Chocolate Chip Cheesecake Bars Recipe

Introduction

Chocolate Chip Cheesecake Bars combine the creamy richness of cheesecake with the sweet, buttery goodness of chocolate chip cookie dough. These bars are a perfect treat for any dessert lover looking for a luscious and satisfying snack that’s easy to make and sure to impress.

Ingredients

• 2 1/4 cups graham cracker crumbs (about 16 graham cracker sheets)
• 9 tablespoons melted butter
• 1/3 cup granulated sugar
• 2 (8 oz.) packages cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 egg (for cheesecake layer)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (for cheesecake layer)
• 11 tablespoons butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons vanilla extract (for cookie dough)
• 1 1/2 cups flour
• 1 egg (for cookie dough)
• 1/4 teaspoon salt
• 1 1/4 cups chocolate chips

Instructions

1. Step 1: Preheat your oven to 325 degrees F. Line a 9×13-inch pan with foil, leaving overhang on the sides for easy removal later. Spray the foil with nonstick cooking spray.
2. Step 2: In a bowl, combine graham cracker crumbs, melted butter, and 1/3 cup granulated sugar until moistened. Press this mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake for 8 minutes or until lightly golden.
3. Step 3: For the cheesecake layer, beat softened cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Add 1 egg and beat until incorporated. Then mix in sour cream, lemon juice, and 1 teaspoon vanilla extract until well combined. Pour this mixture over the warm crust and spread evenly.
4. Step 4: To make the cookie dough topping, beat softened butter, white sugar, brown sugar, and 1 1/2 teaspoons vanilla extract together until creamy. Add the remaining egg and beat until combined. In a separate bowl, whisk together flour and salt, then gradually mix into the butter mixture. Stir in the chocolate chips.
5. Step 5: Take cookie dough by the handful, flatten slightly, and place on top of the cheesecake layer. Repeat until the cheesecake surface is mostly covered with cookie dough, leaving a few gaps.
6. Step 6: Bake the assembled bars at 325 degrees F for 50-60 minutes, until the cookie dough is set and golden on top.
7. Step 7: Allow the bars to cool completely in the pan. Use the foil overhang to lift them out before cutting into squares.

Tips & Variations

• For a richer cheesecake flavor, use full-fat cream cheese and sour cream.
• Chill the cookie dough before placing it on the cheesecake for cleaner layering.
• Swap chocolate chips for white chocolate or butterscotch chips to vary the flavor.
• Use a mix of graham cracker crumbs and crushed nuts for added texture in the crust.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. Before serving, let them stand at room temperature for about 15 minutes to soften the cookie dough topping for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day or two in advance and stored in the refrigerator. This actually helps the flavors meld together nicely.

Can I freeze the cheesecake bars?

You can freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw them overnight in the refrigerator before serving.

Chocolate Chip Cheesecake Bars Recipe

Print Recipe

★★★★★

5 from 84 reviews

Delicious Chocolate Chip Cheesecake Bars featuring a buttery graham cracker crust, a creamy cheesecake layer, and a rich chocolate chip cookie dough topping. These bars combine classic flavors into a decadent dessert perfect for any occasion.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 1 hour 8 minutes
• Total Time: 1 hour 28 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 2 1/4 cups graham cracker crumbs (from 16 graham cracker sheets)
• 9 tablespoons melted butter
• 1/3 cup granulated sugar

Cheesecake Layer

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 large egg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Chocolate Chip Cookie Dough Topping

• 11 tablespoons butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/4 cups chocolate chips

Instructions

1. Prepare the Graham Cracker Crust: Preheat your oven to 325°F (163°C). Line a 9×13 inch baking pan with foil, allowing the foil to overhang the sides for easy removal later, and spray it with nonstick cooking spray. In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/3 cup sugar. Mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake the crust for 8 minutes, or until it becomes lightly golden. Remove from oven and set aside.
2. Make the Cheesecake Layer: In a large bowl, beat softened cream cheese and 1/2 cup granulated sugar on medium speed for 3-5 minutes until the mixture is light and fluffy. Add the egg and beat until fully incorporated. Then add sour cream, lemon juice, and 1 teaspoon vanilla extract, mixing until smooth. Pour this cheesecake batter evenly over the baked graham cracker crust and spread carefully.
3. Prepare the Chocolate Chip Cookie Dough: In a separate large mixing bowl, beat the softened butter, white sugar, brown sugar, and 1 1/2 teaspoons vanilla extract together until creamy. Add the egg and beat until combined. In another bowl, whisk together the flour and salt, then gradually add this dry mixture to the butter mixture, beating until just combined. Stir in the chocolate chips evenly.
4. Assemble the Bars: Take handfuls of the cookie dough, flatten slightly, and place pieces over the cheesecake layer to cover most of the surface, leaving a few gaps here and there.
5. Bake the Bars: Return the pan to the oven and bake at 325°F (163°C) for 50-60 minutes, or until the cookie dough topping is set and golden on top.
6. Cool and Serve: Allow the bars to cool completely in the pan before lifting them out using the foil overhang. Cut into squares and serve.
7. Storage: Store leftover bars in an airtight container in the refrigerator. For best texture, let them stand at room temperature for about 15 minutes before serving to soften the cookie topping.

Notes

• Ensure cream cheese is fully softened for a smoother cheesecake layer and easier mixing.
• Press the graham cracker crust firmly and evenly to create a sturdy base that holds up to the cheesecake and cookie dough layers.
• You can substitute chocolate chips with mini chocolate chips or chunks for different texture.
• Use room temperature butter for cookie dough to achieve a creamy texture and proper mixing.
• Allowing the bars to rest at room temperature before serving enhances the soft texture of the cookie topping.
• Foil lining with overhangs makes removing the bars from the pan easy and neat.

Keywords: chocolate chip cheesecake bars, cheesecake bars, chocolate chip cookie cheesecake, dessert bars, baked dessert