Chocolate Chip Cheesecake Bars Recipe

Introduction

These Chocolate Chip Cheesecake Bars combine a buttery graham cracker crust, a creamy cheesecake layer, and a rich cookie dough topping loaded with chocolate chips. They’re an irresistible treat that blends all your favorite desserts in one delicious bar.

Ingredients

• 2 1/4 cups graham cracker crumbs (16 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
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 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 flour
• 1 egg
• 1/4 teaspoon salt
• 1 1/4 cups chocolate chips

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9×13 inch pan with foil, leaving overhang on the sides for easy removal. Spray the foil with nonstick cooking spray.
2. Step 2: In a bowl, mix the graham cracker crumbs, melted butter, and 1/3 cup sugar until the mixture is moist. Firmly press the crust into the bottom of the prepared pan in an even layer. Bake for 8 minutes until lightly golden.
3. Step 3: For the cheesecake layer, beat the cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Add the egg and beat until combined. Then mix in sour cream, lemon juice, and 1 teaspoon vanilla extract until well blended. Pour this mixture evenly over the baked crust.
4. Step 4: To make the cookie dough topping, beat the softened butter, white sugar, brown sugar, and 1 1/2 teaspoons vanilla extract in a large bowl until creamy. Add the egg and blend well. In a separate bowl, whisk together flour and salt, then gradually add to the butter mixture until combined. Stir in chocolate chips.
5. Step 5: Take cookie dough by the handful, flatten slightly, and place it over the cheesecake layer, covering most of the surface with some gaps.
6. Step 6: Bake at 325°F (163°C) for 50-60 minutes, or until the cookie dough is set and golden on top. Let cool completely in the pan before lifting out using the foil overhang. Cut into squares and serve.

Tips & Variations

• Use your favorite chocolate chip cookie dough recipe or store-bought dough (about 2 packages, 18 oz each) if short on time.
• Customize the cookie dough by adding nuts, candies, or swapping chocolate chips for butterscotch chips.
• If substituting Oreos for graham crackers, omit the sugar in the crust for balance.
• For freezing, cool bars completely, freeze individually on a sheet until solid, then store in plastic bags with parchment paper between layers. Freeze up to 3 months.

Storage

Store these bars in an airtight container in the refrigerator for up to one week. Before serving, let them come to room temperature for about 15 minutes for the best texture. To reheat, you can microwave individual bars in 20-second intervals or enjoy them chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I half the recipe and use an 8×8 pan?

Yes, you can halve the recipe for an 8×8 pan. Keep in mind the baking time will be shorter, so check the bars regularly to avoid overbaking.

Should I use salted or unsalted butter?

Unsalted butter is recommended to better control the salt level in the recipe, but salted butter can be used if that’s what you have on hand.

Chocolate Chip Cheesecake Bars Recipe

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★★★★★

4.4 from 143 reviews

Indulge in rich, decadent Chocolate Chip Cheesecake Bars featuring a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a luscious chocolate chip cookie dough topping. Perfectly baked to golden perfection, these bars combine the best elements of cheesecake and cookie dough into one irresistible dessert.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 58 minutes
• Total Time: 1 hour 18 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 2 1/4 cups graham cracker crumbs (about 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 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 1/2 cups all-purpose flour
• 1 egg
• 1/4 teaspoon salt
• 1 1/4 cups chocolate chips

Instructions

1. Prepare Graham Cracker Crust: Preheat the oven to 325°F (163°C). Line a 9×13-inch baking pan with foil, allowing overhang on the sides for easy removal later, and spray with nonstick cooking spray. In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or your hands. Bake the crust for 8 minutes or until it turns lightly golden. Remove from oven and set aside.
2. Make Cheesecake Layer: In a mixing bowl, beat softened cream cheese and 1/2 cup sugar on medium speed using a mixer for 3 to 5 minutes until the mixture is light and fluffy. Add the egg and beat until incorporated. Next, add sour cream, lemon juice, and vanilla extract, mixing until fully combined. Pour the cheesecake batter evenly over the baked graham cracker crust, smoothing the top with a spatula.
3. Prepare Cookie Dough Topping: In a large mixing bowl, beat softened butter, white sugar, brown sugar, and vanilla extract until creamy and smooth. Add the egg and beat until combined. In a separate bowl, whisk together the flour and salt, then gradually incorporate the dry ingredients into the butter mixture. Stir in the chocolate chips until evenly distributed. Take portions of the cookie dough by the handful, slightly flatten them, and place them over the cheesecake layer. Repeat until the cheesecake layer is mostly covered but leaving a few gaps.
4. Bake Bars: Place the assembled pan back into the oven and bake at 325°F (163°C) for 50 to 60 minutes, or until the cookie dough topping is set and golden brown on top. The bars may still have slight jiggle in the middle but should not be liquid.
5. Cool and Serve: Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, lift the bars out by the foil overhang and cut into squares. For best texture, store in an airtight container in the refrigerator and let them stand at room temperature for about 15 minutes before serving to soften the cookie dough topping.

Notes

• You can use your favorite chocolate chip cookie dough recipe or store-bought cookie dough; if using store-bought, 2 (18-ounce) packages are recommended.
• Customize the cookie dough by adding chopped nuts, candy pieces, or substituting chocolate chips with butterscotch or other chips.
• To freeze, cool bars completely, place them on a baking sheet lined with parchment paper in a single layer without touching, freeze for about 1 hour, then transfer to a freezer-safe plastic bag with parchment between layers. Freeze up to 3 months.
• Defrost frozen bars in the refrigerator overnight or warm briefly in the microwave at 20-second intervals.
• Use unsalted butter for the crust and cookie dough to control saltiness.
• Do not leave bars at room temperature more than a couple of hours due to the cheesecake layer.

Keywords: Chocolate chip cheesecake bars, cheesecake bars, chocolate chip cookie dough, graham cracker crust, dessert bars, baked cheesecake, homemade dessert