Description
Deliciously rich Cookie Dough Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake layer, and topped with soft, chocolate chip studded cookie dough. These bars combine the best of cheesecake and cookie dough in an easy-to-make dessert perfect for any occasion.
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 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 Graham Cracker Crust: Preheat your oven to 325°F. Line a 9×13-inch baking pan with foil, leaving overhang on the sides for easy removal, and spray with nonstick cooking spray. In a bowl, mix graham cracker crumbs, melted butter, and 1/3 cup granulated sugar until evenly moistened. Press mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or your hands. Bake for 8 minutes or until lightly golden. Remove from oven and set aside.
- Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese and 1/2 cup sugar on medium speed for 3 to 5 minutes until light and fluffy. Add one egg and continue to beat until incorporated. Mix in sour cream, lemon juice, and vanilla extract until the batter is smooth and well combined. Pour the cheesecake mixture evenly over the pre-baked crust and spread to cover the entire surface.
- Prepare Cookie Dough Topping: In a separate large mixing bowl, cream together softened butter, white sugar, brown sugar, and vanilla extract until creamy and smooth. Add the egg and beat until fully incorporated. In another bowl, whisk together flour and salt, then gradually add this dry mixture into the butter mixture, beating until just combined. Fold in the chocolate chips evenly.
- Assemble the Bars: Take portions of the cookie dough by the handful, flatten slightly, and place on top of the cheesecake layer. Repeat this process until the cheesecake is mostly covered with cookie dough pieces, leaving a few small gaps for a beautiful visual effect.
- Bake: Place the pan in the preheated oven and bake at 325°F for 50 to 60 minutes, or until the cookie dough topping is set and golden brown on top.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the foil overhang to lift the bars out and transfer to a cutting board. Cut into squares and serve.
- Storage: Store leftover bars in an airtight container in the refrigerator. Before serving, let bars stand at room temperature for approximately 15 minutes to soften the cookie dough topping for best texture and flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth cheesecake layer without lumps.
- You can substitute chocolate chips with chunks or your favorite mix-ins in the cookie dough topping.
- Do not overbake; the cookie dough topping should be set but still soft for optimal texture.
- Foil lining makes removing and slicing bars easier and less messy.
- Allow bars to come to room temperature for the best taste as chilling can harden the cookie dough layer.
- Prep Time: 20 minutes
- Cook Time: 1 hour 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie dough cheesecake bars, chocolate chip cheesecake bars, easy cheesecake dessert, layered cheesecake bars, graham cracker crust dessert
