For anyone who loves both chocolate chip cookies and cheesecake, this is the supreme recipe for you. It’s not a difficult recipe, and it’s always a hit. Any cookie dough recipe works, so you may choose to use any substitution; however, you will have to adjust the baking time accordingly. Without further ado, we introduce to you: Chocolate Chip Cookie Cheesecake Bars.
Chocolate Chip Cookie Cheesecake Bars
Adapted from Bakers Royale, chocolate chip cookie recipe from Picky Palate.
Yields about 32 bars
Time: 2 hrs
For the cookie dough base layer:
CAROLINE ZHANG / PHOTOS
- 2 sticks softened butter
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 10 oz. bag chocolate chips
- Preheat oven to 350 degrees F and grease the 13 x 9 pan.
- Using electric mixer, cream butter and sugars until well-combined. Add in eggs and vanilla and beat until well-combined.
- In a separate bowl: Mix the flour, salt and baking soda.
- Slowly add dry ingredients to wet ingredients. Then add chocolate chips until just combined.
- Spread 2/3 of the cookie dough across the greased pan. Press and smooth out until evenly spread. Proceed to making the cheesecake portion.
Creaming the butter and sugars.
Cookie Dough Crust.
For the cheesecake:
- 16 oz. cream cheese (2 packages) at room temperature
- 2/3 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- Add cream cheese and sugar in a bowl and beat until well blended. Add in eggs (one at a time) and vanilla and beat until blended.
- Add the cheesecake mixture on top of cookie dough layer. Crumble remaining cookie dough and sprinkle on top of cheesecake layer.
- Bake at 350 degrees F for about 45 minutes or until inserted toothpick into the cheesecake portion comes out clean. Cool on a wire rack to completely cool before serving. Store refrigerated in an airtight container.
Crust, cheesecake batter and cookie dough sprinkled on top.
Lovely. Long gone by now, of course.
NOTES: Our cookie turned out a bit too dough-y. It might be just because we doubled the recipe and used a very large pan, but you might consider baking the cookie crust part for 5-10 minutes before adding the cheesecake. (We haven’t tried it, so it’s just a thought.) Anyways, let us know how yours turned out! Though we’d like to add that no one in class seemed to mind. They were gone in about 10 seconds when we brought them in to share.
Caroline Zhang & Monica Cheng