Description
Delicious and indulgent Chocolate Chip Cheesecake Bars featuring a chocolate chip cookie dough crust and topping, layered with a creamy, smooth vanilla cheesecake filling. Perfectly baked for a soft, rich treat that combines the best of cookies and cheesecake in every bite.
Ingredients
Scale
Crust and Topping
- 1 roll refrigerated chocolate chip cookie dough (approximately 16 oz)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cheesecake bars.
- Prepare the baking dish: Line a 9-inch square baking dish with parchment paper to prevent sticking and make for easy removal of the bars.
- Form the base: Spread over half of the cookie dough evenly onto the bottom of the baking dish, pressing down firmly to create a compact crust.
- Make the filling: Using a stand mixer, beat the softened cream cheese until light and fluffy. Then add the sugar and beat until combined. Add the egg and vanilla extract, beating until the mixture is smooth and creamy.
- Add the filling: Pour the creamy cheesecake filling over the cookie dough base, spreading it evenly with a spatula.
- Add the topping: Crumble the remaining cookie dough over the top of the cheesecake filling for a delicious, textured topping.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until the cheesecake filling is set and the topping is golden.
- Cool: Remove the dish from the oven and allow it to cool completely at room temperature to set the bars properly before cutting.
- Cut and serve: Once fully cooled, cut into 16 bars and serve. Enjoy your rich, chocolate chip cheesecake bars!
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Press the cookie dough firmly for a sturdy base that holds the cheesecake filling well.
- Do not overbake; baking time may vary depending on your oven. The cheesecake is done when the center is set but slightly jiggly.
- Cooling completely is key to cleanly slicing the bars without cracking.
- Store bars in an airtight container in the refrigerator for up to 3 days.
- For easier removal, leave some parchment paper overhang when lining the pan.
