Cheesecake Cookie Dough Bars Recipes

MOM'S CHEESECAKE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
• Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
• Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
• Bake in the hot oven until set, about 25 minutes.

BUTTERFINGER COOKIE DOUGH CHEESECAKE BARS RECIPE - (4.5/5)

Steps:

• To make chocolate chip cookie layer: Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine. Add in flour and fold to combine. Fold in mini chocolate chip and fold to combine. Pour mixture into pan; set aside. To make cheesecake: Add all ingredients in a bowl and beat until blended. Set aside. Assembly: Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of cheesecake layer. Sprinkle chocolate chips all over top. Transfer pan to oven and bake for about 30 to 40 minutes at 375°F. Remove from oven set on wire rack to cool.

QUICK COOKIE DOUGH CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• Divide cookie dough in half; press half of dough into an 8x8 pan or pie plate.
• Cream the cream cheese and sugar until smooth.
• Add egg and vanilla; beat until smooth. Pour over cookie dough.
• Put remaining cookie dough on top of cheesecake mixture in small chunks.
• Bake at 350° for 35-40 minute or until set.
• You may double this recipe and use a 13x9 pan.
• Cool 1 hour and refrigerate. Cut into small squares.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.

OREO CHEESECAKE COOKIE DOUGH BARS

Steps:

• 1. Preheat the oven to 325°F Line an 8-inch square baking pan with parchment paper allowing a little overhang. Spray with cooking spray and set aside.
• 2. In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. Leave the oven on.
• 3. While the crust is cooling, prepare the cookie dough. In the bowl of a stand mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1 minute. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside.
• 4. In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth. Mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter into the prepared crust.
• 5. Use your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. It doesn't matter if it isn't perfect.
• 6. Bake for about 30-35 minutes, until the cookie dough top feels dry and firm and the pan is set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely.
• 7. Lift the cooled bars out by the overhang; cut into squares and store in the refrigerator. Serve cold or at room temperature.