Get the Recipe:
Chocolate Chip Cookie Dough Cheesecake Bars
These Chocolate Chip Cookie Dough Cheesecake Bars are a decadent treat that's always a crowd-pleaser!
Ingredients
For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
- 2/3 cup (118 g) mini semisweet chocolate chips
For the cookie dough:
- 5 tablespoons (70 g) unsalted butter, softened
- 1/3 cup (67 g) firmly packed light brown sugar
- 3 tablespoons (37 g) granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1 cup (170 g) semisweet chocolate chips
For the filling:
- 10 ounces (283 g) cream cheese, at room temperature
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the chocolate topping:
- 1/3 cup (56 g) semisweet chocolate chips
- 1/2 tablespoon unsalted butter, if necessary
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Instructions
To make the crust:
- Preheat oven to 325°F (160°C). Butter a 9-inch square baking pan. Line the pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.
- Combine the graham cracker crumbs and butter until the crumbs are moistened. Stir in the chocolate chips.
- Press the crust mixture into the bottom of the pan and 1 inch up the sides. Bake for 6 minutes. Set the pan on a wire rack to cool.
To make the cookie dough:
- Using an electric mixer on medium speed, beat the butter, brown sugar, sugar, salt, and vanilla extract until smooth.
- Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in the chocolate chips. Set aside.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar just until smooth. Add the egg and vanilla extract, beating just until blended.
- Pour the batter into the partially baked crust. Drop the cookie dough by teaspoonfuls over the top of the filling.
- Bake 30 minutes, or until set. Transfer to wire rack.
To make the chocolate topping:
- Melt the chocolate chips in the microwave or in a double boiler. Add butter if necessary to make the chocolate smooth.
- Drizzle over the top of the bars. Cool the bars completely in the pan (about an hour). Then refrigerate for at least 4 hours.
- Using the edges of the parchment paper, remove the bars from the pan. Cut into bars and serve.
Notes
- Recipe slightly adapted from The Essential Chocolate Chip Cookbook.
- Store in an airtight container in the refrigerator up to 5 days.
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