Cookie Dough Cheesecake Bars

Ingredients:

  • Crust
    • Cooking spray
    • ½ cup butter (softened)
    • ½ cup brown sugar
    • ¼ cup granulated sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1¼ cups all-purpose flour
    • ½ teaspoon kosher salt
    • 1 cup semisweet chocolate chips
  • Cheesecake
    • 2 (8 ounce) blocks cream cheese (softened)
    • ¼ cup sour cream
    • 2/3 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon kosher salt
  • Topping
    • ½ cup butter (softened)
    • ½ cup granulated sugar
    • ½ cup brown sugar (lightly packed)
    • 2 tablespoons milk
    • 2 teaspoons pure vanilla extract
    • 1½ cups almond flour
    • ½ teaspoon kosher salt
    • 1 cup mini chocolate chips
    • ½ cup chocolate chips (melted)

Directions

Preheat oven to 350° F and line a 9x9 inch pan with a parchment paper and spray with cooking spray.

In a large bowl using a hand mixer, beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Add flour and salt and stir just until combined then fold in chocolate chips.

Press dough evenly into pan and bake 20 minutes. Let cool. Reduce oven to 325° F.

In a large bowl, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt, and beat until combined. Pour over crust and bake until cheesecake only slightly jiggles in the center, 40 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

Refrigerate cheesecake for at least 4 hours and up to overnight.

In a large bowl using a hand mixer, beat butter and sugars until light and fluffy then beat in milk and vanilla. Add almond flour and salt and mix until well combined, then stir in chocolate chips.

Roll dough into small balls and place on top of cheesecake. Drizzle cheesecake all over with melted chocolate then slice into squares.

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