What could be better than combining my favorite cookie with creamy delicious cheesecake? Hence chocolate chip cookie cheesecake bars! Because I was running low on chocolate chips, I used 1 cup chocolate chips and 1 cup white chocolate chips, and while totally delicious, I think the white chocolate chips made the bars too sweet. So I’d stick with just semisweet chips. But of course you can go crazy and add whatever you want. Next time I think I will also toss in some chopped walnuts with the chips. Enjoy!
- 1/2 cup (1 stick) unsalted butter, softened
- 2 Tbsp unsweetened applesauce
- 1 cup sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 3 1/2 cups unbleached all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
- 8oz cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 1/2 cup plain greek yogurt
- 1 1/2 tsp cornstarch
- 1/2 tsp vanilla
Preheat oven to 325 degrees. Lightly butter a 9×13 inch pan.
In the bowl of a mixer, cream butter, applesauce, and both sugars until light and fluffy, about 5 minutes.
Beat in eggs one at a time and then add vanilla and mix until combined.
In a separate bowl, whisk together flour, baking soda, and salt. Then add this to the mixer. Mix on low until just combined. Stir in the chocolate chips.
Dump a little more than 1/2 of the dough into your buttered dish. It will be very sticky and I found the only way to not go insane trying to spread it was to use a large piece of waxed paper to press it down. You want to press the dough evenly onto the bottom of the pan.
Scoop out the rest of your dough, scraping the sides as clean as you can, and place in another bowl and set aside. Also try to clean off most of the dough on your paddle attachment to the mixer.
Now move onto to the cheesecake filling. In your mixing bowl, cream the cream cheese and sugar on medium speed for about 3 minutes, until smooth.
Add the rest of the cheesecake ingredients to the mixing bowl and beat until combined and smooth. Spread this mixture evenly over the pressed cookie dough.
Now crumble the remaining cookie dough over top of the cheesecake layer. Do not press it down. Just break it up and squish it between you fingers and scatter it over the top. Not every bit of cheesecake needs to be covered as the the dough will spread out as it bakes.
Place the pan in the oven and bake for 45 minutes. Top should be golden brown and filling should be set. Cool on a wire rack and then place in the fridge for 3-4 hours before serving. Store leftovers on the refrigerator.