Description
Delight in these indulgent Cookie Dough Cheesecake Bars featuring a buttery graham cracker crust, a creamy cheesecake layer, and rich cookie dough chunks baked on top for a perfect blend of textures and flavors.
Ingredients
Scale
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 sugar
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
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 egg
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
Instructions
- Prepare Graham Cracker Crust: Preheat your oven to 325°F. Line a 9×13-inch baking pan with foil, leaving overhang for easy removal, and lightly spray with nonstick cooking spray. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture is moist. Firmly press the crust mixture evenly into the bottom of the pan using the back of a measuring cup. Bake for 8 minutes or until lightly golden.
- Make the Cheesecake Layer: In a mixing bowl, beat softened cream cheese with 1/2 cup sugar on medium speed for 3-5 minutes until the mixture is light and fluffy. Add one egg and beat until fully incorporated. Mix in sour cream, lemon juice, and vanilla extract until smooth. Pour this cheesecake mixture over the pre-baked crust and spread evenly.
- Prepare Cookie Dough Topping: In a large bowl, beat softened butter, white sugar, brown sugar, and vanilla extract until creamy. Add the egg and beat until combined. In a separate bowl, whisk together flour and salt, then gradually add to the wet ingredients, mixing just until combined. Fold in chocolate chips.
- Assemble the Bars: Take cookie dough by the handful, flatten slightly, and place dollops on top of the cheesecake layer, covering most of the surface but leaving some gaps.
- Bake: Bake at 325°F for 50-60 minutes, or until the cookie dough is set and golden on top.
- Cool and Serve: Allow the bars to cool completely in the pan before using the foil overhang to lift and remove them. Cut into squares for serving.
- Storage: Store the bars in an airtight container in the refrigerator. Before serving, let them stand at room temperature for about 15 minutes to soften the cookie dough layer.
Notes
- For easier removal, make sure to use foil with overhang when lining the pan.
- Do not overmix the cheesecake batter to keep it light and fluffy.
- Feel free to substitute chocolate chips with chunks or different types of chocolate for variation.
- Let the bars cool completely to ensure clean cutting and proper texture.
- Bringing bars to room temperature before serving enhances flavor and softness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie dough cheesecake bars, cheesecake bars, cookie dough dessert, graham cracker crust dessert, chocolate chip cookie dough bars
