Description
Chocolate Chip Cookie Dough Cheesecake Bars combine a buttery cookie base, creamy cheesecake, and sweet dough topping for the ultimate treat!
Ingredients
Scale
For the Graham Cracker Crust:
- 2¼ cups graham cracker crumbs (about 16 graham cracker sheets)
- 9 tablespoons unsalted butter, melted
- ⅓ cup granulated sugar
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Cookie Dough Topping:
- 11 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 large egg
- ¼ teaspoon salt
- 1¼ cups chocolate chips
Instructions
Prepare the Graham Cracker Crust:
- Preheat oven to 325°F (163°C).
- Line a 9×13-inch baking pan with foil, allowing overhang for easy removal. Lightly spray with nonstick cooking spray.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until moistened.
- Press evenly into the bottom of the prepared pan.
- Bake for 8 minutes until lightly golden. Let cool slightly.
Prepare the Cheesecake Layer:
- In a large bowl, beat softened cream cheese until smooth.
- Add sugar and mix until combined.
- Blend in sour cream, egg, lemon juice, and vanilla extract until smooth.
- Pour over the cooled graham cracker crust and spread evenly.
Prepare the Cookie Dough Topping:
- In another bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
- Add vanilla extract and egg; mix until combined.
- Gradually add flour and salt, mixing until just combined.
- Fold in chocolate chips.
- Drop spoonfuls of cookie dough over the cheesecake layer, spreading gently.
Bake:
- Bake for 50-60 minutes, or until the cookie layer is set and golden.
- Let cool completely in the pan, then refrigerate for at least 2 hours before slicing.
Serve:
- Lift bars from the pan using the foil overhang.
- Cut into squares and serve chilled or at room temperature.
Notes
- For a softer texture, let the bars sit at room temperature for 10 minutes before serving.
- Swap semi-sweet chocolate chips for dark or white chocolate for variety.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American