You really get an awesome combination with these bars – a crisp graham cracker crust, a creamy cheesecake layer, topped with sweet chocolate chip cookie dough. Yum! These bars were made for a coworker’s Birthday (shout out to Stacey!) and were her special request. I love when people encourage my baking habits! 🙂
These were quite simple to make, they just took a little longer than anticipated to cook thoroughly. So give yourself plenty of time to be safe! For folks who love lots of different types of desserts, this recipe would be a winner – enjoy!
Chocolate Chip Cheesecake Bars
1 1/2 cups graham cracker crumbs
5 Tbsp unsalted butter, melted
Chocolate Chip Cookie Dough:
5 Tbsp unsalted butter, room temperature
1/3 cup light brown sugar
3 Tbsp sugar
1/4 tsp salt
1 tsp vanilla extract
3/4 cup all-purpose flour
2/3 cup chocolate chips
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 tsp vanilla extract
Yield: 12 bars
Preheat oven to 325 degrees F. Line an 8×8 square baking pan with foil, allowing a little overhang, and spray with nonstick cooking spray. Set aside.
Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in the preheated oven for 6 minutes. Remove the pan to a cooling rack.
While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter, brown sugar, sugar, salt, and vanilla until smooth and thoroughly combined. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed until just incorporated. Pour the cheesecake batter onto the prepared crust. Using your hand to form small clumps, distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough.
Bake for about 45 minutes, until the cookie dough is cooked and firm and the entire pan looks set if given a gentle shake. Move the pan to a cooling rack and allow to cool completely. Chill the pan in a refrigerator overnight if possible or for at least a couple hours. Lift the bars out by the foil overhang and cut into squares for serving.
Source: Brandy’s Baking