Chocolate Chip Cheesecake Bars Recipe
Introduction
Chocolate Chip Cheesecake Bars combine a buttery graham cracker crust, a creamy cheesecake layer, and a rich chocolate chip cookie dough topping. This delightful dessert is perfect for satisfying your sweet tooth with a mix of textures and flavors all in one bite.
Ingredients
- Graham Cracker Crust: 2 1/4 cups graham cracker crumbs (16 graham cracker sheets), 9 tablespoons melted butter, 1/3 cup granulated sugar
- Cheesecake: 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
- 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 1/2 cups flour; 1 egg; 1/4 teaspoon salt; 1 1/4 cups chocolate chips
Instructions
- Step 1: Preheat your oven to 325 degrees F. Line a 9×13-inch pan with foil, leaving an overhang on the sides for easy removal later, and spray with nonstick cooking spray.
- Step 2: In a bowl, mix the graham cracker crumbs, melted butter, and granulated 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 until lightly golden.
- Step 3: In a large bowl, beat the cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Add the egg and mix until incorporated. Then mix in sour cream, lemon juice, and vanilla until combined. Pour this cheesecake mixture over the warm crust and spread evenly.
- Step 4: For the cookie dough topping, beat butter, white sugar, brown sugar, and vanilla in a large bowl until creamy. Add the egg and mix well. In a separate bowl, whisk together flour and salt, then gradually add to the butter mixture until combined. Stir in chocolate chips.
- Step 5: Take cookie dough by the handful, flatten slightly, and place on top of the cheesecake layer. Repeat until the cheesecake is mostly covered, leaving a few gaps.
- Step 6: Bake at 325 degrees F for 50-60 minutes, or until the cookie dough topping is set and golden. Let the bars cool completely in the pan before using the foil to lift them out and cut into squares.
Tips & Variations
- Use your favorite chocolate chip cookie dough recipe or store-bought dough for convenience. If using store-bought, 2 (18 oz.) packages will work well.
- Customize the cookie dough by adding nuts, candies, or swapping chocolate chips for butterscotch chips for a unique twist.
- For easier removal, make sure to use the foil overhang when lining your baking pan.
Storage
Store the bars in an airtight container in the refrigerator for up to 5 days. Before serving, let them sit at room temperature for about 15 minutes to soften the cookie dough topping. You can also freeze the bars for up to 3 months. To freeze, cool completely, place bars on a parchment-lined baking sheet without touching, and freeze until solid. Then transfer to a freezer bag with parchment paper between layers. Thaw in the refrigerator overnight or warm individual bars in the microwave in 20-second intervals.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought cookie dough instead of making my own?
Yes, you can substitute store-bought cookie dough. You will need about 2 (18 oz.) packages to cover the cheesecake layer adequately.
How do I prevent the crust from getting soggy?
Baking the graham cracker crust for 8 minutes before adding the cheesecake layer helps it set and reduces sogginess, ensuring a nice firm base for your bars.
Print
Chocolate Chip Cheesecake Bars Recipe
- Total Time: 1 hour 28 minutes
- Yield: 24 bars 1x
Description
These Chocolate Chip Cheesecake Bars combine a rich graham cracker crust, a creamy cheesecake layer, and a delicious cookie dough topping for a decadent dessert that’s perfect for any occasion. Baked to golden perfection, these bars offer a delightful blend of textures and flavors that cheesecake and cookie dough lovers will adore.
Ingredients
Graham Cracker Crust
- 2 1/4 cups graham cracker crumbs (16 graham cracker sheets)
- 9 tablespoons melted butter
- 1/3 cup granulated sugar
Cheesecake
- 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 1/2 cups flour
- 1 egg
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
Instructions
- Prepare the 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 later, and spray with nonstick cooking spray. In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until the mixture is moistened. Firmly press the crust mixture into the bottom of the prepared pan in an even layer using the back of a measuring cup. Bake the crust for 8 minutes or until it turns lightly golden.
- Make the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until the mixture becomes light and fluffy. Beat in the egg until well incorporated. Then add the sour cream, lemon juice, and vanilla extract, mixing until the batter is smooth and well combined. Pour the cheesecake mixture evenly over the baked graham cracker crust and spread it out smoothly.
- Prepare the Cookie Dough Topping: In a large mixing bowl, beat the softened butter, white sugar, brown sugar, and vanilla extract until creamy. Add the egg and beat until combined. In a separate bowl, whisk together the flour and salt, then gradually beat the flour mixture into the butter-sugar mixture until just combined. Stir in the chocolate chips evenly throughout the dough.
- Assemble the Bars: Using your hands, take cookie dough by the handful, flatten slightly, and place pieces evenly over the cheesecake layer to mostly cover it, leaving a few gaps for even baking and texture variation.
- Bake the Bars: Place the assembled 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: Remove the bars from the oven and allow them to cool completely in the pan. Once cool, lift the foil overhang to remove the bars from the pan and cut into squares for serving.
- Storage: Store leftover bars in an airtight container in the refrigerator. Before serving, let the bars stand at room temperature for about 15 minutes to soften the cookie dough for the best texture.
Notes
- You can use your favorite chocolate chip cookie dough recipe in place of the one provided, maintaining a similar flour ratio.
- Store-bought chocolate chip cookie dough can be substituted; use approximately two 18-ounce packages to cover the cheesecake layer.
- Customize the cookie dough topping by adding chopped nuts, crushed candies, or swapping chocolate chips for butterscotch or other flavored chips.
- To freeze, cool bars completely, then freeze them on a lined baking sheet without touching until solid. Transfer to a freezer bag with parchment paper between layers and freeze for up to 3 months. Thaw in the refrigerator overnight or microwave in 20-second intervals.
- Prep Time: 20 minutes
- Cook Time: 1 hour 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Chip Cheesecake Bars, cheesecake bars, cookie dough topping, graham cracker crust, homemade dessert, easy cheesecake recipe, chocolate chip cookie bars
