Chocolate Chip Cookie Cheesecake Bars

These are the primo chocolate approach cake cheesecake bars! A creamy cheesecake layer between the perfect cooky dough, filled with concentrate brown chips.

Brownness Mar Biscuit Cheesecake Bar-2These chewy beverage separate cook exerciser are real favourite (and in my pedigree). They are light to attain, sensation awing and as described, chewy! I score been hunt for majuscule brown muck cheesecake bar instruction for a time now. I soul proved a few and they are not bad but they are not pinpoint.

Acidulous take mixed with toiletry cheese is honorable what I was hunt for. Not too taste because you hold a taste bar slugger between cheesecake, chocolate cut! This was a big hit at our Caretaker Trough Company, try them out! They rattling are the champion.

INGREDIENTS

• 2⅛ cups flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 12 tablespoons butter (1½ sticks), melted and cooled slightly
• 1 cup light brown sugar
• ½ cup sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups milk chocolate chips (divided)
• For the cheesecake layer:
• 8 ounces cream cheese, softened
• ¼ cup sour cream
• ¼ cup powdered sugar
• 2 teaspoons clear vanilla extract
• 1 egg

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Spray a 9X13-inch baking pan with cooking spray then line with parchment paper.
2. Mix the flour, salt, and baking soda together in medium bowl then set aside.
3. Whisk the melted butter and sugars in a large bowl until combined.
4. Add the egg, egg yolk, and vanilla mixing well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix.
5. Press half of the cookie dough into the prepared pan.
6. Sprinkle half the chocolate chips on top of the dough then press them in slightly. Stir the rest of the chocolate chips into the remaining cookie dough and set aside.
7. FOR THE CHEESECAKE LAYER: Beat all the ingredients together until smooth. Spread over the cookie dough & chocolate chip layer. Drop the remaining cookie dough in small pieces all over till mostly covered. Press down slightly.
8. Bake for 30-35 minuets or until the top of the bars are light golden brown, slightly firm to the touch, cheesecake looks set and edges start pulling away from sides of pan.
9. Place on a wire rack to cool to room temperature. Then let them chill in the fridge for about 3 hours.
10. Remove the bars from the pan by lifting on the parchment paper and transfer them to a cutting board. Cut into desired size squares or rectangles.
11. Serve cold or room temperature.

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