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.
- cream cheese
- sour cream
- powdered sugar
- a pinch of salt
Spread the cheesecake over the bottom layer of chocolate chip cookie dough.
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.
- 2 1/4 c all purpose flour
- 2 1/4 c whole wheat pastry flour ((use all-purpose only if that is all you have))
- 1 t baking soda
- 1 t salt
- 3 sticks butter, melted
- 1 c pure cane sugar
- 2 c pure cane brown sugar, packed
- 4 eggs
- 1 1/2 T vanilla
- 3 c chocolate chips ((I used a mixture of milk chocolate & minis)), plus 1/2 c for top
- 2 8 oz cream cheese, softened
- 1/2 c sour cream
- 2 eggs
- 1/2 c powdered sugar
- 1/4 t salt
- 1 T vanilla
- 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.
- *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.
- Using 2 teaspoons, drop remaining cookie dough over the cheesecake layer - taking care to cover as much of the cheesecake layer as possible.
- 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.
- Once the bars are set, cut and serve.
- Serves 30 to 36.
- *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.