Chocolate Chip Cookie Dough Cheesecake Bar
Published Dec 12, 2017
Updated Sep 10, 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
For a delightful afternoon tea, I recommend the following recipes:
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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 packed light brown sugar
- 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 (20cm) 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 preheated oven for 6 minutes. Remove pan to 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 butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. 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 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.
- Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.
- Lift the bars out by the overhang; slice into 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.
cheese cake cheese cake…,,, wait me..
I love cheese cake,, so delicious..hmm yummy…
thanks admin, I’m from indonesia, I know thats cheese cake withe chococips very delicious…
and I allways eat cheese cake withe a milk…hmmmm great shared admin :) Thanks..
I just made this, and I agree that an egg is missing from the cookie dough part. You won’t be able to “flatten the clumps of dough in your palms” without it, because it is too dry and crumbly. Adding an egg makes it perfect and delicious!
I made this but I think an egg is missing from the cookie dough part
Greatt this post make me very hungry
matched with the rainy season in Indonesia
I do NOT recommend using tinfoil. Graham cracker stuck to tinfoil. Cookie doughbis clumpy, since no egg is used. Once refrigerated cheescake and cookie dough stayed togwther. Graham crackwr still did not. Tastes good, however presentation is rather sloppy.
I made this last night. It was great. But the only problem I had was the crush fell apart so it was very crumbly. Everything else stayed together. Any one has any ideas what I could do. I know I measured correctly. I was thinking of adding sugar. Any suggestions?
i had same experience before… you have to press it properly until it firm than only bake the crust..i use digestive biscuits.. i did some experiment by adding 1/4 cup brown sugar and it turn great.. but you have to bake it within 10 minutes or less.. last but not lest dont forget to refrigerate overnite before serve..
one of the best recipe I’ve tried…
:) Thanks!
I am making these right now but doubled the recipe and placed in a 13×9 pan. Do you think I should bake longer?
I would like to do a review on this recipe, I was wondering if I could bake with a premade cookie dough such as the Philsbury doughboy dough?
These brownies looked delish. I made them for my family and followed the recipe to a tea but they fell apart as I served them. Not sure what happend. Great flavor don’t know why they didn’t turn out quite right though.