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Chocolate Chip Cookie Dough Cheesecake Bars

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“I have not tried this recipe yet. I found it in Cooking Pleasures, and I need a safe place to keep it. "The cookie dough stays soft, even after baking."”
READY IN:
1hr
YIELD:
16 bars
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat the oven to 350ºF.
  2. Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
  3. Spray the foil with nonstick cooking spray.
  4. In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
  5. Stir in the miniature chocolate chips.
  6. Press into the bottom and 1-inch up the sides of the pan.
  7. Bake for 6 min or until set, and cool on a wire rack.
  8. Decrease oven to 325ºF.
  9. In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
  10. Beat in the egg and 1 tsp vanilla until just blended.
  11. Pour the filling into the prepared crust.
  12. In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
  13. Beat in the flour at low speed just until incorporated.
  14. Stir in 1 cup of chocolate chips by hand.
  15. Drop teaspoonfuls of the dough over the filling.
  16. Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
  17. Cool completely on a wire rack.
  18. Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
  19. Let stand until set.
  20. Using the foil edges, lift bars from the pan; peel away the foil.
  21. Cut into 16 pieces and serve at room temperature.
  22. Cover and refrigerate any leftovers.

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