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These Chocolate Chip Cookie Cheesecake Bars are made with a soft chocolate chip cookie crust, filled with a real cheesecake filling, and topped off with even more chocolate chip cookie dough!  A rich, unique treat!

The cheesecake for these chocolate chip cookie bars is very simple to make and very rich and creamy (as cheesecake always should be).  As with all of my cheesecake recipes, this one uses a small amount of sour cream to really bring out the full flavor in these bars.


For Cookie Layer
  • ¾ cup butter, softened
  • ⅔ cup sugar
  • ¾ cup brown sugar
  • 1 ½ tsp corn starch
  • ½ tsp baking powder
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 2 cups flour
  • ¾ tsp salt
For Cheesecake Layer
  • 24 oz cream cheese, softened (three 8-oz packages)
  • ¾ teaspoon vanilla extract
  • ⅔ cup sugar
  • 2 eggs
  • ⅓ cup sour cream
  1. Preheat oven to 350F and line an 11x7 baking pan with foil. Lightly grease with butter and set aside.
Cookie Layer
  1. Prepare your cookie layer first by using an electric mixer to beat together the softened butter and sugars. Beat until light and fluffy.
  2. Add egg and then egg yolk, stirring until well-combined.
  3. Stir in vanilla extract.
  4. In a separate, medium-sized bowl, whisk together flour, corn starch, baking powder, and salt.
  5. Gradually add dry ingredients into wet until completely combined. Stir in chocolate chips.
  6. Press about half of the cookie dough evenly into the bottom of your prepared pan. Set the remaining cookie dough aside and prepare your cheesecake filling.
Cheesecake Layer
  1. Use an electric mixer to beat together cream cheese and sugar until well-combined.
  2. Stir in vanilla extract.
  3. Gradually stir in sour cream until combined.
  4. Add eggs, one at a time, beating until combined.
  5. Pour the cheesecake layer into your pan over your cookie dough layer.
  6. Take your remaining cookie dough and drop it randomly over the top of the cheesecake layer (it will not cover the whole cheesecake, this is fine).
  7. Bake on 350F for 35 minutes or until cookie layer is just beginning to turn golden brown and cheesecake bounces back to the touch.
  8. Allow to cool to room temperature, then transfer to refrigerator and allow to chill at least 6 hours before cutting and serving.