Cheesecake Cookie Bars
Yield: 8 servings
Prep time: 45 minutes
Cook time: 50 minutes
Total time: 1 hour and 35 minutes
Rich and creamy cheesecake combined with a homemade chocolate chip cookie layer! These are so irresistible, you will definitely have more than one. It is great for a party or freezing up into individual portions. Approved by my good friend's 4 year old son, he was so looking forward to this dessert that he was willing to finish a bowl of salad for dinner in order to have one. I am confident that you will fall in love with this cheesecake cookie bar too. For this recipe, I combined my homemade chocolate chip cookie recipe with a simple cheesecake filling.
Does the cheesecake cookie bar need to be cooked in a water bath?
Yes, it is put on a baking sheet filled halfway with hot water to help it stay moist and creamy.
Does the cream cheese have to be at room temperature to make this cheesecake bar?
The softened cream cheese at room temperature is easier to mix and incorporate. When the cream cheese is cold, it can end up lumpy and cause the texture of the cheesecake to not be as creamy and smooth.
Can the cheesecake bars be frozen?
They taste so good frozen, like a cheesecake cookie ice cream bar. Each bar should be individually wrapped in cling wrap before freezing.
Ingredients
- 2 packages of cream cheese (room temperature)
- 2 eggs (room temperature)
- 1 cup of sugar
- 1 tsp of vanilla extract
- 250g of unsalted butter (room temperature)
- 1-1/4 cup of Brown Sugar
- 1 tsp of vanilla essence
- 1 egg (room temperature)
- 2-1/2 cups of all purpose flour (sifted)
- 1/2 cup of corn starch (sifted)
- 1-1/2 tsp of baking powder
- 6 tbsp of olive oil
- 2 cups of dark chocolate chips
Directions
Preheat the oven to 350°F.
Mix together 250g of unsalted butter and 1-1/4 of brown sugar until well incorporated.
Add 1 egg and 1 tsp of vanilla essence. Continue mixing.
Add 2-1/2 cups of sifted all purpose flour, 1/2 cup of corn starch, 1-1/2 tsp of baking powder, 6 tbsp of oil until well combined.
Toss in 2 cups of dark chocolate chips.
Cover the cookie dough and allow it to rest for 30 minutes in the refrigerator.
Mix 2 packages of cream cheese and 1 cup of sugar until it is well incorporated.
Gently fold in 2 eggs, and 1 tsp of vanilla extract until smooth. Set aside.
Once the dough has finished resting, press it into the bottom of a 8-inch by 8-inch square baking pan that is lined with parchment paper or greased with butter.
Spread the cream cheese mixture evenly on top of the cookie layer.
Put the baking pan on top of a baking sheet and place in the middle rack of the oven.
Add hot water to fill the tray up halfway.
Bake for 45-50 minutes or until the cheesecake is not wobbly.
Once it finishes baking, allow the cheesecake to rest in the oven for 15 minutes with the door cracked.
Remove the cheesecake from the oven and let it cool for at least 30 minutes.
Refrigerate for at least 4 hours or until chilled and cut into 4-inch by 4-inch bars.