I know the title alone makes you want one of these. I don’t blame you. This dessert takes two of my favorite sweets and combines them perfectly. This is an easy recipe to whip up but does create quite a few dishes and is multi-stepped. You need to make the crust, cheesecake filling and the cookie dough. You could use store bought cookie dough to save some time if you are in a pinch but really, if your making a crust and filling why not just whip up some dough as well (plus you can eat it raw since there are no eggs in it! BONUS!!).
I suggest using mini chocolate chips for the dough as it makes these bars easier to cut and eat, plus you get a little more chocolate in every bite! Yeah!
I whipped each component up by hand but you could use a mixer if you want. I found with melted butter and room temperature ingredients there was no need to lug out my stand mixer.
If you do make these I suggest making them a day before you need them. Like cheesecakes these get better with a day of rest. I highly recommend eating these chilled (as I do a cheesecake). They will be creamy and crumbly and just so satisfying that a small piece will do. Everyone at work loves these and these were the first to sell out at our bake sale. I think the name draws people in but the flavor kept them coming back for another!
I can’t wait to make these for easter using some pretty colored sprinkles and Holiday colored M&M’s on top. How irresistible will that be??
Before easter, I may make these again with some peanut butter cheesecake filling and peanut butter cookie dough. To top it off I think some chopped Reese’s PB cups on top would be phenomenal! If you try it, let me know!
I rate this recipe an 9
Chocolate Chip Cookie Dough Cheesecake Bars
adapted from here
1 1/2 cups graham cracker crumbs
4 TBS butter, melted
1 TBS sugar
2/3 cup mini chocolate chips
5 TBS butter, melted
1/3 cup brown sugar
4 TBS sugar
1/8 tsp salt
1 tsp vanilla extract
3/4 cup flour
1 cup mini chocolate chips
8 oz. cream cheese, room temperature
1/4 cup sugar
1 tsp vanilla extract
Preheat oven to 325.
Grease a 8×8 pan with butter, line pan with parchment paper and butter the paper, leaving enough to extend over the sides.
Crush graham crackers into crumbs to make 1 & 1/2 cups. Add sugar and mix. Stir in butter and mix until crumbs are moistened. Stir in chocolate chips.
Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.
In a medium bowl stir together the butter, brown sugar, sugar, salt, and vanilla extract at medium until smooth. Gently fold in flour. Mix just until incorporated. Stir in chocolate chips. Set aside.
In a small bowl stir cream cheese until soft. Add sugar and stir until smooth. Add egg and vanilla extract, stir just until blended.
Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling. Sprinkle a few more mini chips over the top and gently press down (this makes it look pretty)
Bake about 30 minutes, or until set. Transfer to wire rack to cool completely. Place in the refrigerator to chill several hours.