Cookie Dough Cheescake Bars

 by Alyssa

Chocolate chip cookie dough and cheesecake are two of my favorite desserts, so I knew I would love these bars! They were rich, indulgent, and absolutely delicious. Seriously, they were amazing! I definitely ate one for breakfast today.

  

The graham cracker crust is already super simple, but to save time, you can buy graham cracker crumbs instead of whole graham crackers. Make sure you press the crumbs into the pan evenly, because any thin spots may burn.

This recipe is super quick to make - you bake the crust for a few minutes, then while it cools, just mix up your cookie dough and cheesecake.

We rolled little teaspoon-sized balls of cookie dough and spread them out over the cheesecake, then sprinkled the rest of the cookie dough over the top. You could just sprinkle it all over the top also.

Cookie Dough Cheesecake Bars

Yield: 12 bars

For the crust:

1 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

For the chocolate chip cookie dough:

5 tablespoons unsalted butter, room temperature

1/3 cup packed light brown sugar

3 tablespoons granulated sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

3/4 cup flour

1 cup chocolate chips

For the cheesecake filling:

10 ounces cream cheese, room temperature

1/4 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil, allowing a little overhang. Spray with non-stick spray.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooking rack. Do not turn your oven off.

3. 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 butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, just until incorporated. Mix in the chocolate chips. Set aside.

4. 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 just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon sized clumps. Be sure to use all of the dough. You will cover most of the cheesecake batter. 

5. Bake for about 30 minutes, until the top looks dry and firm and the entire pan looks set if you give it a gentle shake. Move entire pan to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired sized and store in the refrigerator. Serve cold or at room temperature.

Happy baking!