Description
Indulge in these luscious Cookie Dough Cheesecake Bars that combine a buttery cookie dough crust with a creamy cheesecake filling, topped with a melty chocolate drizzle. Perfect for dessert lovers who crave the rich textures of cookie dough and cheesecake in every bite.
Ingredients
Scale
Cookie Dough Crust
- 3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup (110 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 8 oz semisweet chocolate chips
Cheesecake Filling
- 2 (8-oz.) packages cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 2 tablespoons all-purpose flour
- 1/3 cup sour cream
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 oz semisweet chocolate chips
Instructions
- Prepare Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Generously grease a 13″ x 9″ baking pan with butter and line it with parchment paper, leaving a 2″ overhang on the longer sides. Grease the parchment paper with butter to prevent sticking.
- Mix Dry Ingredients for Crust: In a medium bowl, whisk together the all-purpose flour, kosher salt, and baking soda to evenly distribute the leavening and seasoning.
- Make Cookie Dough Base: In a large bowl, use a handheld mixer on medium-high speed to cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined. Gradually add the dry ingredients while mixing on medium-low speed just until incorporated. Fold in semisweet chocolate chips gently.
- Form Crust Layer: Press about two-thirds of the cookie dough mixture evenly into the bottom of the prepared pan to form the crust base. Refrigerate the remaining dough to keep it firm for later use.
- Bake Crust: Bake the crust layer in the preheated oven for 12 to 15 minutes, until puffed and pale golden. It may appear slightly undercooked but will finish baking with the cheesecake layer.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese, granulated sugar, flour, and sour cream on medium-high speed until smooth and creamy. Add the eggs, vanilla extract, and kosher salt and continue beating until well combined and silky.
- Assemble and Bake First Cheesecake Layer: Pour the cheesecake mixture over the prebaked cookie crust and smooth the top with a spatula. Bake until the top no longer looks wet and just begins to set but remains very jiggly, about 20 to 25 minutes.
- Add Cookie Dough Topping and Bake: Crumble the reserved refrigerated cookie dough into pea-sized pieces and sprinkle evenly over the cheesecake filling. Continue baking until the topping is pale golden and the cheesecake is set, about 15 to 20 minutes more. Remove from oven and let cool.
- Refrigerate to Set: Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight to fully set the cheesecake bars.
- Melt Chocolate Drizzle: In a small heatproof bowl set over a saucepan of barely simmering water (making sure the bowl does not touch the water), melt the 2 oz semisweet chocolate chips, stirring occasionally until smooth and glossy, about 3 minutes.
- Decorate Bars: Using the parchment paper overhang, lift the cheesecake bars out of the pan and transfer to a clean surface. Drizzle the melted chocolate evenly over the top. Refrigerate to allow the chocolate to set, about 15 minutes.
- Slice and Serve: Using a serrated knife, cut into 15 to 18 bars and serve chilled for best texture and flavor.
Notes
- Make sure to soften the cream cheese and butter to room temperature for easier mixing and smoother texture.
- Do not overbake the cheesecake filling; it should still look slightly jiggly when you remove it from the oven to prevent cracking and dryness.
- Chilling the bars overnight enhances the flavor and helps them hold their shape when sliced.
- For easier cutting, run a sharp serrated knife under hot water, dry it, and then slice the bars.
- You can substitute semisweet chocolate chips with milk chocolate or dark chocolate based on preference.
Nutrition
- Serving Size: 1 bar
- Calories: 330
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg
