Chocolate Chip Cheesecake Bars
Buttery graham cracker crust, creamy cheesecake filling, and soft chocolate chip cookie dough baked together in one pan. An easy homemade dessert with no water bath required.
Ingredients
Graham Cracker Crust
- 1¼ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
Cheesecake Filling
- 8 ounces full-fat brick-style cream cheese softened
- ⅓ cup granulated sugar
- ¼ cup sour cream
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Chocolate Chip Cookie Topping
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 325°F (163°C) and line a 9×9-inch metal baking pan with parchment paper, leaving an overhang for easy removal.
- Mix graham cracker crumbs with melted butter until combined. Press firmly into the bottom of the pan and bake for 8 minutes.
- Beat cream cheese until smooth. Add sugar, sour cream, egg, and vanilla extract, mixing just until combined.
- Pour the cheesecake filling over the warm crust and spread evenly.
- Cream softened butter with brown sugar and granulated sugar until light and fluffy. Mix in the egg and vanilla.
- Combine flour, baking soda, and salt in a separate bowl. Add to the wet mixture and mix until just combined. Fold in chocolate chips.
- Drop spoonfuls of cookie dough over the cheesecake layer.
- Bake at 350°F (177°C) for 35–40 minutes until the cookie topping is golden and the center slightly jiggles.
- Cool for 1 hour, then refrigerate for at least 2 hours before slicing into bars.
Notes
For the best texture, use room-temperature cream cheese and avoid overmixing the cheesecake filling. Chill the bars completely before slicing to get clean, neat squares. Store leftovers in an airtight container in the refrigerator for up to 5 days.