Chocolate Chip Cookie Dough Cheesecake Bars

When I sent a picture of these bars to Hubby at work to show him what I had done during my day off, his response was simple “YES PLEASE”. As I’ve mentioned, Hubby is a HUGE cookie dough fan. As much as he claims not to be a big sweets/dessert guy, he will never deny his love of cookie dough. So when I saw these pop up in my Google Reader, there was no doubt that I had to add them to my must-bake list.

And due to that love of cookie dough, these bars jumped right to the top of that must-bake list. And boy am I glad they did. In fact, I think everyone who got to taste these guys is glad they made it to the top of the must-bake list.

These bars start with a base of a graham cracker crust with mini chocolate chips in it. Yes please. Next comes a cheesecake layer. Yes please. And last, but definitely not least, comes a layer of cookie dough crumbles. Yes Please.

The combination of these three layers results in amazingly delicious cookie bar that you will not be forgetting about any time soon. You get a great crunchiness from the graham cracker crust, then a great creaminess from the cheesecake layer, and then the delicious crumbliness from the cookie dough. I this this cookie dough recipe would be great to mix in to some ice cream. Like I mentioned, it yielded large crumbles of cookie dough, as opposed to the smooth cookie dough frosting that I’ve used on brownies and mini cupcakes.

A couple notes, I doubled this recipe since I was baking for a large group. I used a 9×13 pan and had to bake them for about double the baking time listed. I have shown the recipe below as a single batch. The original recipe has a chocolate drizzle over the top. I left it off literally because I forgot about it, but it would add another layer of indulgence to these bars.

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Chocolate Chip Cookie Dough Cheesecake Bars

Yield: 16


For the Crust
1 1/2 cups graham cracker crumbs
5 Tbsp butter, melted
2/3 cup mini chocolate chips

For the Cookie Dough
5 Tbsp butter, room temp.
1/3 cup brown sugar
3 Tbsp sugar
1/4 tsp coarse salt
1 tsp vanilla extract
3/4 cup flour
1 cup chocolate chips

For the Cheesecake Filling
10 oz. cream cheese, room temp.
1/4 cup sugar
1 egg
1 tsp vanilla extract


Preheat oven to 325.

For the crust
Grease a 8x8 pan with butter, line pan with parchment paper and butter the paper, leaving enough to extend over the sides.

Crush graham crackers into crumbs to make 1 & 1/2 cups. Add to butter and stir until crumbs are moistened. Stir in chocolate chips.

Press crust mixture into bottom of pan. Bake for 6 minutes. Set pan on wire rack to cool.

For cookie dough
Using mixer and the paddle attachment, mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Adjust mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips. Set aside.

For cheesecake
Using mixer, beat cream cheese and sugar until smooth. Add egg and vanilla extract, beating just until blended.

Pour batter into cooled, baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.

Bake about 30 minutes, or until set. Transfer to wire rack to cool completely. Place in the refrigerator to chill several hours.

Recipe adapted from Bake at 350

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11 Responses to “Pumpkin White Chocolate Chip Bars”

  1. #
    stephchows — October 27, 2009 at 2:26 pm

    mmm they look so super moist!

  2. #
    Cupcake Activist — October 27, 2009 at 4:11 pm

    Yum! Those look really good! I’ve never tried white chocolate with pumpkin.

  3. #
    nutmegnanny — October 28, 2009 at 1:41 am

    Wow white chocolate and pumpkin! What a delicious combination…yum!

  4. #
    Erin — October 28, 2009 at 2:02 am

    I made those last year, and MAN OH MAN aren’t they good!

  5. #
    Sweet and Savory — October 28, 2009 at 4:01 am

    I have in the oven, a chocolate-pumpkin streusel brownie. Now, I want to make this too.

    You have great recipes. Thanks.

  6. #
    The Novice Chef — October 28, 2009 at 4:03 am

    These look delicious! And I totally do not blame you for having a couple before taking them to give away!

  7. #
    bridget {bake at 350} — October 31, 2009 at 12:44 pm

    I love that you ate 2 while you were cutting them! 🙂 That sounds familiar!

    They look wonderful!

  8. #
    Tessa — October 31, 2009 at 5:33 pm

    These are the same bars I made, but I added cinnamon chips per recommendation from Maria at Two Peas in their Pod. They were great! Glad to see they turned out well for you too!

  9. #
    Ingrid — November 2, 2009 at 7:05 pm

    I totally agree I’m not crazy about chocolate and pumpking together. Another great flavor with pumpkin (in my opinion) is gingerbread.

    I’m definitely adding this to my list of pumpkin recipes that will be baked from here until the kiddos say no more! 🙂

  10. #
    Jade — November 3, 2009 at 10:13 pm

    I love making bars. These look amazing. I will definety try these soon!

  11. #
    Jessica — October 29, 2010 at 1:21 pm

    I made these last night to take tailgating at a college football game tonight and they are SO yummy! I used semisweet chips instead of white chocolate, but I bet they’d be good either way! I’m Really glad you warned that the mixture might look like it curdled after adding in the pumpkin, because I think it would have freaked me out and I would have thought I did something wrong!

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