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Chocolate Chip Cookie Cheesecake Bars

Indulge in Chocolate Chip Cookie Cheesecake Bars Bliss

These Chocolate Chip Cookie Cheesecake Bars combine creamy cheesecake with a buttery cookie base, perfect for satisfying your sweet tooth.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 20 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Layer
  • 2 cups all-purpose flour Forms the base structure for the cookie dough
  • 1 teaspoon fine sea salt Enhances flavors and balances sweetness
  • 1 teaspoon baking soda Helps the cookie rise
  • 1 teaspoon baking powder Essential for achieving the right cookie consistency
  • 1 cup unsalted butter Adds richness and moisture
  • 1/2 cup granulated sugar Sweetens the cookie layer
  • 1 cup dark brown sugar Brings moisture and a deep flavor
  • 2 large eggs Bind ingredients and aid in leavening
  • 2 teaspoons vanilla extract Infuses flavor into both layers
  • 1 cup semisweet chocolate chips Provides pockets of melted chocolate
For the Cheesecake Layer
  • 16 ounces cream cheese Creates a creamy cheesecake layer
  • 1/2 cup granulated sugar Sweetens the cheesecake layer
  • 2 large eggs Offers structure to the cheesecake filling
  • 1 teaspoon vanilla extract Adds rich flavor
  • pinch flaky sea salt Optional topping for a gourmet finish

Equipment

  • 9x13-inch metal baking pan
  • electric mixer
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a 9x13-inch metal baking pan with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, fine sea salt, baking soda, and baking powder.
  3. Cream together unsalted butter, granulated sugar, and dark brown sugar until light and fluffy. Add eggs and vanilla extract, then mix in dry ingredients and chocolate chips.
  4. Beat the cream cheese and granulated sugar together until smooth. Add eggs, vanilla, and flaky sea salt, mixing until combined.
  5. Press two-thirds of the cookie dough into the bottom of the pan, then pour the cheesecake mixture on top. Drop dollops of remaining cookie dough over the cheesecake.
  6. Bake for 40-50 minutes until edges turn golden and a toothpick comes out clean.
  7. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours before slicing.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 160mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for best mixing results. Chill the dough for a chewy texture and don't overmix.

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