Description
Delicious dessert bars featuring a buttery cookie layer topped with a creamy cheesecake filling and melty chocolate chips.
Ingredients
Scale
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
- 1 ¼ cups (250 grams) dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups (213 grams) semisweet chocolate chips
- 16 ounces (453 grams) cream cheese, completely softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs, at cool room temperature
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
- ¼ cup (43 grams) semisweet chocolate chips
- Flaky sea salt, optional, for topping
Instructions
- Preheat oven to 325°F. Line a 9×13-inch metal baking pan with parchment paper, leaving an overhang. Spray with nonstick spray.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl.
- Beat in the eggs, one at a time, until smooth and creamy.
- Beat in the vanilla, then scrape down the sides and bottom of the bowl.
- On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula.
- Place cookie dough in fridge while you make the cheesecake layer.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar until completely smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl.
- Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl.
- Beat in the vanilla and salt.
- Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top.
- Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Do not worry about making it look perfect.
- Sprinkle the top with 1/4 cup chocolate chips.
- Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
- Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature.
- Refrigerate for 3 hours or overnight before cutting and serving.
Notes
Using a metal pan is recommended for better heat conduction. These bars can be made ahead and taste even better after chilling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: chocolate chip, cheesecake, dessert bars, baking, easy dessert