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Stack of Cookie Dough Cheesecake Bars.
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5 from 23 votes

Cookie Dough Cheesecake Bars

These cookie dough cheesecake bars are made with a graham cracker, baked cheesecake, and chocolate chip cookie on top. When it bakes, the center stays like cookie dough!
Prep Time40 minutes
Cook Time1 hour
Chilling Time6 hours
Total Time7 hours 40 minutes
Servings: 16 cheesecake bars
Calories: 299kcal

Ingredients

Graham Cracker Crust

  • 1 ¼ cup Graham cracker crumbs about 1 full packet of graham crackers.
  • cup Packed brown sugar light or dark
  • ¼ cup Unsalted butter melted

Cheesecake

  • 16 oz Cream cheese room temperature
  • ½ cup White granulated sugar
  • ¼ cup Sour cream room temperature
  • cup Heavy cream room temperature
  • 1 teaspoon Pure vanilla extract
  • 2 Large eggs room temperature

Chocolate Chip Cookie Dough

  • cup Unsalted butter room temperature
  • cup White granulated sugar
  • 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

Instructions

Graham Cracker Crust

  • Preheat oven to 325F. Spray a 9X9 pan with non-stick baking spray. Line the bottom and 2 sides with parchment paper. Make sure that parchment paper is sticking out far enough on top so it's easy to grab. This will help make it easier to get the cheesecake out of pan. Spray again.
  • Use a food processor or blender to blend the graham crackers until a fine crumb forms.
    1 ¼ cup Graham cracker crumbs
  • Mix together graham cracker crumbs, brown sugar, and melted butter until it is all nice and wet. (it should feel like wet sand).
    ⅛ cup Packed brown sugar, ¼ cup Unsalted butter
  • Pour the graham cracker crumbs into the pan. Use fingers to spread it evenly on the bottom (crust will only go on the bottom and not on the sides.) Then, use the bottom of a measuring cup to compact the crust down.
  • Bake crust for 10 minutes.

Cheesecake

  • While the crust is baking, start the cheesecake batter. Using a mixer, beat the cream cheese on high for 1 minute until smooth. Add in sugar and beat for another minute. It should be very smooth and fluffy. Scrape the bowl.
    16 oz Cream cheese, ½ cup White granulated sugar
  • Add the sour cream, heavy cream, and vanilla. Beat on medium for about 1-2 minutes until batter is very smooth again. Scrape the bowl. Add in eggs one at a time on low and mix until just combined. Scrape the bowl between eggs.
    ¼ cup Sour cream, ⅛ cup Heavy cream, 1 teaspoon Pure vanilla extract, 2 Large eggs
  • When the crust is done baking, pour the cheesecake batter on top and spread evenly.

Chocolate Chip Cookie Dough

  • In a medium bowl, sift together the flour and salt. Set aside.
    ¾ cup All-purpose flour, ¼ teaspoon Salt
  • Using a mixer, beat the butter, white sugar, and brown sugar together on high for 2 minutes. The butter will become light, fluffy, and well blended.
    ⅓ cup Unsalted butter, ⅛ cup White granulated sugar, ⅓ cup Packed brown sugar
  • Add in vanilla extract and egg. Mix well until combined. Scrape the bowl.
    1 teaspoon Pure vanilla extract, 1 Large egg
  • Slowly add in the dry ingredients and mix on low. Then, add in the chocolate chips. Mix until combined.
    ¾ cup Semi-sweet chocolate chips
  • Take small amount of cookie dough and flatten into a disc shape using your hands. Place on top of the cheesecake batter. Repeat until the entire cheesecake is covered. See above for a photo. Some cheesecake batter spots will show.
  • Bake for 50-60 minutes. The cheesecake is done baking when the cookie is golden brown, the edges are set, and the middle has a slight jiggle.
  • Let the cheesecake bars cool completely before covering and transferring to the fridge. Let the cheesecake bars cool for 6 hours to overnight. Once cool, pull the bars out of the pan and cut into squares. Store the cheesecake bars in the fridge until ready to eat.

Notes

For high altitude baking- For the cookie dough add 1 tablespoon extra of flour.
Make sure all dairy ingredients are room temperature before you start.
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookie dough.

Nutrition

Calories: 299kcal | Carbohydrates: 23g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 176mg | Potassium: 114mg | Fiber: 1g | Sugar: 14g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg