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Chocolate Chip Cookie Dough Cheesecake Bars | Can't Stay Out of the Kitchen | these sensational #brownies combine the best of #chocolatechip #cookies with a luscious #cheesecake layer. We absolutely devoured them! #dessert #chocolate

Chocolate Chip Cookie Dough Cheesecake Bars

Teresa Ambra
Chocolate Chip Cookie Dough Cheesecake Bars are outrageously good! This delicious dessert includes chocolate chip cookie dough on the top and bottom of the bar. The bar-type cookie is stuffed with a luscious cheesecake filling in the middle! You'll be drooling from the first bite.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 134 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 1 electric mixer
  • 2 large mixing bowls
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

BROWNIE:

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3 1/2 cups UNBLEACHED all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 12-oz. bags semisweet chocolate chips

CHEESECAKE FILLING:

  • 16 oz. pkg. cream cheese softened (2 blocks)
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup granulated sugar

Instructions
 

BROWNIES:

  • Preheat oven to 350°.
  • Cream together the butter, granulated sugar, brown sugar, eggs, vanilla, salt and baking soda with an electric mixer.
  • Stir in flour and 1 ½ bags chocolate chips with a wooden spoon.
  • Press ½ to 2/3 of the dough into an 11”x17” jelly roll pan that’s been sprayed with cooking spray.
  • Cover with cheesecake filling.
  • Crumble remaining cookie dough over top of cheesecake layer.
  • Sprinkle remaining chocolate chips over top.
  • Bake 35-40 minutes at 350° or until a toothpick inserted in center comes out clean.

CHEESECAKE FILLING:

  • Soften cream cheese; transfer to a large mixing bowl.
  • Add remaining ingredients.
  • Mix ingredients with an electric mixer until no lumps remain.
  • Spread over top of cookie dough crust.

Notes

NOTE: If using store-bought cookie dough, bake in a 9x13" glass baking dish. Slice one roll and fit into the bottom of the pan, then use the second roll crumbled over the cheesecake filling.
 
NOTE: I highly recommend using the homemade cookie dough rather than store-bought cookie dough for best results.
 
NOTE: I have made this recipe with lots of different cookie doughs such as Peppermint, Creme de Menthe and Red Velvet. I would highly recommend using this with Peanut Butter, Funfetti, Butterfingers, Snickers, M&M's, Oatmeal Raisin, Sugar, Reese's Peanut Butter Cups, Oreos, Snickerdoodle, White Chocolate and Cranberries, Heath Toffee English Bits or Molasses cookies for a great treat!
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 134kcalCarbohydrates: 21gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 27mgSodium: 122mgPotassium: 50mgFiber: 0.2gSugar: 13gVitamin A: 146IUCalcium: 42mgIron: 1mg
Keyword cheesecake, chocolate, chocolate chip cookie, chocolate chip cookie dough cheesecake bars, chocolate dessert, dessert
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