Cookie Dough Cheesecake Bars Recipe

Indulge your sweet tooth with these irresistible Cookie Dough Cheesecake Bars! Combining the best of both worlds, this delightful dessert marries creamy cheesecake with rich chocolate chip cookie dough, all on a buttery graham cracker crust. Perfect for cookie and cheesecake lovers alike, these bars are easy to make and sure to impress at any gathering.

Why You’ll Love This Recipe

These Cookie Dough Cheesecake Bars offer a perfect blend of textures and flavors, making them an ideal treat for any occasion. The buttery graham cracker crust provides a crunchy base, while the cheesecake layer adds a creamy richness. The chocolate chip cookie dough topping brings a sweet, chewy contrast, creating a dessert that’s both satisfying and crowd-pleasing. Whether you’re hosting a party, preparing a family dessert, or simply treating yourself, this recipe is a must-try!

Ingredients Breakdown

Key Ingredients for Each Layer: Crust, Cheesecake, and Cookie Dough

• Graham Cracker Crust:
  • 1 ¼ cup Graham cracker crumbs (about 1 full packet of graham crackers)
  • ⅛ cup Packed brown sugar (light or dark)
  • ¼ cup Unsalted butter, melted
• Cheesecake Layer:
  • 16 oz Cream cheese, room temperature
  • ½ cup White granulated sugar
  • ¼ cup Sour cream, room temperature
  • ⅛ cup Heavy cream, room temperature
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs, room temperature
• Chocolate Chip Cookie Dough:
  • ⅓ cup Unsalted butter, room temperature
  • ⅛ cup White granulated sugar
  • ⅓ cup Packed brown sugar (light or dark)
  • 1 teaspoon Pure vanilla extract
  • 1 Large egg, room temperature
  • ¾ cup All-purpose flour
  • ¼ teaspoon Salt
  • ¾ cup Semi-sweet chocolate chips

this RECIPE

Step-by-Step Preparation Guide

1. How to Prepare the Graham Cracker Crust

1. Preheat the Oven: Set your oven to 325°F (160°C). Prepare a 9×9-inch baking pan by spraying it with non-stick baking spray. Line the bottom and two sides with parchment paper, leaving enough overhang to easily lift the bars out later. Spray again with non-stick spray.
2. Make the Graham Cracker Crumbs: Use a food processor or blender to crush the graham crackers into fine crumbs.
3. Mix the Crust Ingredients: In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
4. Form the Crust: Pour the mixture into the prepared pan, spreading it evenly across the bottom. Use the bottom of a measuring cup to firmly press the crumbs into place to form a compact crust.
5. Bake the Crust: Bake the crust for 10 minutes. Remove it from the oven and let it cool slightly while preparing the cheesecake layer.

2. Making the Creamy Cheesecake Layer

1. Beat the Cream Cheese: In a large mixing bowl, use a mixer to beat the cream cheese on high speed for about 1 minute until smooth and creamy.
2. Add the Sugar: Gradually add the white granulated sugar and continue beating for another minute until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to ensure even mixing.
3. Incorporate the Remaining Ingredients: Add the sour cream, heavy cream, and vanilla extract to the mixture. Beat on medium speed for 1-2 minutes until the batter is smooth and well combined. Scrape the bowl again.
4. Add the Eggs: With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent cracks in the cheesecake.
5. Pour the Cheesecake Batter: Once the crust has cooled slightly, pour the cheesecake batter over the crust and spread it out evenly with a spatula.

3. Preparing the Chocolate Chip Cookie Dough

1. Mix the Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour and salt. Set aside.
2. Cream the Butter and Sugars: In a separate mixing bowl, beat the room-temperature butter, white sugar, and brown sugar on high speed for about 2 minutes, until the mixture is light, fluffy, and well-blended.
3. Add the Vanilla and Egg: Mix in the vanilla extract and the egg until the dough is smooth and all ingredients are well combined. Remember to scrape down the sides of the bowl as needed.
4. Combine the Dry Ingredients: Gradually add the sifted flour and salt to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips with a spatula.
5. Layer the Cookie Dough: Take small amounts of cookie dough and flatten them into disc shapes using your hands. Place these discs over the cheesecake layer, covering most of the surface. It’s okay if some spots of the cheesecake show through.

4. Layering and Baking the Cheesecake Bars

1. Bake the Cheesecake Bars: Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake is ready when the cookie dough is golden brown, the edges are set, and the center has a slight jiggle.
2. Cool Completely: Allow the cheesecake bars to cool completely at room temperature before covering them with plastic wrap and transferring them to the refrigerator. Chill for at least 6 hours, or overnight, for the best results.
3. Cut into Squares and Serve: Once fully chilled, lift the cheesecake bars out of the pan using the parchment paper overhang. Cut into squares and enjoy!

Tips for the Best Cookie Dough Cheesecake Bars

• Achieving the Perfect Crust Texture: Make sure the graham cracker crust is well-compacted and evenly distributed. Use the bottom of a measuring cup for best results.
• Getting a Smooth, Creamy Cheesecake Layer: Ensure all ingredients for the cheesecake are at room temperature before mixing to avoid lumps.
• Ensuring Delicious, Chewy Cookie Dough Topping: Do not overmix the cookie dough batter, as this can lead to a tough texture. Mix just until the ingredients are combined.

Common Mistakes to Avoid

• Avoiding Overbaking or Undercooking: Check the cheesecake bars at the 50-minute mark. The center should have a slight jiggle; overbaking can cause cracks and dryness.
• Properly Measuring Ingredients: Use a kitchen scale to measure ingredients accurately, especially for the cheesecake layer, to ensure the best texture and taste.

Storage and Leftovers

To store your Cookie Dough Cheesecake Bars, place them in an airtight container and refrigerate. They can be stored for up to 5 days. For longer storage, wrap the bars tightly in plastic wrap and then aluminum foil before freezing for up to 3 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions and Presentation Ideas

Serve these Cookie Dough Cheesecake Bars chilled for the best flavor and texture. You can garnish them with a drizzle of melted chocolate, a dollop of whipped cream, or a sprinkle of mini chocolate chips for an extra touch. For an elegant presentation, cut them into uniform squares and arrange them on a decorative plate or dessert tray.

FAQs

1. Can I use a different type of cookie dough?
Yes, you can experiment with different types of cookie dough, such as peanut butter or oatmeal, to create unique variations.

2. How do I prevent the cheesecake from cracking?
Make sure all ingredients are at room temperature and avoid overmixing. Also, don’t overbake; the center should have a slight jiggle when done.

3. Can I make this recipe gluten-free?
Yes, you can substitute gluten-free graham crackers and all-purpose gluten-free flour to make this recipe gluten-free.

Conclusion

These Cookie Dough Cheesecake Bars are a delicious treat that combines the best of two classic desserts. Perfect for any occasion, they’re sure to become a favorite in your home. Give this recipe a try and let us know how it turned out! Don’t forget to share the recipe with friends and family, and subscribe to our blog for more delicious recipes!

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