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Chocolate Chip Cookie Cheesecake Bars Recipe
Chocolate Chip Cookie Cheesecake Bars Recipe
- Recipe Submitted by maryjosh on 03/29/2019
Ingredients List
- Chocolate Chip Cookie Layer:
- 1¾ cups (250 g/8.8 oz) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ sticks (170 g/6 oz) unsalted butter, melted and slightly cooled
- 1½ cups (300 g/10.5 oz) light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups (250 g/9 oz) chocolate chips (I love using a combination of white and dark)
- Cheesecake Layer:
- 8 oz/227 g full fat cream cheese, at room temperature
- ¼ cup (50 g/1.7 oz) granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
Directions
Preheat oven to 350F/180C. Line a 9×13-inch pan with parchment paper, leaving enough overhang on the sides to lift the bars out of the pan after baking.
To make the cookie layer: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, whisk together melted butter and brown sugar until well combined. Whisk in the egg and vanilla extract. Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in chocolate chips. Set aside ½ of the dough and press the rest in a thin, even layer in the prepared pan.
To make the cheesecake: Using a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth. Add granulated sugar and beat just until smooth. Scrape down the sides and bottom of the bowl as needed. On low speed, beat in egg and vanilla extract until combined. Pour batter into pan, on top of the cookie dough.
Take the reserved cookie dough and drop several spoonfuls on top of the cheesecake batter. It’s ok if it doesn’t cover the cheesecake fully.
Bake for 25-35 minutes, until the top layer of cookie dough is golden brown and slightly firm to the touch. Allow to cool completely, then refrigerate for at least 4 hours before cutting into squares.
Store bars in the fridge in an airtight container for up to 4 days, or freeze for up to 2 months. To thaw, leave overnight in the fridge.
To make the cookie layer: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
In a large bowl, whisk together melted butter and brown sugar until well combined. Whisk in the egg and vanilla extract. Add flour mixture and fold, using a rubber spatula or wooden spoon, just until combined. Do not over mix. Fold in chocolate chips. Set aside ½ of the dough and press the rest in a thin, even layer in the prepared pan.
To make the cheesecake: Using a mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth. Add granulated sugar and beat just until smooth. Scrape down the sides and bottom of the bowl as needed. On low speed, beat in egg and vanilla extract until combined. Pour batter into pan, on top of the cookie dough.
Take the reserved cookie dough and drop several spoonfuls on top of the cheesecake batter. It’s ok if it doesn’t cover the cheesecake fully.
Bake for 25-35 minutes, until the top layer of cookie dough is golden brown and slightly firm to the touch. Allow to cool completely, then refrigerate for at least 4 hours before cutting into squares.
Store bars in the fridge in an airtight container for up to 4 days, or freeze for up to 2 months. To thaw, leave overnight in the fridge.
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