Chocolate Chip Cookie Dough Cheesecake Bars

I've got two cheesecake bars coming up for you all. Excessive? I think not. Cheesecake never goes out of style. And when topped with cookie dough crumbles, I don't think any of you all will be complaining!

These chocolate chip cookie dough cheesecake bars are fabulous (and a great way to use the graham cracker crumbs you have left from the Peanut Butter S'mores!). I have had this recipe pinned on Pinterest for a while and have been dying to bake these. They are decadent and will satisfy all of your sweet cravings. Graham cracker crust, cheesecake filling, and chocolate chip cookie dough to top it all off...winning.


Chocolate Chip Cookie Dough Cheesecake Bars
Recipe from Brandy's Baking

     Crust:

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

     Chocolate Chip Cookie Dough:

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup flour
• 2/3 cup chocolate chips

     Cheesecake Filling:

• 10 oz. cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper or foil, allowing a little overhang, and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt, and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Stir in the chocolate chips. Set aside. (*Note: This mixture is going to be dry...that's okay! It's like a crumble topping and it will be crumbled over the cheesecake layer.)
4. In the bowl of a stand mixer with fitted paddle attachment or in a large bowl with an electric mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter onto the prepared crust. Distribute the cookie dough on top of the cheesecake batter. Be sure to use all the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough), and the entire pan looks set if given a gentle shake. Move bars (in the pan) onto a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple of hours.
6. Lift the bars out by the overhang and cut into squares for serving.