Chocolate Chip Cookie Cheesecake Bars

5 from 1 vote

Chocolate Chip Cookie Cheesecake Bars

A classic cheesecake bar with homemade chocolate chip cookie dough in place of the usual graham cracker - thick, creamy cheesecake over soft, from-scratch cookie. No store-bought dough, no swirling.

Prep Time25

Cook Time35

Chilling Time2

Total Time3

Course: Dessert

Cuisine: American

Servings:

Calories: 360kcal

Author: Leona Konkel

Equipment

electric mixer
9x13 inch pan
parchment paper optional
bench scraper optional, for cutting

Ingredients

Chocolate Chip Cookie Layer

16 tablespoons butter (227 grams) (softened)
¾ cup brown sugar (150 grams)
¾ cup granulated sugar (150 grams)
1 egg
1 teaspoon vanilla
2 ¼ cup flour (275 grams)
1 teaspoon baking soda
½ teaspoon table salt
12 ounces semisweet chocolate chips (1 bag)

Cheesecake Filling

16 ounces cream cheese (2 bricks; softened)
¾ cup granulated sugar (150 grams)
¼ teaspoon table salt
2 eggs
2 teaspoons vanilla
½ cup miniature chocolate chips (3 ounces, for topping; optional)

Instructions

Chocolate Chip Cookie Layer

With a stand mixer or hand mixer, beat the butter with the sugars on medium speed until creamy, about 1-3 minutes.
Add the egg and vanilla, and beat for another minute.
Stir in the flour, baking soda, and salt. Mix on low until the dough just comes together.
Scrape the sides and bottom of the bowl. Stir in the chocolate chips on low speed.
Turn the cookie dough into a greased or parchment-lined 9x13 inch pan. Press the dough along the bottom and about ¾-1 inch up the sides.
Bake at 350F for 5 minutes while you start the cheesecake filling. The crust will not be set, and the edges will begin to slump down.

Cheesecake Filling

Scrape as much cookie dough from the mixing bowl and paddle attachment as you can, but no need to wash it.
Using the same bowl and paddle, beat the cream cheese with the sugar and salt for about 5 minutes, until smooth and creamy. Stop a couple of times to scrape the sides and bottom of the bowl.
Add the eggs one by one, beating for a minute after each addition. Stir in the vanilla.
Pour the cheesecake filling over the warm cookie dough. Being careful not to disturb the crust (which will not be set), spread the batter out over the crust edges, all the way to the sides of the pan. (The cookie dough edges will have slumped down, and that's ok.)
If desired, sprinkle with ½ cup miniature chocolate chips.
Bake at 350F for 30-35 minutes. The cheesecake top will be set and look dry. The cheesecake will wiggle a little when moved, but will not be sloshy or jiggly underneath.
Cool at room temperature for at least an hour, then chill for at least 2 hours before cutting and serving.
Store in an airtight container in the refrigerator, and serve cold. Cheesecake will pick up off flavors if not covered. Eat within 5 days.

Notes

I use unsalted butter. Omit salt in the dough if using salted butter.

Grocery store chocolate chips work fine, as long as they are real chocolate.

Cream cheese will only beat properly at room temperature; otherwise the cheesecake will not be smooth. Soften cream cheese at least 1 hour, maybe longer.

The cookie crust edge will slump down as it parbakes; this is fine. I parbake the crust because it helps the cheesecake bake and firm up.

Cheesecake is done when the top is dry or set, but the cheesecake still wiggles a little when you move the pan. It will be more firm about 1 inch from the edge, and the center will continue to bake and firm up with residual heat. If the cheesecake sloshes or seems to roll in waves underneath the surface, it is not done yet.

Nutrition information is an estimate only.

Nutrition