Chocolate Chip Cookie Dough Cheesecake Bar
Published Dec 12, 2017
Updated Dec 09, 2024
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Chocolate Chip Cookie Dough Cheesecake Bar - BEST cheesecake bar EVER with chocolate chips, cookie dough and cheesecake, every bite is sinfully sweet!
A special occasion calls for a special, sinfully good dessert recipe, and a special season like the holidays call for that extra sinful, to-die-for dessert that you just want to indulge, and this chocolate chip cookie dough cheesecake bar fits the bill.
It’s the combination of two of the best desserts: cheesecake and chocolate chip cookie dough, the holy grail of cookie bar!
This is a scrumptious treat that everyone loves and the sweet ending that everyone wants to indulge in and not have to feel guilty because it’s the holidays!
The good thing about this killer dessert is that they are quite easy to bake.
I love the flavors: the buttery cookie dough, the rich cheesecake, and the ever so pleasing chocolate chips in every bite.
Chocolate Chip Cookie Dough Cheesecake Bar is rather similar to the very popular Brownie Butter Cake…basically you get the best of both worlds in one dessert recipe.
This season, indulge in your sweet tooth and make this for your family and friends.
You won’t regret it, I can assure you.
Frequently Asked Questions
This recipes is 378 calories per serving.
What To Serve With Chocolate Chip Cookie Dough Cheesecake Bar
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Chocolate Chip Cookie Dough Cheesecake Bar
Ingredients
FOR THE CRUST
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter , melted
CHOCOLATE CHIP COOKIE DOUGH
- 5 tablespoons unsalted butter , room temperature
- 1/3 cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup flour
- 1 cup chocolate chips
FOR THE CHEESECAKE FILLING
- 10 oz. (280g) cream cheese , room temperature
- 1/4 cup sugar
- 1 large egg , room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°F (162°C). Line an 8-inch (20 cm) square baking pan with parchment paper or foil, allowing a little overhang, and spray with nonstick cooking spray. Set aside.
- Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in the preheated oven for 6 minutes. Remove the pan and place it on a cooling rack. Do not turn your oven off.
- While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed until just incorporated. Then, mix in the chocolate chips. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed, just until incorporated. Pour the cheesecake batter into the prepared crust.
- Using your hands, form clumps of dough. Flatten the clumps in your palms to spread them out a bit. Distribute the cookie dough evenly over the top of the cheesecake batter, ensuring most of the cheesecake is covered. Use all of the dough.
- Bake for about 30 minutes, or until the top feels dry and firm (the cookie dough), and the entire pan looks set when gently shaken. Move the bars to a cooling rack and let them cool completely.
- Lift the bars out by the overhang, slice into your desired size, and store in the refrigerator. Serve cold or at room temperature.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This part is super confusing. I’m assuming you’re making the “clumps” out of the cookie dough, not the cheesecake, am I correct? You may want to edit this to make it clearer, especially for novice bakers.
“Pour the cheesecake batter into the prepared crust. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.”
Love it so good!
Hi, do you have the exact measurements instead of those in cups?
i think i will try at home today too ,,
thank you recipes
one of the best recipe I’ve tried.. Thnk you so much.. Can’t for your new recipe!
I’m glad I checked these comments as I was concerned about no egg and the cookie dough feeling dry in the middle of making this recipe. I did make the clumps and everything came out perfect. I lined the pan with no-stick foil and sprayed the foil with Baker’s Joy and it came out easily. This was very sweet, but delicious – thanks!
OMG this is so delicious!! malaysia is the one of the best place for delicious cookies :) Congratulation!!