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Chocolate Chip Cookie Dough Cheesecake Bars


For the Graham Cracker Crust

1 cups graham cracker crumbs
4 tablespoons unsalted butter, melted

For the Chocolate Chip Cookie Dough

5 tablespoons unsalted butter, at room temperature
1/3 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup chocolate chips

For the Cheesecake

10 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract

  1. Begin by preheating the oven to 325 degrees F, and positioning an oven rack in the middle of the oven.
  2. Grease and line an 8-inch square baking pan with wax paper, leaving a 2-inch overhang.  
  3. To prepare the graham cracker crust, combine the graham cracker crumbs and melted butter in a small bowl. Press the mixture into the bottom of the prepared pan into an even layer.  Bake the crust in the preheated oven for 6 minutes, and then transfer the pan to a wire rack.  Leave the oven turned on.  
  4. While the crust is cooling, prepare the chocolate chip cookie dough.  In the bowl of a stand mixer fitted with the paddle attachment (a medium bowl and a hand mixer will work just fine as well), beat together the butter, brown sugar, salt, and vanilla until smooth.  Mix in the flour, mixing until just combined.  The mixture will be very crumbly.
  5. To prepare the cheesecake layer, in a small bowl, beat together the softened cream cheese and sugar until smooth (I used a hand mixer).  Beat in the egg and the vanilla on low speed until just incorporated.  
  6. To assemble the cookie bars, begin by pouring the cheesecake mixture over the prepared crust, spreading it in an even layer.  Add the cookie dough on top of the cheesecake filling and sprinkle the chocolate chips over the cookie dough.  You'll have enough cookie dough to cover most of the cheesecake batter.  
  7. Bake until the chocolate chip cookie layer feels dry and firm, and the entire pan appears set, about 30 minutes. Set the bars on a wire rack and let the bars cool inside the pan.  Let them cool completely before removing them from the pan with the paper overhang.  Once the bars have cooled completely, slice the cookie into 16 squares.  Chill the bars in the refrigerator so that the cheesecake sets.  



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