Description
Delight in these decadent Chocolate Chip Cookie Cheesecake Bars that combine chewy chocolate chip cookie dough with a creamy, rich vanilla cheesecake layer. This crowd-pleasing dessert is perfect for beginners, baking in a single pan to create 24 irresistible bars with gooey chocolate chips and a touch of flaky sea salt on top.
Ingredients
Scale
Cookie Dough
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1 ¼ cups (250 grams) dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups (213 grams) semisweet chocolate chips
Cheesecake Filling
- 16 ounces (453 grams) cream cheese, completely softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- ¼ cup (43 grams) semisweet chocolate chips
Topping (Optional)
- Flaky sea salt
Instructions
- Preheat oven: Set your oven to 325°F (163°C) and prepare a 9×13-inch metal baking pan by lining it with parchment paper with an overhang for easy removal. Spray lightly with nonstick spray to prevent sticking.
- Make cookie dough: In a medium bowl, whisk together flour, sea salt, baking soda, and baking powder. In a separate large bowl, cream the unsalted butter with dark brown sugar and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. Gradually mix the dry ingredients into the wet mixture until combined. Stir in 1 ¼ cups of semisweet chocolate chips evenly into the dough.
- Prepare cheesecake filling: Using a stand mixer or electric hand mixer, beat the softened cream cheese until smooth and creamy. Add granulated sugar and mix well to combine. Blend in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and fine sea salt. Gently fold in ¼ cup of semisweet chocolate chips.
- Assemble layers: Press about two-thirds of the cookie dough evenly across the bottom of the prepared baking pan to form a solid cookie base. Pour the cheesecake filling over the cookie layer and spread it evenly with a spatula. Crumble the remaining cookie dough over the cheesecake layer in small chunks to cover the top.
- Bake: Place the pan in the preheated oven and bake for 45–47 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool and chill: Remove from oven and let cool to room temperature in the pan. Then cover loosely with foil or plastic wrap and refrigerate for at least 4 hours or overnight to allow the bars to fully set and enhance flavors.
- Serve: Lift the bars out of the pan using the parchment paper overhang. Cut into 24 squares with a sharp knife. Optionally, sprinkle flaky sea salt on top before serving for a delicious contrast in flavor.
Notes
- Make sure all eggs and butter are at cool room temperature (about 67°F) for best texture and mixing.
- Line the pan with parchment paper for easy removal without damage to the bars.
- Chilling the bars overnight helps the cheesecake layer set firmly and makes cutting cleaner.
- Flaky sea salt on top adds a gourmet touch that enhances the sweetness.
- These bars keep well refrigerated for up to 5 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bar (approx. 1/24th of recipe)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 65 mg
