Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons unsalted butter (melted)
- 8 tablespoons unsalted butter (softened)
- 1/3 cup packed light brown sugar
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1 cup chocolate chips
- 8 ounces cream cheese (room temperature)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 325°F. Line a 9-inch square baking pan with parchment paper or foil and spray with nonstick cooking spray. Set aside.
- In a bowl, mix melted butter and graham cracker crumbs until combined, then press into the bottom of the prepared pan. Bake for 6 minutes and cool on a rack. Keep the oven on.
- While cooling, prepare the cookie dough by beating softened butter, brown sugar, granulated sugar, salt, and vanilla until smooth. Add flour and combine, then fold in chocolate chips. Set aside.
- For the cheesecake layer, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until just incorporated, then pour over the crust.
- Form the cookie dough into clumps and flatten slightly, then distribute on top of the cheesecake layer, ensuring to cover most of the batter.
- Bake for about 30 minutes until the top is dry and set. Move to a cooling rack to cool completely.
- Lift the bars out using the parchment overhang, slice into desired sizes, and serve cold or at room temperature.
Notes
For added flavor, you can sprinkle some sea salt on top before baking.
Ensure all ingredients are at room temperature for best results.
These bars can be stored in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 bar
- Calories: 317
- Sugar: 19g
- Sodium: 179mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 57mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.