Description
Delicious Cookie Dough Cheesecake Bars feature a buttery graham cracker crust, a rich and creamy cheesecake layer, and a soft, chocolate chip studded cookie dough topping baked to golden perfection. Perfectly portioned into 48 bars, these treats combine classic flavors in a convenient bar form—ideal for gatherings and dessert lovers alike.
Ingredients
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 granulated sugar
- 1/4 cup sour cream
- 1 egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla bean paste
Cookie Dough Topping
- 11 tablespoons butter, softened
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons vanilla bean paste
- 1 egg
- 1 1/2 cups 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 pan with foil, allowing some overhang for easy removal later, and spray with nonstick cooking spray. In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until fully combined and moistened. Press the mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Bake for 8 minutes or until it turns lightly golden. Remove from oven and set aside.
- Make the Cheesecake Layer: In a mixing bowl, beat softened cream cheese and 1/2 cup sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy. Add the egg and beat until fully incorporated. Then add sour cream, lemon juice, and vanilla bean paste; mix well until smooth. Pour the cheesecake mixture evenly over the baked crust and spread gently with a spatula.
- Prepare Cookie Dough Topping: In a large bowl, beat the softened butter, white sugar, brown sugar, and vanilla bean paste together until creamy. Add the egg and mix until combined. In a separate bowl, whisk together the flour and salt, then gradually incorporate this flour mixture into the butter mixture until combined. Stir in the chocolate chips evenly.
- Assemble Cookie Dough Topping: Take handfuls of the cookie dough, slightly flatten them, and place them over the cheesecake layer, covering most of it. It’s okay if there are a few gaps.
- Bake the Bars: Place the pan back into the oven and bake at 325°F for 50 to 60 minutes, or until the cookie dough is set and slightly golden on top.
- 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 using the foil overhang and cut into 48 squares.
- Storage: Store the cheesecake bars in an airtight container in the refrigerator. Before serving, let them stand at room temperature for about 15 minutes to allow the cookie dough to soften.
Notes
- Make sure the cream cheese is softened to prevent lumps in the cheesecake mixture.
- Using the foil overhang makes it easier to remove the entire batch for cutting and serving.
- Allowing the bars to rest at room temperature before serving improves texture and flavor.
- You can substitute vanilla bean paste with vanilla extract if needed, but paste provides more intense flavor.
- For easier portion control, use a sharp knife dipped in warm water to cut clean squares.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
