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Chewy Chocolate Chip Cheesecake Bars - Cheesecake bars: bake this incredible dessert combining chocolate chip cookies and creamy cheesecake. Perfect for any occ

Chewy Chocolate Chip Cheesecake Bars

These chewy chocolate chip cheesecake bars feature a rich, buttery crust made with dark brown sugar for a delightful texture.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 sticks (227 grams) unsalted butter, (at cool room temperature (67°F))
  • 1 cups (250 grams) dark brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, (at cool room temperature)
  • 2 teaspoons vanilla extract
  • 1 cups (213 grams) semisweet chocolate chips

Method
 

  1. Preheat oven to 325°F. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang. Spray with nonstick spray.
  2. Prepare the cookie dough: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one at a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.
  4. Prepare the cheesecake batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.
  5. Assemble: Press two-thirds of the cookie dough into an even layer in the prepared pan. Pour the cheesecake batter over the cookie dough and spread evenly. Drop the remaining cookie dough in small spoonfuls over the cheesecake layer. It doesn't have to be perfect; the dough will spread during baking.
  6. Bake for 35-40 minutes, or until the edges are golden brown and the cheesecake is set but still slightly jiggly in the center. A toothpick inserted into the cookie dough portion should come out with moist crumbs. Let cool completely in the pan on a wire rack before lifting out with the parchment paper overhang and cutting into bars. Refrigerate for at least 2 hours before serving for best results.

Notes

- Don't overmix the cheesecake batter once the eggs are added; mix just until combined to prevent cracks. Overmixing can incorporate too much air, leading to a cracked surface.
- For perfectly set cheesecake bars, ensure they are fully cooled at room temperature, then chilled in the refrigerator for at least 2 hours. I personally find that chilling them overnight yields the best texture and makes them much easier to cut cleanly.
- Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month. Thaw frozen bars in the refrigerator before serving.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.