Description
Decadent Chocolate Chip Cookie Cheesecake Bars combine the best of two classic desserts — chewy, buttery chocolate chip cookies and smooth, creamy cheesecake. These bars feature a rich cookie base layered with luscious cheesecake filling and topped with more cookie dough and chocolate chips for a delightful, indulgent treat perfect for any occasion.
Ingredients
Cookie Dough
- 170 g unsalted butter (melted and cooled slightly – 1 ½ stick / ¾ cup / 6oz)
- 360 g plain flour (all purpose flour – 2 ¾ cups)
- 1 teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
- 1 cup light brown sugar (200g/7oz)
- ⅓ cup white granulated sugar (70g)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 cups chocolate chips of choice (360g)
Cheesecake Layer
- 250 g cream cheese (softened – 8 ¾oz)
- ¼ cup white granulated sugar (50g / ~1¾oz)
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- ¼ cup sour cream (room temperature – 60ml)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (160°C fan-forced) or 350°F. Line a 9×13 inch baking pan with baking paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the plain flour, baking soda, and salt to combine evenly.
- Make Cookie Dough Base: In a large bowl, add the melted butter and both sugars. Using a mixer on medium-high speed, beat for 4-5 minutes until the mixture is lightened and fully combined. Add the eggs and vanilla extract and beat just until smooth, scraping down the sides as needed.
- Add Dry Ingredients to Dough: Gradually incorporate the flour mixture into the butter and sugar mixture, beating until about 80% combined.
- Add Chocolate Chips: Reserve a handful of chocolate chips for topping. Fold the remaining chocolate chips into the cookie dough gently using a spatula or spoon.
- Prepare Cheesecake Filling: In a separate medium bowl, beat the softened cream cheese and white sugar until smooth and creamy, about one minute. Add the egg, sour cream, and vanilla extract, and beat until the mixture is smooth.
- Layer Cookie Dough Base: Scatter just over half of the chocolate chip cookie dough in small clumps evenly over the bottom of the prepared pan. Press down gently to flatten and fill gaps, ensuring an even base layer.
- Add Cheesecake Layer: Pour the cheesecake filling evenly over the cookie dough base and spread it smooth.
- Top with Remaining Cookie Dough: Press the remaining cookie dough into small pieces, flatten them slightly, and lay them over the cheesecake layer. There will be some gaps, which is expected.
- Add Reserved Chocolate Chips: Scatter the reserved chocolate chips over the top layer for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 32-35 minutes, or until golden brown on top. If the bars brown too quickly, loosely cover with foil for the last 15 minutes to prevent burning.
- Cool and Chill: Allow the bars to cool completely in the pan. For best results, refrigerate for at least 3 hours or overnight to set the cheesecake layer properly.
- Serve and Enjoy: Slice into 24 bars and serve chilled. These bars can be stored in the refrigerator for several days.
- Share Your Feedback: Don’t forget to leave a comment and rating to share your experience with this recipe.
Notes
- Use room temperature eggs and sour cream for a smooth batter and filling.
- Melted butter should be slightly cooled before mixing to avoid cooking the eggs.
- Press cookie dough gently but firmly to create an even base for the cheesecake layer.
- To prevent the bars from over-browning, cover loosely with foil halfway through baking if needed.
- Refrigerating overnight enhances the texture and flavor of the bars.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
