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Chocolate Chip Cookie Cheesecake Bars

Chocolate chip cookie cheesecake bars layer a creamy cheesecake filling between a golden cookie crust and chocolate chip cookie crumbles. Bake them in a 9x13-inch pan, then chill before cutting into bars.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling and chilling 5 hours
Total Time 6 hours 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed, light
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups semisweet chocolate chips
For the cheesecake filling
  • 2 packages (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 instant-read thermometer

Method
 

Prepare the pan
  1. Heat the oven to 325°F.
  2. Grease a 9x13-inch baking pan.
  3. Line the pan with parchment paper, leaving overhang on the long sides.
Make the cookie dough
  1. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
  2. Beat in the eggs and vanilla until combined.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Stir the flour mixture into the butter mixture just until no dry flour remains.
  5. Fold in the chocolate chips.
Bake the crust
  1. Press half of the dough evenly into the prepared pan.
  2. Crumble the remaining dough into small pieces and set the crumbles aside.
  3. Bake the crust for 12–15 minutes, until set and just beginning to turn golden at the edges.
Make the cheesecake filling
  1. In a medium bowl, beat the cream cheese and sugar until smooth.
  2. Beat in the eggs and vanilla just until combined.
Assemble and bake
  1. Spread the filling over the warm crust.
  2. Scatter the reserved cookie dough crumbles evenly over the top.
  3. Bake for 40–50 minutes, until the cookie topping is golden and the center of the filling registers 160°F on an instant-read thermometer.
Chill and cut
  1. Cool in the pan on a wire rack for 1 hour.
  2. Refrigerate for at least 4 hours.
  3. Lift out by the parchment and cut into bars.

Notes

For neat bars, chill completely and wipe the knife between cuts. Store covered in the refrigerator for up to 5 days; freeze the bars for up to 2 months. A 1:1 gluten-free baking flour blend can replace the all-purpose flour.