Best Cheesecake Cookie Bars (Print)
Creamy cheesecake and cookie layers combine with caramel and toffee for a luscious dessert bar.
# Ingredients:
→ Cookie Dough Ingredients
01 -
1 cup softened butter
02 -
1½ cups light brown sugar
03 -
2 teaspoons vanilla extract
04 -
1 egg
05 -
2 cups all-purpose flour
06 -
1 teaspoon baking soda
07 -
½ teaspoon kosher salt
08 -
⅔ cup semi-sweet chocolate chips
09 -
¼ cup semi-sweet chocolate chips (for topping, optional)
10 -
⅓ cup caramel bits
11 -
⅓ cup toffee bits
→ Gluten-Free Flour Alternative
12 -
1¼ cups brown rice flour
13 -
⅔ cup tapioca starch
14 -
⅓ cup potato starch
→ Cheesecake Ingredients
15 -
8 ounces room temperature cream cheese
16 -
½ cup sugar
17 -
1 egg
18 -
½ teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.
02 -
Beat the butter and brown sugar until smooth. Add the vanilla extract and egg, then beat again until the mixture is creamy. Gradually mix in the all-purpose flour, baking soda, and kosher salt until combined. Stir in the chocolate chips, caramel bits, and toffee bits.
03 -
Press half of the prepared cookie dough evenly into the bottom of the parchment-lined pan. Set aside the remaining dough for later use.
04 -
In a clean bowl, beat together the cream cheese and sugar until smooth. Add the egg and vanilla extract, beating until the mixture is completely smooth. Pour this cheesecake filling over the cookie crust in the pan.
05 -
Flatten chunks of the remaining cookie dough into discs and layer them over the cheesecake mixture. Do not worry about covering the cheesecake completely.
06 -
Bake for 28-33 minutes, or until the bars are set, and the top is lightly browned. Remove from the oven and let cool completely in the pan.
07 -
Once cooled, lift the bars from the pan using the parchment paper. Slice into bars and store them in the refrigerator until ready to serve.