Cheesecake-filled Chocolate Chip Cookie Cake

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.

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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??!!

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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.

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

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She is a rockstar at cracking eggs too!

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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)).

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

Now for the cheesecake layer.

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Mix:

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

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

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Um… “WINNING”!!

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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.

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Doesn’t this look even better?

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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.

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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.

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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.

Cheesecake-filled Chocolate Chip Cookie Cake
Serves 30
A delicious traditional cheesecake sandwiched between two layers of chocolate chip cookie perfection -- a star in the world of bar cookies!
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Prep Time
35 min
Cook Time
45 min
Prep Time
35 min
Cook Time
45 min
407 calories
49 g
84 g
21 g
5 g
13 g
101 g
225 g
32 g
0 g
6 g
Nutrition Facts
Serving Size
101g
Servings
30
Amount Per Serving
Calories 407
Calories from Fat 188
% Daily Value *
Total Fat 21g
33%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 84mg
28%
Sodium 225mg
9%
Total Carbohydrates 49g
16%
Dietary Fiber 1g
4%
Sugars 32g
Protein 5g
Vitamin A
12%
Vitamin C
0%
Calcium
8%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cookie Layers
  1. 2 1/4 c all purpose flour
  2. 2 1/4 c whole wheat pastry flour ((use all-purpose only if that is all you have))
  3. 1 t baking soda
  4. 1 t salt
  5. 3 sticks butter, melted
  6. 1 c pure cane sugar
  7. 2 c pure cane brown sugar, packed
  8. 4 eggs
  9. 1 1/2 T vanilla
  10. 3 c chocolate chips ((I used a mixture of milk chocolate & minis)), plus 1/2 c for top
Cheesecake Layer
  1. 2 8 oz cream cheese, softened
  2. 1/2 c sour cream
  3. 2 eggs
  4. 1/2 c powdered sugar
  5. 1/4 t salt
  6. 1 T vanilla
Instructions
  1. Preheat oven to 325°. Line an 11" x 17" baking sheet with parchment paper and spray with a flour/nonstick spray coating. Starting with the chocolate chip cookie layers, sift together the dry ingredients ((first 4 ingredients)) in a large mixing bowl. Set the dry ingredients aside and combine remaining ingredients ((minus the chocolate chips)) in a large bowl of a stand mixer. Mix on medium speed until combined, stopping to scrape the sides. Add chocolate chips, reserving the extra 1/2 c for later, and mix on low speed to combine. Place half of the cookie dough onto the prepared pan and spread evenly to all sides and corners.
  2. *In another mixing bowl, combine the cheesecake ingredients mixing on high until smooth (about 2 minutes), stopping to scrape the sides. Pour the cheesecake mixture over the first layer of cookie dough and spread to evenly cover all of the sides and edges.
  3. Using 2 teaspoons, drop remaining cookie dough over the cheesecake layer - taking care to cover as much of the cheesecake layer as possible.
  4. Place the cookie in the oven and bake on 325° for 40 to 45 minutes or until center is set and cookie layer is a light golden brown. Once baking is complete, remove from oven, allow to cool for 30 minutes before placing in the fridge for at least 3 hours - this will allow the cheesecake to set completely.
  5. Once the bars are set, cut and serve.
  6. Serves 30 to 36.
Notes
  1. *I have two mixing bowls for my stand mixer. If you only have one, just take a second & place the second half of the cookie dough into another bowl, wash the mixing bowl and move on to the next step.
Adapted from Divas Can Cook
beta
calories
407
fat
21g
protein
5g
carbs
49g
more
Adapted from Divas Can Cook
Food for a Year: https://foodforayear.com/
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.



In true show & tell form: "I am open for questions & comments"