Chocolate Chip Cookie Cheesecake Layer Bars

Ronda L. Halpin

Sometimes, when my sweet tooth strikes, I find myself wanting ALL THE THINGS. And with these bars, that's exactly what I get! A chewy base of chocolate chip cookie dough is coated in a creamy cheesecake layer before being baked. Then the whole thing gets coated in a glossy dark chocolate glaze that's simply amazing. It's what I crave.

Now you could skip or tweak any part of these bars - opt for a graham cracker crust instead of the cookie base, for example, or skip the glaze. But I really love them just as is with a cup of coffee after a long day. And aren't most days long right about now?

Chocolate Chip Cookie Cheesecake Layer Bars

Crust Layer:
  • 2 c. flour
  • ½ tsp. baking soda
  • ⅔ c. softened butter
  • ½ c. granulated sugar
  • ⅔ c. brown sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 c. chocolate chips
Filling Layer:
  • 8 oz. softened cream cheese
  • ½ c. granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract
Glaze:
  • ¼ c. heavy whipping cream
  • 1 T. honey
  • 3 oz. bittersweet chocolate, finely chopped
  • 4 tsp. warm water

Preheat the oven to 350° F. Spray a 9x13-inch baking pan with nonstick spray and set aside.

Whisk together the flour and baking soda for the crust. Cream together the butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla extract; whip to incorporate. Add the flour mixture and mix until incorporated. Fold in the chocolate chips.

Press the mixture into the bottom of the prepared baking pan to form an even layer.

Combine the filling ingredients and beat until blended. Spread the filling over the cookie dough layer and level with a spatula. Bake for 40 minutes, or until the cheesecake is set and the cookie dough has browned. Allow the bars to cool completely before glazing.

For the glaze, combine the heavy whipping cream and honey in a small saucepan over medium heat; bring to a simmer. Remove the pan from heat the and add the chocolate. Whisk until smooth and glossy. Stir in the water one teaspoon at a time. Pour the glaze over the cooled cheesecake bars and spread it out evenly. Refrigerate the bars until set before slicing with a hot dry knife.

  • Yields: 24 servings
  • Preparation Time: 1 hour

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