Description

Chocolate Chip Cookie Cheesecake Bars combine the best of two beloved desserts: chewy chocolate chip cookies and creamy vanilla cheesecake. These bars feature a rich, smooth cheesecake layer sandwiched between layers of classic chocolate chip cookie dough, baked to perfection for a perfect balance of flavors and textures. Ideal for beginner bakers looking to impress with a crowd-pleasing dessert, this recipe yields 24 generously sized slices perfect for any occasion.

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 Layer

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, for topping

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Instructions

Prepare the oven and pan: Preheat the oven to 325°F (163°C). Line a 9×13-inch metal baking pan with parchment paper, ensuring the paper extends over the edges for easy removal. Spray the parchment with nonstick spray to prevent sticking.
Make the cookie dough: In a medium bowl, whisk together the all-purpose flour, sea salt, baking soda, and baking powder. In a large mixing bowl, cream the unsalted butter with dark brown sugar and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract. Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the 1 ¼ cups semisweet chocolate chips.
Prepare the cheesecake layer: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat until incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and fine sea salt. Gently fold in the ¼ cup semisweet chocolate chips.
Assemble the bars: Press half of the cookie dough evenly into the bottom of the prepared baking pan. Pour the cheesecake batter over the cookie layer, spreading it evenly. Crumble the remaining half of the cookie dough over the top of the cheesecake layer, distributing it as evenly as possible.
Bake the bars: Place the pan in the preheated oven and bake for 45 to 47 minutes, or until the cheesecake is set and the cookie topping is golden brown. The center should be mostly firm with a slight jiggle.
Cool and chill: Remove the baking pan from the oven and allow the bars to cool completely at room temperature. Once cooled, refrigerate the bars for at least 4 hours or preferably overnight to set fully.
Serve: Lift the bars out of the pan using the parchment paper overhang. Cut into 24 squares. Optionally, sprinkle flaky sea salt on top before serving to enhance flavor.

Notes

Use room temperature ingredients for the best texture and ease of mixing.
Allow the bars to chill thoroughly before slicing to ensure clean cuts.
Flaky sea salt as a topping enhances the balance between sweet and savory.
You can swap semisweet chocolate chips for milk or dark chocolate chips to vary flavor.
Baking times may vary slightly depending on oven accuracy; check for a set cheesecake center.

Nutrition

Serving Size: 1 slice (1/24th of batch)
Calories: 320 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 34 g
Fiber: 1.5 g
Protein: 5 g
Cholesterol: 70 mg