Description
Chocolate Chip Cookie Cheesecake Bars combine the best of two classic desserts in one irresistible treat. These bars feature a chewy chocolate chip cookie base layered with a creamy, rich vanilla cheesecake filling, topped with semisweet chocolate chips and optional flaky sea salt.
Ingredients
Scale
- 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
- 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
- Flaky sea salt (optional, for topping)
Instructions
- Preheat your oven to 325°F (163°C). Prepare a 9×13-inch metal baking pan by lining it with parchment paper, leaving an overhang on the sides to allow easy removal of the bars after baking. Lightly spray the parchment with nonstick spray to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder. In a separate large bowl, using an electric mixer, cream the softened butter with dark brown sugar and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1 ¼ cups semisweet chocolate chips.
- In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add granulated sugar and continue to beat until fully incorporated and fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla extract and fine sea salt until just combined. Finally, fold in ¼ cup semisweet chocolate chips.
- Press about two-thirds of the cookie dough evenly into the bottom of the prepared baking pan to form the base layer. Spread the cheesecake filling evenly over the cookie dough base. Crumble the remaining cookie dough over the top of the cheesecake layer in small morsels, covering the surface as much as possible.
- Place the pan in the preheated oven and bake for approximately 45 to 47 minutes, or until the cheesecake layer is set and the cookie topping is lightly golden. Avoid overbaking to maintain creamy texture.
- Remove the pan from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the bars for at least 4 hours or preferably overnight to allow the cheesecake to firm up fully.
- Use the parchment paper overhang to lift the bars out of the pan. Cut into 24 equal slices. Optionally, sprinkle flaky sea salt over the top just before serving for an enhanced flavor contrast.
Notes
- Prep Time: 1 hour
- Cook Time: 47 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg