Today’s Cheesecake Bars with Chocolate Chip Cookie Crust are lovely, creamy and chewy desserts that are perfect for hot summer days because they are served cool.
Your house is going to smell doubly good when you make these bars. First when you bake the chocolate chip cookie crust and again when you bake the cheesecake layer! The artist kept coming into the kitchen wondering what was smelling so delicious, LOL.
The crust is a simple chocolate chip cookie dough pressed into a baking pan. First line the pan with parchment paper long enough to extend over two opposite edges to create a sling – this sling will help you lift the bars out of the pan later. It is a great way to work with any baked goods that you lift out of the pan to slice and serve.
Once the crust has baked, you top it with a cheesecake filling and bake again until the cheesecake is set. Let it cool to room temperature and then chill up to overnight in the refrigerator. Be sure you plan ahead for the resting and chilling times needed! Bring the pan out of the refrigerator about 30 minutes before you plan on slicing the bars.
You may notice little black dots in the cream cheese filling. Those are from vanilla beans because I used vanilla paste instead of vanilla extract. I love the bold flavor it gives to baked goods.
The original recipe was topped with crispy bacon and flaky salt, but since I didn’t have them handy, I left them off. If you want to include them, be sure to check out the original recipe from Hugs and Cookies XOXO.
This dessert is a beautiful combination of chewy and creamy with enough chocolate to tempt everyone. It is easy to make, it just takes time for cooling and chilling. Because you make much of it in advance, plan ahead and you’ll have a beautiful dessert on hand any time!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Cheesecake Bars with Chocolate Chip Cookie Crust:
• Butter, brown sugar, granulated sugar
• Eggs, vanilla, flour, salt
• Chocolate chips, cream cheese, sour cream
What is the best way to melt chocolate?
I personally prefer to use my microwave. Put the chocolate chips in a microwave-safe bowl and heat for 15 seconds. Stir and continue heating in 15 second bursts, stirring after each one, until most of the chocolate is melted. Any remaining pieces will melt in the residual heat; stir until smooth.
If you can afford it, buy a second bowl for your stand mixer. This will save you from having to wash and dry bowls between stages of recipes. This was one of the best purchases I’ve ever made! And while you’re at it, get a second beater blade too. Put these on your holiday wish list!
How to make Cheesecake Bars with Chocolate Chip Cookie Crust:
1. Line a square baking pan with a parchment sling; preheat the oven to 350°F
2. Mix together the chocolate chip cookie dough and press into the prepared pan; bake 20 minutes, then set aside while you make the filling
3. Beat the cream cheese, sour cream, and sugar until smooth and creamy; add the eggs, vanilla, and salt, mixing to combine
4. Pour the filling over the baked crust and bake for 40 minutes at 325°F; cool to room temperature then chill several hours in the refrigerator
5. Lift the bars out of the pan and cut into squares; drizzle the melted chocolate over the tops of the squares and serve
To warm up cold eggs, fill a bowl with hot water and add the uncracked eggs. Let them sit until warmed, about 5 minutes. If they still feel cold to the touch, repeat the hot water bath.
Recommended Tools (affiliate links; no extra cost to you):
• 9-inch square pan
• Parchment paper sheets
• Kitchen scale
• Stand mixer or hand mixer
• Long, sharp knife
• Piping bags
You can adjust any recipe to gluten-free by using 120 grams of my favorite gluten-free flour blend. If using another brand of flour, whisk the mix, spoon it lightly into a measuring cup, level off the top with a knife, and weigh the flour. Use that weight as your standard per cup of that specific flour blend.
Cheesecake Bars with Chocolate Chip Cookie Crust (GF)
This dessert is a beautiful combination of chewy and creamy with enough chocolate to tempt everyone. Easy to make, the bulk of the time is hand's off. Be sure you plan ahead for the resting and chilling times needed!
- 8 tablespoons (1 stick; 113 g) butter, at cool room temperature
- 1/2 cup (100 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1-1/4 cups (150 g) flour
- 1/2 teaspoon kosher salt
- 1 cup (170 g) semisweet chocolate chips
- 16 oz (454 g; 2 blocks) cream cheese, at room temperature
- 1/4 cup (57 g) sour cream, at room temperature
- 2/3 cup (133 g) granulated sugar
- 3 eggs, at room temperature
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
- 1 cup (170 g) semisweet chocolate chips
- 3/4 tsp coconut oil, optional
- Preheat the oven to 350°F and line a 9x9 pan with parchment paper, extending over two edges to create a sling (this will help you lift the bars out of the pan later).
- Make the Crust: Using a stand mixer or hand mixer, beat the butter and both sugars together until it forms large clumps, then add the egg and vanilla, beating until smooth. Mix in the flour and salt, when fully incorporated, stir in the chocolate chips. Press the dough into the bottom of the prepared baking pan, smoothing the top, and bake 20 to 25 minutes, until puffed and lightly golden just at the edges. Remove from the oven and let cool on a wire rack while you make the cheesecake layer.
- Lower the oven temperature to 325°F.
- Prepare the Cheesecake layer: Beat the cream cheese, sour cream, and sugar until smooth and creamy. Add the eggs, vanilla, and salt and mix to combine. Pour this mixture over the cooled crust and bake for 35 to 40 minutes until puffed, the center is set, and the edges are just starting to turn golden. Remove from the oven and set on a wire rack. Cool the cheesecake to room temperature for a couple of hours. The top will sink as it cools. Once cooled, cover and
chill a few hours or overnight in the fridge.
- To Serve: Run a knife around the uncovered edges of the bars and lift out of the pan using the parchment sling. Place on a cutting board and slice into squares or rectangles, running the knife under hot water and wiping it dry between each cut. Separate the squares a little bit on the parchment as you make each cut.
- Pour the chocolate chips into a microwave-safe bowl and add coconut oil. (The oil helps keep the chocolate smooth and easily pourable.) Heat in 15 or 20 second bursts, stirring after each heating until mostly melted. The residual heat will finish melting any remaining pieces. Stir well until smooth and silky.
- When slightly cooled, pour the melted chocolate into a piping bag or resealable plastic bag, press into one corner or the tip, cut a small piece off the tip of the bag, and drizzle the melted chocolate on each square. Let set for a few minutes before serving. Serve at room temperature for the best texture.
- To Store: Keep the bars covered and refrigerated when not serving.
- Recipe Source: The Heritage Cook
Adapted from Hugs and Cookies xoxo
Amount Per Serving: Calories: 217Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 100mgSodium: 426mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 11g
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