MMMM….. Chocolate Chip Cheesecake Bars. Who doesn’t love the taste of a warm chocolate chip cookie fresh out of the oven? And let’s not forget about the creamy and decadent delight that is cheesecake. Individually, these desserts are divine, but have you ever wondered what would happen if we combined them together?
Well, wonder no more! Picture this: a layer of soft, chewy chocolate chip cookie dough hugging a luscious, velvety smooth cheesecake filling. The contrasting textures and flavors come together in perfect harmony with every single bite.
One of the greatest things about Chocolate Chip Cookie Cheesecake Bars is the versatility they offer. You can customize them to suit your preferences by adding various toppings or mix-ins. Sprinkle some extra chocolate chips on top for an intense chocolate experience or perhaps throw in some nuts for an added crunch. The possibilities are endless, allowing you to create your own signature version of these scrumptious bars.
So why settle for just one mouthwatering dessert when you can have two in one? So grab your apron, preheat that oven, and get ready to whip up some magic. It’s time to enjoy the wonderful union of chocolate chip cookies and cheesecake like never before!
Chocolate Chip Cheesecake Bars
- 1 package 8 oz Philadelphia Original Brick Cream Cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 package 16.5 oz refrigerated Pillsbury™ Chocolate Chip Cookie Dough
- Preheat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth.
- In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
When making your cheesecake mixture, this recipe calls for softened or room temperature cream cheese. Softened cream cheese is creamier when mixed and easier to blend with the other ingredients. If your cream cheese is too cold, your mixture will be lumpy.
If you don’t have time to wait for your cream cheese to soften at room temperature, remove the cream cheese from its packaging and place in a microwave-safe bowl. Microwave the cream cheese in 10-second increments until it’s soft, but not too warm.
Be careful not to over mix your batter. Too much air can cause the cheesecake to rise too rapidly in the oven and crack. You can avoid this by mixing the cream cheese and sugar thoroughly and gently blend once you add the egg.