Slutty Cheesecake Bars
These indulgent Slutty Cheesecake Bars combine a rich and creamy cheesecake layer with a chocolate chip cookie base and a fudgy brownie top. Perfect for parties or satisfying your sweet tooth!
Equipment
- 1 9x9 inch baking pan
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 plastic wrap or aluminum foil
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs For cookie layer
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chip cookies (semi-sweet or milk chocolate)
- 16 oz cream cheese, softened For cheesecake layer
- 1 cup granulated sugar For cheesecake layer
- 1 teaspoon vanilla extract For cheesecake layer
- 2 large eggs For cheesecake layer
- 1 cup unsalted butter For brownie layer
- 2 cups granulated sugar For brownie layer
- 4 large eggs For brownie layer
- 1 teaspoon vanilla extract For brownie layer
- 1 cup all-purpose flour For brownie layer
- 1 cup cocoa powder For brownie layer
- 1 teaspoon baking powder For brownie layer
- 1 teaspoon salt For brownie layer
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x9 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Add in the eggs and vanilla extract, mixing until well combined.
- Gradually add the flour, baking soda, and salt to the wet mixture. Stir until just combined, then fold in the chocolate chips. Press half of this cookie dough into the bottom of the prepared baking pan.
- In another mixing bowl, beat the softened cream cheese until smooth. Add the sugar and vanilla extract, then mix in the eggs one at a time until fully incorporated. Pour the cheesecake mixture over the cookie layer in the baking pan.
- Spread the remaining cookie dough on top of the cheesecake layer in clumps.
- Melt the butter in a saucepan for the brownie layer. Remove from heat and stir in the sugar, then add the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Pour the brownie batter over the cookie-cheesecake layers in the baking pan. Spread evenly.
- Bake in the preheated oven for 35-40 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the pan to cool completely, then refrigerate for at least 2 hours before lifting out and cutting into bars.
Notes
These bars can be stored in an airtight container in the refrigerator for up to one week.
For an extra touch, drizzle melted chocolate over the top before cutting them into bars.
Feel free to customize by adding nuts or different types of chocolate chips in the cookie layer.