Cookie Dough Cheesecake Bars
Cookie Dough Cheesecake Bars are your two favorite desserts in easy, sensationally addicting bar form! A buttery graham cracker crust, a creamy cheesecake center and chocolate chip cookie dough top. Easier than a cheesecake, less time consuming than rolling and batch baking cookies and more delicious than you could ever imagine. These Chocolate Chip Cooke Dough Cheesecake Bars taste even better when made in advance for a stress free make-ahead dessert!
Servings 48 bars
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. pgks 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
Graham Cracker Crust
- Preheat oven to 325 degrees F.
- Line a 9x13 with foil overhanging the sides so you can easily remove it later. Spray with nonstick cooking spray. Mix the Crust ingredients together until moistened then firmly press into the bottom of your 9x13 pan in an even layer (I use the back of a measuring cup). Bake for 8 minutes or until lightly golden.
Cheesecake
- Beat cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Beat in egg until incorporated, then add sour cream, lemon juice and vanilla and mix until well incorporated. Pour over crust and spread evenly.
Cookie Dough
- Beat butter, sugars and vanilla in large mixer bowl until creamy. Add egg and beat until combined. Whisk together flour and salt in separate bowl and gradually beat into flour mixture. Mix in chocolate chips.
- Take cookie dough by the handful, flatten slightly and place on top of cheesecake. Repeat until cheesecake layer is mostly covered with cookie dough (there will be a few gaps).
Bake
- Bake at 325 degrees F for 50-60 minutes or until the cookie dough is set and golden on top.
- Cool completely in the pan before removing the foil insert and cutting into squares.
Storage
- Store in an airtight container in the refrigerator. Let stand at room temperature for 15 minutes or so before serving for the cookie to soften.
Notes
Cookie Dough Variations
- Use favorite cookie dough recipe. I LOVE these Chocolate Chip Cheesecake Bars with this chocolate chip cookie dough recipe but you are welcome to use your favorite cookie dough recipe. You will want to make sure you scale your ingredients so the ratio of flour is about the same.
- Use store bought cookie dough. You can certainly use your favorite store bought cookie dough instead of homemade. You will need 2 (18 ounce) packages chocolate chip cookie dough.
- Customize cookie dough. You can also use this same cookie dough recipe and customize it by adding crushed/chopped candy, nuts, etc. or by swapping out the chocolate chips for butterscotch chips, etc.
HOW to FREEZE Chocolate Chip Cheesecake Bars
- Let bars cool completely before slicing.
- Line bars on a parchment/nonstick mat lined baking sheet without touching.
- Place the baking sheet in the freezer and freeze until solid (about 1 hour), this prevents the bars from freezing together later when stored. Alternatively, you can skip this step and freeze bars individually in their own plastic bag.
- Transfer bars to a freezer size plastic bag, and place parchment paper in between each row.
- Freeze for up to 3 months.
- When ready to eat, defrost individual Chocolate Chip Cheesecake Bars in the microwave at 20 second intervals or place in the refrigerator to defrost overnight.