Chocolate Chip Cookie Dough Cheesecake Bars
When I sent a picture of these bars to Hubby at work to show him what I had done during my day off, his response was simple “YES PLEASE”. As I’ve mentioned, Hubby is a HUGE cookie dough fan. As much as he claims not to be a big sweets/dessert guy, he will never deny his love of cookie dough. So when I saw these pop up in my Google Reader, there was no doubt that I had to add them to my must-bake list.
And due to that love of cookie dough, these bars jumped right to the top of that must-bake list. And boy am I glad they did. In fact, I think everyone who got to taste these guys is glad they made it to the top of the must-bake list.
These bars start with a base of a graham cracker crust with mini chocolate chips in it. Yes please. Next comes a cheesecake layer. Yes please. And last, but definitely not least, comes a layer of cookie dough crumbles. Yes Please.
The combination of these three layers results in amazingly delicious cookie bar that you will not be forgetting about any time soon. You get a great crunchiness from the graham cracker crust, then a great creaminess from the cheesecake layer, and then the delicious crumbliness from the cookie dough. I this this cookie dough recipe would be great to mix in to some ice cream. Like I mentioned, it yielded large crumbles of cookie dough, as opposed to the smooth cookie dough frosting that I’ve used on brownies and mini cupcakes.
A couple notes, I doubled this recipe since I was baking for a large group. I used a 9×13 pan and had to bake them for about double the baking time listed. I have shown the recipe below as a single batch. The original recipe has a chocolate drizzle over the top. I left it off literally because I forgot about it, but it would add another layer of indulgence to these bars.
Chocolate Chip Cookie Dough Cheesecake Bars
Yield: 16
Ingredients:
For the Crust
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini chocolate chips
For the Cookie Dough
5 Tbsp butter, room temp.
1/3 cup brown sugar
3 Tbsp sugar
1/4 tsp coarse salt
1 tsp vanilla extract
3/4 cup flour
1 cup chocolate chips
For the Cheesecake Filling
10 oz. cream cheese, room temp.
1/4 cup sugar
1 egg
1 tsp vanilla extract
Directions:
Preheat oven to 325.
For the crust
Grease a 8x8 pan with butter, line pan with parchment paper and butter the paper, leaving enough to extend over the sides.
Crush graham crackers into crumbs to make 1 & 1/2 cups. Add to butter and stir until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.
For cookie dough
Using mixer and the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
For cheesecake
Using mixer, beat cream cheese and sugar until smooth. Add egg and vanilla extract, beating just until blended.
Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes, or until set. Transfer to wire rack to cool completely. Place in the refrigerator to chill several hours.
Recipe adapted from Bake at 350
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Jen – these look phenomenal! I am pretty sure I could eat the entire batch of your cupcakes in one sitting. Thank you so much for helping Krystal and Eric celebrate Cupcake’s arrival!
beantownbaker — May 8th, 2013 @ 8:21 pm
These were definitely dangerous. People were fighting over the last one at the party I took them too.
They look delicious! Love that little cupcake stand.
beantownbaker — May 8th, 2013 @ 8:22 pm
I got it at Home Goods. Isn’t it super cute?
Nutella frosting?! Yes please!
Awww Jen, these are so gorgeous and a great way for you to get back in your baking habit!! Did you know that I had a big nutella phase during cupcake’s pregnancy…I need this frosting in my life!! Thank you for participating in my virtual baby shower. XXOO
beantownbaker — May 8th, 2013 @ 8:23 pm
You definitely need this frosting in your life. Even if you just make it to eat with a spoon. It’s SO good. Good luck with the upcoming arrival of your cupcake! (my sister is pregnant and refers to her little one as her nugget!)
These look wonderful and that nutella cloud frosting sounds phenomenal!!
I used the nutella cloud frosting on my birthday cake last year and I was blown away at how perfectly the name matched the texture! I love how perfectly smooth and fluffy it is. And yours looks absolutely perfect on top of that cupcake!
beantownbaker — May 8th, 2013 @ 8:23 pm
I know – isn’t it the perfect name for this frosting. It’s amazing.
I’d also fill these with Nutella, and use a chocolate stout cake… mmmm…
beantownbaker — May 8th, 2013 @ 8:24 pm
YUM! That’s a great idea.
Gorgeous cupcakes! It’s hard not to want a nutella cloud frosting! I just made cupcakes for the first time in awhile too, I forget how relaxing and fun cupcakes can be!
You had me at ‘Nutella’, Jen! Beautiful cuppies!
So cute and absolutely perfect!
Oh man…nutella frosting? These sound so good!
beantownbaker — May 8th, 2013 @ 8:25 pm
It tastes much better than it sounds. Trust me. I’m debating going to get the leftovers out of the fridge to snack on some…
Oh goodness, these look dangerous 😉 loving the nutella frosting!
beantownbaker — May 8th, 2013 @ 8:25 pm
They’re definitely dangerous. I was glad I took them to a friend’s house.
Those cupcakes are perfect!!!
Do i have to have a paddle and stand mixer? I only have a regular hand mixer at the moment.
beantownbaker — November 24th, 2013 @ 6:02 pm
A hand mixer probably would work just fine.