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Chocolate Chip Cookie Dough Cheesecake Bar

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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!

Chocolate Chip Cookie Dough Cheesecake Bar - BEST cheesecake bar EVER with chocolate chips, cookie dough and cheesecake, every bite is sinfully sweet | rasamalaysia.com

Easy and quick Chocolate Chip Cookie Dough Cheesecake Bar cut and stacked on a wooden chopping board.

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!

Easy homemade Chocolate Chip Cookie Bar made with chocolate chips, cookie dough and cheesecake.

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.

Chocolate Chip Cookie Dough Cheesecake Bar 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.

Close up easy homemade Chocolate Chip Cookie Dough Cheesecake Bar.

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Chocolate Chip Cookie Dough Cheesecake Bar Recipe

Chocolate Chip Cookie Dough Cheesecake Bar - BEST cheesecake bar EVER with chocolate chips, cookie dough and cheesecake, every bite is sinfully sweet! 

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

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 cream cheese room temperature
  • 1/4 cup sugar
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
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Instructions

  1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature.

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50 COMMENTS... read them below or add one

  7. I just pulled these out of the oven…I had to bake it an extra 10 mins for it to set and there are pools of oil on top, I didn’t even spray or grease the pan. I hope they are ok once cooled…

    Reply

  8. These were very yummy. I’m going to try your sweet & sour pork recipe next.
    Thanks for sharing your wonderful recipes.

    Reply

  12. Tried this but must have made a mistake somewhere. The chocolate chip cookie dough never came together as a dough for me. I even added more butter. Should have added an egg maybe. Maybe I grabbed the one cup measuring cup by mistake when I measured out the flour. It was extremely dry. I spread it over the cream cheese layer with the hopes it would hold together after baking, but no such luck. Oh well. I’m sure my younger brother-in-laws will eat it anyway and enjoy it.

    Reply

    • I was expecting the same problem, my cookie dough was very dry as well, but once I “fisted it” together as the recipe stated, it worked out. I think the cookie dough needs to be dry in order for it to not sink into the cheesecake. Sorry for your disappointment!

      Reply

  14. just made these after I saw them on pinterest!! I wish I could post a picture of what turned out like but I don’t know how… they look a lot like the picture though!! It did take a longish time to make, but I’m a beginner in baking, but overall it was really easy. It took me in total about 1.5 hours from making them to eating them, with baking time and cooling time included. Thank you so much for sharing this recipe, it will definitely become one of my usuals!!!

    Reply

  16. These are my favorite cookie bar evr.Daughter-in-law made these for her Partylite party and everyone loved them and was asking for receipe .Thanks for sharing

    Reply

  17. 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.

    Reply

  19. I am making these right now but doubled the recipe and placed in a 13×9 pan. Do you think I should bake longer?

    Reply

  21. 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?

    Reply

    • 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..

      Reply

  22. 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.

    Reply

  25. 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!

    Reply

  26. 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..

    Reply

  38. OMG this is so delicious!! malaysia is the one of the best place for delicious cookies :) Congratulation!!

    Reply

  39. 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!

    Reply

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