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Chocolate Chip Cookie Cheesecake Bars - Creamy, Gooey, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • For the Cookie Dough: 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup semisweet chocolate chips
  • For the Cheesecake Filling: 16 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1/4 cup sour cream (or plain Greek yogurt)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Equipment: 8x8-inch baking pan
  • Parchment paper
  • Electric mixer or sturdy whisk
  • Spatula

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8x8 pan with parchment, leaving overhang for easy lifting.
  2. Make the cookie dough. Beat butter, granulated sugar, and brown sugar until creamy. Mix in the egg and vanilla. Add flour, baking soda, and salt. Stir until just combined, then fold in chocolate chips.
  3. Form the crust. Press about 2/3 of the dough evenly into the lined pan. Reserve the rest for topping.
  4. Make the cheesecake layer. Beat cream cheese until smooth. Add sugar, sour cream, egg, vanilla, and a pinch of salt. Mix until creamy with no lumps.
  5. Assemble. Pour the cheesecake batter over the crust and smooth the top. Crumble or flatten small pieces of the remaining cookie dough and scatter them evenly over the cheesecake layer.
  6. Bake. Bake for 28–34 minutes, until the cookie topping is golden and the center looks set but slightly jiggly.
  7. Cool and chill. Let the pan cool to room temperature. Refrigerate for at least 3 hours (overnight is best) before slicing.
  8. Slice and serve. Lift out with the parchment, slice into bars, and enjoy chilled or slightly cool.