These Chocolate Chip Cookie Cheesecake Bars have got to be one of my favourite bakes yet. The best chocolate chip cookie dough with a quick cheesecake filling, all baked up until golden.Make sure to allow 1-2 hours for setting time.
Ingredients
COOKIE DOUGH
- 170 g unsalted butter melted and cooled slightly (1 ½ stick / ¾ cup / 6oz)
- 360 g plain flour (all purpose flour) (2 ¾ cups)
- 1 teaspoon baking soda bicarb soda
- ½ teaspoon salt
- 1 cup light brown sugar (200g/7oz)
- ⅓ cup white granulated sugar (70g)
- 2 large eggs , room temperature
- 2 teaspoons vanilla extract
- 2 cup chocolate chips of choice 360g
CHEESECAKE FILLING
- 250 g cream cheese , softened (8 ¾oz)
- ¼ cup white granulated sugar (50g / ~1¾oz)
- 1 large egg , room temperature
- 2 teaspoons vanilla extract
- ¼ cup sour cream , room temperature (60ml)
For best results, always weigh ingredients where a weight is provided
Equipment
- 9x13 baking tin
- stand mixer or handheld beater
- Silicone spatulas
Instructions
- Preheat oven to 180C (160C fan forced) / 350F. Line a 9x13 baking pan with baking paper. If using a stand mixer, attach the paddle or have an electric mixer ready.
- FOR THE COOKIE DOUGH:If you haven’t already, melt the butter and transfer to a large mixing bowl to cool slightly.
- In a medium bowl whisk together the flour, baking soda and salt.
- Add both sugars to the butter and beat with on medium-high for 4-5 minutes whisk until fully combined and lightened by a few shades.
- Add the eggs and vanilla and beat just until smooth. Scrape down the sides of the bowl as necessary.
- Add the flour mixture and beat until 80% combined.
- Reserve a handful of the chocolate chips for topping and add the rest to the cookie dough. Fold them through with a rubber spatula or wooden spoon. Set aside.
- FOR THE CHEESECAKE LAYER:In a medium bowl, beat together the cream cheese and sugar until smooth and creamy - about 1 minute. You can use the same beaters just wipe away most of any cookie dough residue first.
- Add the egg, sour cream and vanilla and beat until smooth.
- ASSEMBLE:Scatter just over half of the cookie dough in small clumps onto the bottom of the prepared pan. It’s a stick dough, but press it down as flat as you can all over, making sure there are no gaps.
- Pour and spread the cheesecake filling evenly over the cookie base.
- Press small pieces of the remaining cookie dough flat, then lay over the cheesecake filling - you will have some gaps.
- Scatter over the reserved chocolate chips.
- Bake in the oven for 32-35 minutes until golden brown on top. If it is getting golden too quickly, you can cover it with foil for the last 15 minutes baking time.
- Cool in pan then refrigerate for 3 hours or overnight is even better.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- The dough is sticky, so just handle it as best you can.
- All ovens vary. Check for doneness 2-3 minutes before the recipe suggest.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
