Cookie Dough Cheesecake Bars Recipe
Introduction
Cookie Dough Cheesecake Bars combine the rich creaminess of cheesecake with the nostalgic flavor of cookie dough. These bars offer the perfect balance of textures and sweetness, making them an irresistible dessert for any occasion.
Ingredients
- 2 1/4 cups graham cracker crumbs (about 16 graham cracker sheets)
- 9 tablespoons melted butter
- 1/3 cup granulated sugar
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 1 egg (for cheesecake)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (for cheesecake)
- 11 tablespoons butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract (for cookie dough)
- 1 1/2 cups flour
- 1 egg (for cookie dough)
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
Instructions
- Step 1: Preheat the oven to 325 degrees F. Line a 9×13 inch pan with foil, leaving an overhang on the sides for easy removal, and spray it with nonstick cooking spray.
- Step 2: Prepare the crust by mixing graham cracker crumbs, melted butter, and 1/3 cup sugar until moistened. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake for 8 minutes or until lightly golden.
- Step 3: For the cheesecake layer, beat the softened cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Beat in 1 egg until incorporated. Add the sour cream, lemon juice, and 1 teaspoon vanilla extract, mixing until smooth. Pour the cheesecake mixture over the baked crust and spread evenly.
- Step 4: To make the cookie dough layer, beat softened butter, white sugar, brown sugar, and 1 1/2 teaspoons vanilla extract in a large bowl until creamy. Add 1 egg and beat until combined. In a separate bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet mixture, beating until combined. Fold in the chocolate chips.
- Step 5: Drop cookie dough by the handful onto the cheesecake layer, flattening slightly. Continue until most of the cheesecake surface is covered, leaving a few gaps.
- Step 6: Bake at 325 degrees F for 50-60 minutes or until the cookie dough is set and golden on top.
- Step 7: Allow the bars to cool completely in the pan. Use the foil overhang to lift the bars out, then cut into squares and serve.
Tips & Variations
- For an extra fudgy touch, use a mix of semi-sweet and milk chocolate chips in the cookie dough.
- If you prefer a tangier cheesecake, increase the lemon juice to 1 1/2 tablespoons.
- Make sure cream cheese is softened to room temperature to avoid lumps in the cheesecake layer.
- For easier cleanup, line your pan with parchment paper instead of foil.
Storage
Store the bars in an airtight container in the refrigerator for up to 4 days. Before serving, let them stand at room temperature for about 15 minutes to soften the cookie dough layer and enhance the flavors.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Cookie Dough Cheesecake Bars?
Yes, these bars freeze well. Wrap them tightly in plastic wrap and then foil, or place them in an airtight container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Is it safe to eat cookie dough in this recipe?
This recipe uses raw eggs and unbaked flour in the cookie dough, which are baked during the cooking time to eliminate safety concerns. Make sure the bars are fully cooked before eating.
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Cookie Dough Cheesecake Bars Recipe
- Total Time: 1 hour 28 minutes
- Yield: 24 bars 1x
Description
Indulge in these decadent Cookie Dough Cheesecake Bars that combine a buttery graham cracker crust, a smooth and tangy cheesecake layer, and a rich cookie dough topping studded with chocolate chips. Baked to golden perfection, these bars offer a delightful mix of textures and flavors perfect for any dessert lover.
Ingredients
Scale
Graham Cracker Crust
- 2 1/4 cups graham cracker crumbs (from 16 graham cracker sheets)
- 9 tablespoons melted butter
- 1/3 cup granulated sugar
Cheesecake Layer
- 2 (8 oz.) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Cookie Dough Topping
- 11 tablespoons butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 325°F (163°C). Line a 9×13 inch baking pan with foil, leaving overhang on the sides for easy removal later. Spray the foil with nonstick cooking spray. In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly moistened. Firmly press the mixture into the bottom of the prepared pan in an even layer using the back of a measuring cup or your hands. Bake this crust layer for 8 minutes or until it turns lightly golden. Remove from oven and set aside.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy. Add the egg and beat until just incorporated. Mix in the sour cream, lemon juice, and vanilla extract until fully combined. Pour the cheesecake batter evenly over the pre-baked graham cracker crust, smoothing the surface with a spatula.
- Prepare the Cookie Dough Topping: In a separate large mixing bowl, beat the softened butter, white sugar, brown sugar, and vanilla extract together until creamy. Add the egg and continue beating until fully combined. In another bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter and sugar mixture, beating until just combined. Stir in the chocolate chips evenly throughout the cookie dough.
- Assemble the Bars: Using your hands or a spoon, take cookie dough by the handful and flatten slightly. Place the flattened dough pieces atop the cheesecake layer, covering as much of the surface as possible. It is normal to have a few gaps between cookie dough pieces.
- Bake the Bars: Place the assembled pan back into the oven and bake at 325°F (163°C) for 50 to 60 minutes, or until the cookie dough topping is set and golden on top. Remove from oven and allow the dessert to cool completely in the pan.
- Cool and Serve: Once cooled, use the foil overhang to lift the bars out of the pan. Cut into squares of desired size. Store leftover bars in an airtight container in the refrigerator. Before serving, allow bars to sit at room temperature for about 15 minutes so the cookie dough topping softens slightly for the perfect texture.
Notes
- Do not overbake; the cheesecake should be set but still creamy.
- Using room temperature ingredients like cream cheese and butter ensures smooth mixing.
- Line the pan with foil for easy removal and cleaner cutting.
- Letting the bars rest at room temperature before serving softens the cookie dough topping for optimal taste and texture.
- These bars store well in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie dough cheesecake bars, cheesecake bars, cookie dough dessert, graham cracker crust, chocolate chip cookie dough, baked cheesecake
