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
