You know that ridiculously fantastic Brown Butter Cream Cheese Chocolate Chip Cookie recipe I shared with you a few days ago? The post where I hinted that you might want to reserve a little cookie dough? Now is the time to pull that cookie dough out and put it to good use! And if you still haven’t made those cookies? Well, that’s just craziness:-) But now you have extra incentive. Because these, these Cookie Dough Cheesecake Bars, may just be the tastiest thing I’ve had in like….ever. That can’t be can it? I don’t know. Maybe I’ve had something tastier, but I honestly can’t remember when. What’s better than cookie dough…and cheesecake? This cheesecake filling? Well my friends, it is the yummiest, creamiest, dreamiest, cheesecake I’ve ever had. Top the whole works off with a drizzle of ganache and these are pretty much heaven.
| Cookie Dough Cheesecake Bars |
|
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/4 tsp. salt
- 1/2 cup (1 stick) butter, melted
- 3 (8-oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla
- 2 cups chocolate chip cookie dough
- Line a 9×13 pan with parchment paper or foil.
- Mix together graham cracker crumbs, sugar, melted butter, and salt.
- Press cracker mixture into the pan and bake @ 350 degrees for 10 minutes. Cool
- With a mixer, beat together cream cheese and sugar at medium speed until smooth, 1 to 2 minutes.
- Reduce speed to low and add eggs 1 at a time, beating until incorporated.
- Beat in sour cream and vanilla until combined.
- Pour over crust.
- Bake @ 325 degrees for 30-35 minutes. Edges should be set. The middle will still be jiggly.
- Dot evenly with cookie dough and return to the oven for an additional 5-10 minutes, until the cookie dough is just set.
- Cool completely. Cover and refrigerate several hours or overnight.
- If desired, drizzle with ganache. See note.
I’m pretty unscientific when it comes to making ganache. I don’t usually even measure but here is a rough idea: Pour about 1/2 cup heavy cream into a microwave-safe bowl and heat until almost boiling. Throw about 1/2 cup chocolate chips into the cream and let sit for a couple of minutes. Whisk until smooth. Let cool a few more minutes and then pour/spoon into a ziploc bag. Snip a small hole in the corner and you’re ready to drizzle!
{ 12 comments… read them below or add one }
Out of this world!!!! These are INCREDIBLE!!!!!!!!!!!!!! Thanks so much for the recipe!
You’re so welcome!!
Wow, these look similar to some bars I just made-wish I had seen your cookie dough idea before I had!
You always have such great photos!
xox
Desserts like this always deserve repeating Hannah!
I love cheesecake bars…I have already prepared all the ingredients and I am ready to start whipping a batch of these treats. Thanks for the post! Yummy post!
WOW!!!…These cheesecake bars look super delicious…
I am bookmarking these recipes for future reference…
Thanks a bunch, Becky!!!
these look so delicious!
Oh Brandi…they are! And I made their cousin today, sigh. I’m in sugar heaven;-)
Ok, WOW. Amazing. Definitely trying this as soon as my kitchen is up and running in a couple weeks!
these look dlish.:):):):):):):):):):):):):):):):):):):)::::):):)::)
Just made these. Used fat-free cream cheese and nonfat sour cream. Also the wrong size pan. (Thought I grabbed the 9×13, but definitely used the smaller one.) Also realized too late that I should have changed the bake time, so I’m not sure if it’s just not quite done or if the lack of fat in the dairy is making them not set. We’ll see when they’re served! Looks delicious regardless!
Made these today and they are amazing! I used RF Cream Cheese and they tasted great. They had a softer middle than the way your picture looks and the crust was hard to separate from the wax paper without breaking from the bottom of the cheesecake. Regardless of their soft appearance they were awesome! Highly recommended