Cookie Dough Cheesecake Bars Version 2.0 + Video

While the original recipe was definitely scrapeworthy enough to put on the blog, I wanted to remake these with a bit more cheesecake filling, and a slightly different pecan crust. The results were pretty spectacular! These are even better than the original, and I think that can be seen just from the photograph. I have also filmed a video recipe to guide you through the process.

Here’s the revised recipe:

Crust Ingredients:
1.5 cups finely chopped pecans
2 tbsp sugar
6 tbsp flour
5 tbsp unsalted butter, melted
Cookie Dough Ingredients:
5 tbsp unsalted butter, at room temperature
1/3 cup packed dark brown sugar
3 tbsp sugar
1/4 tsp salt
1 extra large egg
1 tsp vanilla extract
3.75 oz all purpose flour (3/4 cup)
1 cup semisweet chocolate chips
Cheesecake Ingredients:
12 oz cream cheese, at room temperature
1/3 cup sugar
1 extra large egg, at room temperature
1 tsp vanilla extract

Directions:
Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper and let the paper hang over the sides.

Make the crust by combining the pecans, sugar, flour, and butter. It will be crumbly, but press it down firmly into the bottom of your baking pan. Bake for 10 minutes, then transfer to a wire rack to cool.

While the crust cools, make the cookie dough by beating together the butter, brown sugar, sugar, salt, egg and vanilla until smooth. With the mixer on low, slowly add the flour. Right before the flour has been completely mixed in, dump in the chocolate chips. Set aside.

Beat the cream cheese and sugar together until smooth. Add the egg and vanilla and continue mixing until smooth. Pour the cheesecake batter into your crust. Then add your cookie dough on top of that by dropping small clumps on top.

Bake for 30 minutes, then let it cool slightly on a wire rack. Chill the bars completely in the fridge. When you’re ready to serve, cut into bars. Enjoy!

Click here for the printable recipe.