.
- Slowly add in the dry ingredients and mix on low until combined. Remove the bowl from the mixer and stir in chocolate chips.
- Bake until the top no longer looks wet and just begins to set, but is still very jiggly all over, 20 to 25 minutes.
- Crumble reserved dough into pea-sized pieces and sprinkle over cheesecake filling. Continue to bake until filling is set and the topping is pale golden, 15 to 20 minutes more. Let cool.
- Cover with plastic wrap and refrigerate until set, at least 4 hours and up to overnight.
- In a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), heat chips, stirring occasionally, until melted and smooth, about 3 minutes.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.