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 layer)

1 tablespoon lemon juice

1 teaspoon vanilla extract

11 tablespoons butter, softened

1/2 cup white sugar

1/2 cup packed brown sugar

1 1/2 teaspoons vanilla extract

1 1/2 cups flour

1 egg (for cookie dough)

1/4 teaspoon salt

1 1/4 cups chocolate chips

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 9×13 inch baking pan with foil, leaving an overhang on the sides for easy removal. Spray the foil with nonstick cooking spray.

Step 2: In a bowl, mix the graham cracker crumbs, melted butter, and 1/3 cup sugar until moistened. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake for 8 minutes or until the crust is lightly golden. Remove from oven and set aside.

Step 3: Beat the softened cream cheese and 1/2 cup sugar on medium speed until light and fluffy, about 3-5 minutes. Add the egg and beat until combined. Mix in the sour cream, lemon juice, and 1 teaspoon vanilla extract until fully incorporated.

Step 4: Pour the cheesecake mixture over the baked crust and spread evenly.

Step 5: For the cookie dough, beat the softened butter, white sugar, brown sugar, and 1 1/2 teaspoons vanilla extract until creamy. Add the egg and beat until combined.

Step 6: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.

Step 7: Take cookie dough by the handful, flatten slightly, and place pieces over the cheesecake layer until it is mostly covered, leaving some gaps.

Step 8: Bake the assembled bars at 325°F (163°C) for 50-60 minutes, or until the cookie dough topping is set and golden brown.

Step 9: Let the bars cool completely in the pan before using the foil overhang to lift them out. Cut into squares and serve.

Tips & Variations

To avoid overbaking, check the bars starting at 50 minutes; the cheesecake should be set and the cookie dough golden but still soft.

You can substitute chocolate chips with white chocolate or peanut butter chips for a different flavor.

Make sure the cream cheese and butter are softened to room temperature for easy mixing and a smooth texture.

If you prefer a more pronounced lemon flavor, add a bit more lemon juice or a teaspoon of lemon zest in the cheesecake layer.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and kept in the refrigerator. This allows the flavors to meld and makes slicing easier.

Can I freeze Cookie Dough Cheesecake Bars?

You can freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.