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Chocolate Chip Cookie Cheesecake Bars

A delightful fusion of chocolate chip cookies and creamy cheesecake, these bars are easy to make and a hit at any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup all-purpose flour Use a quality brand like King Arthur Flour for best results. Ensure to spoon and level your flour for accuracy.
  • 1/2 teaspoon baking soda This adds lift to your cookie layer.
  • 1/4 teaspoon salt Enhances the flavors tremendously.
  • 1/2 cup unsalted butter, softened Always use room temperature butter for a creamy, smooth consistency.
  • 1/2 cup brown sugar Dark brown sugar gives a deeper, richer taste.
  • 1/4 cup granulated sugar Adjust to taste; you can use less if you prefer.
  • 1 teaspoon vanilla extract The pure stuff is always best.
  • 1 large egg Use farm-fresh eggs whenever possible for flavor and color.
  • 1 cup chocolate chips Semi-sweet or dark chocolate work wonderfully.
Cheesecake Layer
  • 8 ounces cream cheese, softened Use Philadelphia for a creamy texture.
  • 1/4 cup granulated sugar This balances the creaminess.
  • 1 teaspoon vanilla extract To tie in the flavors.
  • 1 large egg Adds richness and binds the filling.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan.
  2. In a bowl, mix together flour, baking soda, and salt. Set aside.
  3. In another bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract until light and fluffy—about 3-4 minutes.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just incorporated. Be careful not to overmix. Fold in the chocolate chips.
  5. Spread half of the cookie dough mixture into the bottom of the greased pan, pressing it firmly to create an even base.
  6. In a separate bowl, beat together cream cheese, sugar, and vanilla until smooth. Add the egg and mix until fully combined.
  7. Pour the cream cheese mixture over the cookie layer in the pan, spreading it evenly.
  8. Drop spoonfuls of the remaining cookie dough over the cream cheese layer.
  9. Bake for 30-35 minutes or until the edges are golden brown, and the center is set but slightly jiggly.
  10. Allow to cool before slicing into bars.

Notes

For a brownie-like texture, try chilling the dough for about 30 minutes before baking. Store leftovers in an airtight container for up to 3-4 days at room temperature or a week in the fridge.