Cheesecake-filled Chocolate Chip Cookie Cake

I have been searching for a yummy new bar cookie recipe and recently came across this recipe on Pinterest and knew I had found “the one”. I love the traditional brown sugar & butter rich chocolate chip cookie. But, I instantly became obsessed with the idea of stuffing classic cheesecake between two layers of cookie perfection!? Really, it wasn’t a matter of “IF” I would actually make this recipe — but “WHEN”.

The Schuermann clan ((something like 27 of us)) is heading to Table Rock for our annual family vacay. The women-folk divide meal duties, leaving each of us, on a team of 2, in charge of 2 dinners for the week.

We usually repeat the same meals every year, Mexican night, teriyaki & cheesy grits, burgers & hot dogs etc. There are several dessert favorites we look forward to repeating every year: root beer floats, chocolate chip cake, lemonade pie & brownie sundaes, but there is definitely room for a new treat.

After coming across this recipe, I immediately knew it would be making it’s debut during our lake trip.

There are a few steps to this cheesecake chocolate chip cookie bar – but really, that is not a huge surprise. Since this bar requires both a cookie dough and cheesecake batter, dish duty doubles too. Oh well – what’s a few extra dishes when the prize is a cheesecake, chocolate chip cookie — cookie bar??!!

First, sift together the dry ingredients. Now – as I began accumulating my dry ingredients, I realized I had only one cup of all-purpose flour. ARGH. Whole wheat pastry flour stood in the gap.

After that little issue was resolved, I proceeded to oversee Gracie as she combined the wet ingredients. She is the best little kitchen helper.

She is a rockstar at cracking eggs too!

The cookie dough is a “by the books” kind of recipe – very similar to the Tollhouse package recipe. Oh, and I should mention –  I doubled the entire recipe in order to be sure the clan gets enough. Even after doubling, I didn’t have quite enough cookie dough to cover the top ((oh well)).

Spread about half of the cookie dough out onto a greased, parchment lined 11″ x 17″ baking sheet.

Now for the cheesecake layer.

Mix:

• cream cheese
• eggs
• sour cream
• powdered sugar
• vanilla
• a pinch of salt

Spread the cheesecake over the bottom layer of chocolate chip cookie dough.

Um… “WINNING”!!

For the top layer, I dropped the remaining half of the dough in tablespoon-sized scoops. But it seemed to me like a little something was missing.

Doesn’t this look even better?

Bake until the center is set and the top is golden and crisp but still chewy. Allow to cool for a few hours before serving.

I took a sneak peak at the finished product by cutting a small piece out before wrapping it up and freezing for its debut at the lake. ((Gracie and I taste-tested — shh!! Don’t tell the clan.)) It was so good, moist, buttery, layered with a classic cheesecake — just what I was hoping it would be.

Check out the complete recipe HERE on divascancook.com.

I doubled the recipe and slightly tweaked it, you can find the modified recipe in the recipe card below.

Like I said above, I made these cookie bars ahead and froze them. Freezing did nothing to mess up the texture or flavor, they were moist and perfect! So next time you need to make a dessert ahead – try out this recipe.