Cookie Dough Cheesecake Layer Bars

This past Sunday was rainy and gloomy, so I stayed in and baked these chocolate chip cookie dough cheesecake layer bars. They were definitely tasty and would be great to make for someone when you're not sure what their favorite flavors are. I mean, who doesn't like cheesecake or chocolate chip cookies?? They're pretty much a safe bet for any party! The cheesecake layer is my favorite part :)

Chocolate Chip Cookie Dough Cheesecake Layer Bars

adapted from My Baking Addiction

serves 12

For the graham cracker crust...

• 1 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted

1. Preheat the oven to 325 F.
2. Line a 9 inch square baking pan with parchment paper, allowing a little overhang, and spray with nonstick cooking spray.
3. Mix the melted butter and graham cracker crumbs in your food processor until thoroughly combined.
4. Press the crust mixture into the bottom of the prepared pan.
5. Bake in preheated oven for 6 minutes.
6. Remove pan to a cooling rack. Do not turn your oven off.

For the chocolate chip cookie dough layer...

• 5 tablespoons unsalted butter, room temperature
• 1/3 cup packed light brown sugar
• 3 tablespoons granulated sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup flour
• 1/4 teaspoon salt
• 1 cup chocolate chips

1. While the crust is cooling, prepare the chocolate chip cookie dough.
2. In the bowl of your standing mixer fitted with the paddle attachment, beat butter, brown sugar and granulated sugar until smooth and thoroughly combined, about 1 minute.
3. Beat in the egg and vanilla extract and mix until thoroughly combined.
4. Mix in the flour and salt on low speed until just incorporated.
5. Reduce speed to stir and mix in the chocolate chips.
6. Transfer cookie mixture to a large bowl. Unless you have two standing mixture bowls which I do not, clean out the bowl to prepare for the cheesecake mixture.

For the cheesecake layer...

• 10 oz cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

1.  Back in the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar until smooth with no lumps. 
2. Mix in the egg and vanilla on low speed until just incorporated.
3. Using a spatula, pour the cheesecake batter into the prepared pan over the crust. 
4. Take take the cookie dough out of the bowl and flatten it on top of the cheesecake batter. You won't have enough to completely cover the cheesecake, so start in the center and work your way out. It won't be that pretty and will look like this:
   
5. Bake for about 30 minutes, until the cookie dough top feels dry and firm and the entire pan looks set if given a gentle shake.
6. Lift bars out immediately by the overhanging parchment paper and allow to cool completely on a wire rack. Put in the fridge for a couple of hours to set completely.
7. Keep refrigerated and serve cold.