Cookie Crumble Cheesecake Bars

Added on by Caroline Zhang.
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Chocolate chip cookies + cheesecake. Practically everyone's two favorite desserts are combined into one in this recipe! What's not to love? This recipe isn't terribly difficult, and you can use store-bought cookie dough to make things go faster. However, any cookie dough recipe will work (you may have to adjust baking time.) Without further ado, we introduce to you: Chocolate Chip Cookie Cheesecake Bars.

Your ingredients. Pretend there's sugar in the picture.

Crust plus cheesecake batter plus cookie dough sprinkled on top.

Cookie Crumble Cheesecake Bars

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Yields: approximately 32 bars

Time: 2 hours

Ingredients:

For the cookie dough base layer:

2 sticks softened butter

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla

3 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 10 oz. bag chocolate chips

For the cheesecake:

16 oz. cream cheese (2 packages) at room temperature

2/3 cup granulated sugar

2 eggs

2 teaspoons vanilla

Directions: 

For the cookie dough base layer:

  1. Preheat oven to 350 degrees F and grease the 13 x 9 pan.
  2. Using electric mixer, cream butter and sugars until well-combined. Add in eggs and vanilla and beat until well-combined.
  3. In a separate bowl: Mix the flour, salt and baking soda.
  4. Slowly add dry ingredients to wet ingredients. Then add chocolate chips until just combined.
  5. Spread 2/3 of the cookie dough across the greased pan. Press and smooth out until evenly spread. Proceed to making the cheesecake portion.

For the cheesecake:

  1. Add cream cheese and sugar in a bowl and beat until well blended. Add in eggs (one at a time) and vanilla and beat until blended.
  2. Add the cheesecake mixture on top of cookie dough layer. Crumble remaining cookie dough and sprinkle on top of cheesecake layer.
  3. Bake at 350 degrees F for about 45 minutes or until inserted toothpick into the cheesecake portion comes out clean. Cool on a wire rack to completely cool before serving.
  4. Rinse a sharp knife under hot water and dry it. Cut the cheesecake into squares, cleaning the knife after every few cuts. Store refrigerated in an airtight container.

NOTES: Our cookie turned out a bit dough-y. (This may be a good or bad thing, depending on your fondness for cookie dough.) It might be just because we doubled the recipe and used a very large pan, but you might consider baking the cookie crust part for 5-10 minutes before adding the cheesecake. (We haven’t tried it, so it’s just a thought.) Anyways, let us know how yours turned out! Though we’d like to add that no one in class seemed to mind. They were gone in about 10 seconds when we brought them in to share.

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Bon apetit!

Monica & Caroline