Ingredients
For the Cookie Layer:
- 3 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup brown sugar
- 1 cup granulated sugar
- 3/4 cup butter, room temperature
- 1 Tablespoon molasses
- 2 teaspoons vanilla
- 2 eggs, room temperature
- 1 1/2 cups chocolate chips, divided
For the Cheesecake Layer:
- 2 (8 ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
Directions
For the Cookie Layer:
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In bowl, mix flour, salt, baking soda, and baking powder together.
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In the bowl of an electric mixer, cream sugars and butter together for 3 minutes. Mix in molasses and vanilla. Beat in the eggs until smooth and creamy. Add in the dry ingredients while mixing on low. Mix until almost combined. Fold in 1 1/4 cup chocolate chips. Place cookie dough in fridge while you make the cheesecake layer.
For the Cheesecake Layer:
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Preheat oven to 350 degrees F. Line a 9x13 pan with heavy duty foil and grease with cooking spray.
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With an electric mixer (standing or hand), beat cream cheese, sugar, and vanilla together until smooth. Add the eggs and beat until fully combined. Set aside.
Assembling:
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Use your hands to press half the dough (maybe slightly more) into the bottom of the pan. Pour the cheesecake batter on top. With the remaining cookie dough, dot the top with tablespoon size scoops. Sprinkle the top with the remaining 1/4 cup chocolate chips and then bake for 40-42 minutes until cookie dough is golden. Remove from oven and let it cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.
Totally craving these bars now! 🙂
Dani | http://www.styledvariety.com
Hi,
these look absolutely delicious…was just wondering if I wanted to halve the recipe what size PAN must I use??:)
Hi! I mad these bars last night and OH MY GOD they are delicious! My healthy diet plan is in serious jeopardy right now.
I’m thinking I should freeze the bars so I don’t eat them all at once. How long do you think these bars could stay in the freezer? A month or a bit more?
Thanks for this amazing recipe 🙂
I LOVE this recipe! I have made it twice and wouldn’t change a thing 🙂 Thank you for the recipe!!