Press ~2/3 of the cookie dough down onto the bottom of the prepared pan.
Pour the cheesecake filling over the crust in an even layer.
Take remaining cookie dough, flatten slightly and place on top of cheesecake layer.
Bake until cheesecake is set and golden brown on top.
Chocolate Chip Cookie Cheesecake Bars Tips and FAQ:
Can I use an 8×8 or 9×9-inch baking pan? Yes. If making in an 8×8 or 9×9-inch pan, increase the baking time by 5-10 minutes or until cheesecake layer appears set.
Can I use store bought cookie dough? I have not personally tested this recipe with store bought cookie dough, but an 18 oz. roll of refrigerates chocolate chip cookie dough should work just fine.
Try not to over bake the bars: You want to bake long enough so the cheesecake layer is set, but not too long because we don’t want the cookie layer to become dry and crumbly. Bake until golden brown on top. Bars will continue to cook in the pan when you remove the bars from the oven to cool.
Cool bars completely: I know, waiting is the hard part! I recommend cooling on the counter for 45 minutes, and then an additional 1-2 hours in the fridge before cutting and serving. This helps to get clean cuts in your bars and they will simply taste better! (This also means this recipe a great make-ahead recipe)
Customize your cookie dough: Use your favorite cookie dough recipe or add in nuts, butterscotch chips, etc.
Preheat the oven to 325°F and grease a 9×13-inch baking pan* (see notes for different size pans)
Make the cookie dough first. In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder and salt. Set aside.
Cream the butter and sugars in a stand mixer using the paddle attachment until light and fluffy, ~2-3 minutes. Add in the egg, egg yolk and vanilla extract. Gradually add in the dry ingredients. Add in chocolate chips just until combined.
Make the cheesecake filling: using a hand mixer, beat the cream cheese and sugar until light and fluffy. Add in the egg, vanilla and flour and mix again until incorporated and smooth.
With floured fingers, press ~2/3 of the cookie dough down onto the bottom of the prepared pan.
Pour the cheesecake filling over the crust in an even layer. Take remaining cookie dough, flatten slightly and place on top of cheesecake layer. Repeat until cheesecake layer is mostly covered with cookie dough (there will be some gaps).
Bake for ~35-40 minutes, or until cheesecake is set and golden brown on top. Cool for at least 45 minutes at room temperature and then chill in the fridge for 1-2 hours before cutting into bars.
When ready to serve, let stand at room temperature for 15 minutes or so before serving for the cookie to soften. Cut into small squares. Store in an air-tight container in the fridge.
If making in an 8×8 or 9×9-inch pan, increase the baking time by 5-10 minutes or until cheesecake layer appears set.When spreading 2/3 of the cookie dough down for crust layer in a 9×13-inch pan, a thin layer of dough will work just fine. You may not feel like there is enough dough, but it will spread when baking. Bars can be stored in the freezer for up to 3 months.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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