6 Easy Steps: Chocolate Chip Cookie Dough Cheesecake Bar

Chocolate Chip Cookie Dough Cheesecake Bar: Each bite is sinfully sweet with chocolate chips, cookie dough, and cheesecake!

A special occasion necessitates a special, sinfully excellent dessert recipe, and a special season like the holidays necessitates that extra sinful, to-die-for dessert, which this chocolate chip cookie dough cheesecake bar fulfills.

It’s the holy grail of cookie bars, combining two of the best desserts: cheesecake and chocolate chip cookie dough! This is a delectable dessert that everyone enjoys, with a sweet conclusion that no one wants to feel guilty about because it’s the holidays!

The good news is that this delectable dessert is simple to prepare. The buttery cookie dough, the luscious cheesecake, and the ever-so-appealing chocolate chips in every bite are all flavors I adore.

The Chocolate Chip Cookie Dough Cheesecake Bar is similar to the classic Brownie Butter Cake as it manifests the best of both worlds in one dessert recipe.

Indulge your sweet craving this season by making this for your family and friends. I can tell you that you will not be disappointed.

INGREDIENTS:

CRUST CONTROL

• 1 1/2 cups crushed graham crackers
• 5 teaspoons melted unsalted butter
• COOKIE DOUGH WITH CHOCOLATE CHIPS
• 5 tbsp unsalted butter (at room temperature)
• 1/3 cup light brown sugar, packed
• 3 tbsp. sugar (granulated)
• salt (1/4 teaspoon)
• 1 teaspoon vanilla extract (pure)
• flour, 3/4 cup
• chocolate chips (1 cup)

FILLING FOR THE CHEESECAKE

• 10 ounces (300 g) room temperature cream cheese
• 1 tablespoon of sugar
• 1 big room-temperature egg
• 1 teaspoon vanilla extract (pure)

HOW TO BAKE CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BAR

INSTRUCTIONS:

1. Preheat the oven (325 degrees Fahrenheit or 162 degrees Celsius). Spray an 8-inch square baking sheet with nonstick cooking spray and line with parchment paper or foil, leaving a little overhang. Remove from the equation.
2. Combine the graham cracker crumbs into the melted butter in a large mixing bowl. Press the mixture into the bottom in the prepared pan and bake for 6 minutes in a preheated oven. Place the pan on a cooling rack. Do not switch off the oven.
3. Prepare the chocolate chip cookie batter while the crust is cooling. In the bowl with the paddle attachment or a large mixing basin with an electric mixer, beat the butter, brown sugar, granulated sugar, salt, and vanilla until thoroughly incorporated for about 1 minute. Add the flour and mix slowly until barely combined. Then add the chocolate chips and stir to combine. Remove from the equation.
4. In the large mixing basin with an electric mixer, whisk the cream cheese and sugar until smooth. Beat in the egg and vanilla essence at low speed until just incorporated. Fill the prepared crust with the cheesecake batter. Then form clumps with your hand and flatten the dough clumps in your palms to make them more uniform. Cover the top of the cheesecake batter with the cookie dough. Make sure you use every last bit of dough. The majority of the cheesecake batter will be covered.
5. Bake until the top feels dry and solid of the cookie dough (around 30 minutes), and a slight shake confirms that the entire pan is set. Place the bars on a cooling rack.
6. Using the overhang, remove the bars from the pan. Slice into the desired size, and store in the refrigerator. Serve at room temperature or chilled.