Chocolate Chip Cheesecake Bars
You no longer have to pick between your two favorite desserts! These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends.
Ingredients
- 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
Instructions
- Preheat oven to 350 F.
- Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
- Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
- Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
- Add in the sugar and beat until combined.
- Beat in the egg and vanilla extract until smooth.
- Pour the cheesecake filling over the top of the cookie dough base.
- Crumble the remaining cookie dough over the top.
- Bake for 30 to 35 minutes.
- Let cool completely before cutting into bars.
- Store in an airtight container in the refrigerator.
Notes
Tip 1
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.
Tip 2
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.
Tip 3
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.
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.
Tip 2
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.
Tip 3
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.