These gooey Chocolate Chip Cookie Cheesecake Bars are what happens when chocolate chip cookies and cheesecake collide. A sweet vanilla cheesecake layer is sandwiched between homemade chocolate chip cookie dough then baked until it’s puffed and set. They’re a scrumptious dessert cookie bar the whole family will love.
Chocolate Chip Cookie Cheesecake Bars made with Homemade Cookie Dough
While there’s no shortage of convenience items available at grocery stores, I gravitate to baking from scratch most often. I think it’s perfectly fine to take advantage of prepared cookie dough and cake mixes from time to time and I do so myself, there’s just something extra special about baking from scratch. If you’re intimidated by this, no baking shame here at all, go for those products to get your feet wet and gain experience. Homemade chocolate chip cookie dough really uses basic ingredients that are often pantry staples. Flour, sugar, butter, eggs and of course, a generous amount of chocolate chips. You’ll need baking soda, salt and vanilla too but, it’s truly not a difficult thing to do at all. Go for homemade, you’ll be so glad you did.
Chocolate Chip Cookie Cheesecake Bars
A few tips for your baking success:
- Start with room temperature butter and cream cheese. It blends more easily with the other ingredients and from the beginning you’re working toward a successful end result.
- Taking the time to line the pan with either aluminum foil or parchment is important. This will enable you to easily lift the cookie bars from the pan for cutting.
- The purpose of Neufchatel cheese in this recipe is for the lighter texture but, full fat cream cheese will work equally well.
- When a recipe calls for sifting, some people cringe. I primarily use a whisk for this and it has never failed me, yet. The point is to evenly distribute the salt and leavening with the flour.
- When sprinkling the top with chocolate chips, it’s fine to eyeball this just a bit. Start with 1/2 cup and add more, or not, from there to suit your taste.
- These cookie bars should be stored chilled however, I prefer the texture once they’ve been allowed to come just a smidge closer to room temperature. There’s no wrong way to enjoy them go with your preference.
Other Chocolate Chip Goodies To Enjoy
One of my favorite recipes to make with my kiddos is my Loaded Chocolate Chip Pecan Cookie Brittle. Once it’s baked, the pieces are randomly broken into pieces and they always love that task. Other family favorites are my Loaded Oatmeal Chocolate Chip Cookies and Triple Chocolate Chip Pudding Cookies. These Chocolate Chip Muffins are a nice treat with a cuppa joe and Chocolate Chip Pie is like feasting on dessert at the Kentucky Derby.
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Helpful Kitchen Items:
Chocolate Chip Cookie Cheesecake Bars
Ingredients
- 2 8 oz neufchatel or cream cheese softened
- 2 eggs large
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 1/3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350°F. Line a 13x9 inch metal baking pan with heavy duty foil. Spray liberally with baking spray.Set aside.
- Using an electric hand mixer or stand mixer whip together the cream cheese, 2 large eggs, 1/2 cup granulated sugar and 1 tsp vanilla. Beat on medium-high for 2 minutes or until completely smooth. Set aside.
- In a large mixing bowl beat together the softened butter, 3/4 cup granulated sugar, 3/4 cup brown sugar and 1 tsp vanilla until fully combined. Add 2 large eggs, one at a time. Beat well after each addition.
- Sift together the flour, baking soda and salt. Lower the speed of the mixer and add gradually to the creamed butter. Stop and scrape the sides of the bowl periodically. (A whisk works perfectly to sift the dry ingredients)
- Mix in 2 cups chocolate chips by hand until equally distributed in the cookie dough.
- To assemble: Spread 2/3 of the cookie dough in the pan. Top with cheesecake mixture, spread evenly.
- Use a tsp to dollop remaining cookie dough on top. Gently spread over the cheesecake. It may not be completely covered. Sprinkle with remaining 1/2 cup chocolate chips.
- Bake for 30 minutes. Check for browning and lay aluminum foil on top. Bake for another 20-30 minutes or until a toothpick inserted into the center comes back clean.
- Cool in the pan on a baking rack. Once cooled, lift from pan using aluminum foil, then cut into 36 equal pieces.
- Store leftovers chilled.
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