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Cookie Dough Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 57 reviews
  • Author: Lisa
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 6 hours 15 minutes
  • Yield: 15 to 18 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Cookie Dough Cheesecake Bars combine the nostalgic flavors of chocolate chip cookie dough and creamy cheesecake in one decadent dessert. Featuring a buttery cookie crust, a smooth and tangy cheesecake filling, and crumbly cookie dough topping drizzled with melted chocolate, these bars are perfect for any occasion and sure to impress with their rich texture and balanced sweetness.

Ingredients

Scale

Cookie Dough Base

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
  • 1 1/2 cups (180 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (110 g) packed dark brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 8 oz semisweet chocolate chips

Cheesecake Filling

  • 2 (8-oz) packages cream cheese, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup sour cream
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 oz semisweet chocolate chips

Instructions

  1. Prepare Pan and Oven: Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Generously grease a 13″ x 9″ pan with butter and line it with parchment paper, leaving a 2-inch overhang on both long sides. Grease the parchment with butter to prevent sticking.
  2. Mix Dry Ingredients for Dough: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined.
  3. Make Cookie Dough Base: Using a handheld mixer on medium-high speed, beat the softened butter, dark brown sugar, and granulated sugar in a large bowl until light and fluffy. Add the egg and vanilla extract and continue beating until incorporated. Gradually add the dry ingredients and mix on medium-low speed just until combined. Fold in the 8 oz of semisweet chocolate chips gently to avoid overmixing.
  4. Press Dough and Refrigerate: Press about two-thirds of the cookie dough evenly into the bottom of the prepared pan to form the crust. Refrigerate the remaining dough until ready to use for topping.
  5. Bake Cookie Crust: Bake the crust in the preheated oven for 12 to 15 minutes until it’s puffed and pale golden but still slightly undercooked in the center.
  6. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese, granulated sugar, flour, and sour cream on medium-high speed until smooth and creamy. Add the eggs, vanilla extract, and kosher salt, beating until fully combined and smooth.
  7. Assemble Cheesecake Layer: Pour the cheesecake filling evenly over the baked cookie crust and smooth the top with a spatula.
  8. Bake Cheesecake Layer: Bake until the top no longer looks wet and just begins to set but is still very jiggly all over, about 20 to 25 minutes.
  9. Add Cookie Dough Topping and Continue Baking: Crumble the reserved cookie dough into pea-sized pieces and sprinkle them evenly over the cheesecake filling. Return to the oven and bake until the topping is pale golden and the cheesecake filling is fully set, about 15 to 20 minutes more. Then remove and let cool.
  10. Chill Bars: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set.
  11. Melt Chocolate Drizzle: In a small heatproof bowl set over a saucepan of barely simmering water (making sure the bowl does not touch the water), melt the remaining 2 oz of semisweet chocolate chips, stirring occasionally until smooth, about 3 minutes.
  12. Finish and Slice: Use the parchment overhang to lift the bars out of the pan onto a clean work surface. Drizzle the melted chocolate over the top. Refrigerate for about 15 minutes to let the chocolate set. Using a serrated knife, slice the dessert into bars and serve.

Notes

  • Make sure not to overmix the cheesecake filling to avoid cracks during baking.
  • Pressing the cookie dough firmly into the pan helps create a sturdy crust base.
  • Cooling and chilling the bars completely is essential for clean slicing and best texture.
  • Store leftover bars covered in the refrigerator for up to 4 days.
  • For easier slicing, warm your knife slightly by running it under hot water and dry it before cutting.

Nutrition

  • Serving Size: 1 bar (approx. 1/16 of recipe)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Find it online: https://yumyy.com/cookie-dough-cheesecake-bars-recipe/