Cheesecake Cookie Bars

4.87 from 29 votes

Chocolate chip cookie dough is layered with a creamy cheesecake filling and more cookie dough, then baked until golden and chilled before slicing into bars.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

Ingredients

For the Cookie Layer

1 cup unsalted butter at room temperature
½ cup brown sugar
1 ½ cups white sugar
2 eggs
2 ½ teaspoons vanilla extract
2 ½ cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup Chocolate Chips

For the Cheesecake Layer

8 oz cream cheese room temp
½ cup white sugar
1 egg
1 teaspoon vanilla extract

Instructions

For the Cookie Layer

Cream together the butter and sugars in a large stand mixer for 3 minutes. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda, and baking powder, and mix on low until everything is incorporated. Toss in a handful of the chocolate chips and mix for a quick second. Chill the dough while you make the cheesecake layer.

For the Cheesecake Layer

Whip together the cream cheese, sugar, egg, and vanilla for 3 minutes until everything is evenly combined and smooth.
Preheat your oven to 350 degrees F.
Line a 9x13 baking pan with tin foil and spray it with non-stick baking spray.
Press ½ of the cookie dough mixture into the bottom of the pan to make 1 even layer.
Spread the cheesecake mixture on top of the cookie dough.
Crumble and sprinkle the remaining cookie dough on top of the cheesecake mixture and then sprinkle with the remaining chocolate chips.
Place it in the oven and bake for 40-45 minutes until the cookie dough is golden brown. The inner part of the dish might look a bit jiggly, but not to fear. Once the Cheesecake Cookie Bars have baked, remove them from the oven and let them cool on the counter for 30 minutes. Then transfer them to the fridge and cool completely for at least 2 hours. Cut and serve as needed.

Notes

Start with room-temperature butter and cream cheese. Softened butter creams properly with the sugar, while softened cream cheese blends into a smooth cheesecake filling without lumps.
Chill the cookie dough before assembling the bars. Cold dough is easier to press into the pan and crumble over the cheesecake layer without sticking to your hands.
Line the pan with foil and spray it well. The foil acts as a sling, making it much easier to lift the chilled bars from the pan and cut them cleanly.
Press the bottom cookie layer evenly into the pan. Keep the thickness as uniform as possible so the cookie base bakes evenly from edge to center.
Crumble the remaining cookie dough over the cheesecake rather than pressing it flat. Irregular pieces create the craggy, golden cookie topping while leaving some of the cheesecake layer exposed.
Don't overbake the bars. Pull them from the oven when the cookie topping is golden brown. The center may still look slightly jiggly, but it will continue to set as the bars cool and chill.
Give them the full cooling and chilling time. Let the bars cool for 30 minutes at room temperature, then refrigerate for at least 2 hours so the cheesecake layer can set completely.
Use a sharp knife for clean slices. Once the bars are thoroughly chilled, lift them from the pan and wipe the knife clean between cuts for neat, distinct layers.

Nutrition (estimated)