Description
Creamy cookie dough cheesecake bars with a buttery crust and chocolate chip topping. An easy baked dessert everyone loves.
Ingredients
- Crust: 1¼ cups graham cracker crumbs
- Crust: 5 tablespoons unsalted butter, melted
- Egg Free Cookie Dough: 8 tablespoons unsalted butter, softened
- Egg Free Cookie Dough: ⅓ cup packed light brown sugar
- Egg Free Cookie Dough: 3 tablespoons granulated sugar
- Egg Free Cookie Dough: ¼ teaspoon salt
- Egg Free Cookie Dough: ¾ cup all purpose flour, heat treated
- Egg Free Cookie Dough: 1 cup chocolate chips
- Cheesecake Layer: 8 ounces cream cheese, softened
- Cheesecake Layer: ¼ cup granulated sugar
- Cheesecake Layer: 1 large egg
Instructions
- Preheat the oven to 325°F and line a 9 inch square pan with parchment paper, leaving overhang on the sides.
- Stir together the graham cracker crumbs and melted butter, then press firmly into the bottom of the pan.
- Bake the crust for 6 minutes and set aside to cool slightly.
- In a bowl, beat the softened butter, brown sugar, granulated sugar, and salt until smooth.
- Stir in the heat treated flour just until combined, then fold in the chocolate chips to form the cookie dough. Set aside.
- In a separate bowl, beat the cream cheese and sugar until smooth.
- Add the egg and mix just until incorporated.
- Pour the cheesecake mixture evenly over the baked crust.
- Break the cookie dough into small flattened pieces and gently place them over the cheesecake layer, covering most of the surface.
- Bake for 28 to 32 minutes until the center looks set and the cookie dough feels firm to the touch.
- Cool completely at room temperature, then refrigerate for at least 2 hours before slicing.
Notes
- Heat treating the flour makes the cookie dough safe to eat while keeping its classic texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American