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Chocolate Chip Cookie Cheesecake Bars

Chocolate chip cookie cheesecake bars pair a creamy cheesecake layer with a golden chocolate chip cookie crumble. Bake them in a 9x13-inch pan, then chill until firm for clean-cut dessert bars.
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Prep Time 25 minutes
Cook Time 57 minutes
cooling and chilling 5 hours
Total Time 6 hours 22 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar for the cookie dough
  • 1 egg large
  • 2 tsp vanilla extract for the cookie dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 cup semisweet chocolate chips
For the cheesecake filling
  • 0.5 cup granulated sugar remaining amount for the filling
  • 1 tsp vanilla extract for the filling
  • 2 block (8 oz) cream cheese softened
  • 2 eggs large

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the cookie dough
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides.
  3. Beat the butter, brown sugar, and 1/2 cup granulated sugar with an electric mixer until fluffy, about 2 minutes.
  4. Beat in the egg and 2 teaspoons vanilla extract until combined.
  5. In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Mix the flour mixture into the butter mixture on low speed just until combined.
  7. Stir in the chocolate chips.
  8. Press half of the cookie dough evenly into the prepared pan.
  9. Bake for 10 to 12 minutes, until the surface looks set but is not browned.
Make the cheesecake filling
  1. In a clean large bowl, beat the cream cheese until smooth.
  2. Beat in the remaining 1/2 cup granulated sugar and 1 teaspoon vanilla extract.
  3. Beat in the eggs one at a time on low speed, just until combined.
Assemble and bake
  1. Spread the filling over the warm crust.
  2. Crumble the remaining cookie dough evenly over the top.
  3. Bake for 35 to 45 minutes, until the cookie topping is golden and the center of the filling reaches 160°F on an instant-read thermometer inserted through a gap in the topping.
  4. Cool in the pan on a rack for 1 hour.
  5. Cover and refrigerate for at least 4 hours, until firm.
  6. Lift the bars from the pan using the parchment overhang.
  7. Cut into 24 pieces.

Notes

For a creamy filling, beat the eggs in on low speed only until combined. Store covered in the refrigerator for up to 5 days; freeze yes, wrapped bars for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour.