Cookie Dough Cheesecake Bars Recipe
Introduction
Cookie Dough Cheesecake Bars combine two beloved desserts into one irresistible treat. With a graham cracker crust, a creamy cheesecake layer, and soft cookie dough topping, these bars are perfect for any occasion. They’re easy to make and sure to impress your family and friends.
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 (divided)
- 11 tablespoons butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 egg (for cookie dough)
- 1/4 teaspoon salt
- 1 1/4 cups chocolate chips
Instructions
- Step 1: Preheat your oven to 325°F (160°C). Line a 9×13-inch baking pan with foil, letting it overhang the sides for easy removal later. Spray the foil with nonstick cooking spray.
- Step 2: In a bowl, mix together the graham cracker crumbs, melted butter, and 1/3 cup sugar until moistened. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes or until lightly golden.
- Step 3: For the cheesecake layer, beat the cream cheese and 1/2 cup sugar on medium speed for 3 to 5 minutes until light and fluffy. Add 1 egg and beat until just combined. Mix in sour cream, lemon juice, and 1 teaspoon vanilla until smooth. Pour this over the baked crust and spread evenly.
- Step 4: Prepare the cookie dough by beating softened butter, white sugar, brown sugar, and 1 1/2 teaspoons vanilla extract in a large bowl until creamy. Add the remaining egg and mix until combined. In a separate bowl, whisk together the flour and salt, then gradually incorporate into the wet mixture. Stir in the chocolate chips.
- Step 5: Using your hands or a spoon, take the cookie dough in handfuls, flatten slightly, and place on top of the cheesecake layer. Repeat, covering most of the cheesecake, leaving a few gaps.
- Step 6: Bake the bars at 325°F for 50 to 60 minutes, or until the cookie dough is set and golden on top.
- Step 7: Allow the bars to cool completely in the pan. Once cooled, lift out the foil and cut into squares for serving.
Tips & Variations
- For extra flavor, toast the graham cracker crumbs lightly before mixing for a deeper crust taste.
- You can substitute the chocolate chips with white chocolate or butterscotch chips for a different twist.
- If you prefer, add a pinch of cinnamon to the cheesecake layer for subtle warmth.
- Use chilled cream cheese to help the cheesecake layer hold its texture better.
Storage
Store the cookie dough cheesecake bars in an airtight container in the refrigerator for up to 5 days. Before serving, let them sit 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 freeze these cheesecake bars?
Yes, you can freeze them. Wrap individual bars tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I use a different type of crust?
Absolutely. If you prefer, you can use a cookie crust or a brownie base instead of the graham cracker crust. Just adjust the baking time accordingly.
Print
Cookie Dough Cheesecake Bars Recipe
- Total Time: 1 hour 20 minutes
- Yield: 16 bars 1x
Description
Deliciously rich Cookie Dough Cheesecake Bars featuring a graham cracker crust, a creamy cheesecake layer, and generous dollops of chocolate chip cookie dough baked to golden perfection. Perfect as a dessert or sweet treat for any occasion.
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 (163°C). Line a 9×13-inch baking pan with foil, leaving an overhang on the sides for easy removal later, and spray with nonstick cooking spray. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until moistened. Press the mixture firmly and evenly into the bottom of the pan using the back of a measuring cup or your hands. Bake for 8 minutes or until lightly golden. Remove from oven.
- 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 light and fluffy. Add the egg and blend until just combined. Then incorporate sour cream, lemon juice, and vanilla extract until smooth. Pour this batter evenly over the warm crust and spread with a spatula.
- Prepare Cookie Dough Topping: In a large bowl, cream together softened butter, white sugar, brown sugar, and vanilla extract until smooth and creamy. Beat in the egg until fully incorporated. In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Assemble Bars: Take portions of the cookie dough by the handful, flatten slightly, and place them over the cheesecake layer in the pan. Repeat this process until the cheesecake surface is mostly covered, leaving a few gaps here and there.
- Bake Bars: Return the pan to the oven and bake at 325°F (163°C) for 50 to 60 minutes or until the cookie dough topping is set and golden on top.
- Cool and Serve: Remove the bars from the oven and let them cool completely in the pan. Use the foil overhang to lift the bars out of the pan. Cut into squares before serving.
- Storage: Store the cheesecake bars in an airtight container in the refrigerator. Before serving, allow them to stand at room temperature for about 15 minutes to soften the cookie dough topping for the best texture and flavor.
Notes
- For easier slicing, ensure the bars are completely cooled and chilled.
- Use full-fat cream cheese for the creamiest texture.
- If you prefer, substitute half of the chocolate chips with white chocolate or butterscotch chips for variation.
- Allowing the bars to soften slightly at room temperature enhances the cookie dough texture.
- The foil lining makes cleanup easier and helps in removing the bars without breaking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: cookie dough cheesecake bars, cheesecake bars, cookie dough dessert, graham cracker crust, chocolate chip cookie dough, baked dessert bars
