Mom’s Irresistible Cheesecake Cookie Bars: A Recipe That Melts in Your Mouth
These aren’t just cookie bars; they’re a warm, gooey hug in dessert form. Mom’s Cheesecake Cookie Bars are a timeless classic, a delightful combination of a buttery cookie base and a creamy cheesecake topping. Perfect for bake sales, potlucks, holiday gatherings, or simply a cozy night in, these bars are guaranteed to be a crowd-pleaser. This recipe, passed down through generations, is surprisingly simple to make, even for novice bakers. Get ready to create a dessert that will have everyone asking for seconds (and the recipe!).
## Why These Cheesecake Cookie Bars Are So Special
There are countless recipes for cookie bars and cheesecakes, but this particular combination is magical. Here’s why:
* **Perfect Texture Contrast:** The chewy, slightly crispy cookie base provides the perfect counterpoint to the smooth, rich cheesecake layer.
* **Rich and Creamy Flavor:** The cheesecake filling is luxuriously creamy, with a subtle tang that complements the sweetness of the cookie.
* **Easy to Make:** Despite its impressive flavor and texture, this recipe is surprisingly simple and straightforward. You don’t need any fancy equipment or advanced baking skills.
* **Versatile:** You can easily customize these bars to your liking with different mix-ins, toppings, and flavor variations.
* **Crowd-Pleasing:** Everyone loves cheesecake, and everyone loves cookies. Combining them into one delicious bar is a guaranteed winner.
* **Make-Ahead Friendly:** These bars can be made ahead of time and stored in the refrigerator, making them perfect for entertaining.
## Ingredients You’ll Need
Before you start baking, gather all your ingredients. This will make the process much smoother and prevent you from forgetting anything.
**For the Cookie Base:**
* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* ¾ cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
**For the Cheesecake Filling:**
* 2 (8 ounce) packages cream cheese, softened
* ½ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
## Equipment You’ll Need
* 9×13 inch baking pan
* Mixing bowls
* Electric mixer (stand or hand mixer)
* Measuring cups and spoons
* Rubber spatula
* Parchment paper (optional, for easy removal)
## Step-by-Step Instructions
Now that you have your ingredients and equipment ready, let’s get baking!
**Part 1: Making the Cookie Base**
1. **Preheat the Oven and Prepare the Pan:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. For easy removal, you can line the pan with parchment paper, leaving an overhang on the sides.
2. **Cream the Butter and Sugars:** In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
3. **Add the Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
4. **Combine Dry Ingredients:** In a separate bowl, whisk together the flour, baking soda, and salt.
5. **Gradually Add Dry Ingredients to Wet Ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. **Press into the Pan:** Press the cookie dough evenly into the bottom of the prepared baking pan. You can use your fingers or the back of a spoon to spread it out.
**Part 2: Making the Cheesecake Filling**
1. **Beat the Cream Cheese:** In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Make sure there are no lumps.
2. **Add the Sugar:** Gradually add the sugar and beat until well combined.
3. **Add the Eggs and Vanilla:** Beat in the eggs one at a time, then stir in the vanilla extract.
**Part 3: Assembling and Baking**
1. **Pour the Cheesecake Filling over the Cookie Base:** Carefully pour the cheesecake filling evenly over the cookie base.
2. **Bake:** Bake in the preheated oven for 30-35 minutes, or until the cheesecake filling is set and the edges are lightly golden brown. The center may still be slightly jiggly, but it will firm up as it cools.
3. **Cool Completely:** Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. This is important to allow the cheesecake filling to set properly.
4. **Chill (Optional but Recommended):** For best results, chill the bars in the refrigerator for at least 2 hours before cutting. This will make them easier to cut and the cheesecake filling will be firmer.
5. **Cut and Serve:** Once the bars are completely cooled and chilled (if desired), cut them into squares and serve. Enjoy!
## Tips for Perfect Cheesecake Cookie Bars
* **Use Softened Butter and Cream Cheese:** This is crucial for achieving a smooth and creamy texture. Allow the butter and cream cheese to sit at room temperature for at least 30 minutes before using.
* **Don’t Overmix the Cookie Dough:** Overmixing can develop the gluten in the flour, resulting in a tough cookie base. Mix until just combined.
* **Don’t Overbake:** Overbaking will dry out the cheesecake filling and make it crack. Bake until the filling is set around the edges but still slightly jiggly in the center.
* **Cool Completely:** Allow the bars to cool completely before cutting to prevent them from crumbling.
* **Chill for Easier Cutting:** Chilling the bars in the refrigerator for at least 2 hours before cutting will make them easier to cut into clean squares.
* **Use a Sharp Knife:** A sharp knife will help you cut the bars cleanly.
* **Wipe the Knife Between Cuts:** Wiping the knife with a damp cloth between cuts will prevent the cheesecake filling from sticking to the knife and creating messy edges.
## Variations and Add-Ins
One of the best things about these cheesecake cookie bars is that they’re incredibly versatile. Here are some ideas for variations and add-ins:
* **Chocolate Chips:** Add ½ to 1 cup of chocolate chips (milk, dark, or white) to the cookie dough or sprinkle them on top of the cheesecake filling before baking.
* **Nuts:** Add ½ to 1 cup of chopped nuts (walnuts, pecans, almonds) to the cookie dough or sprinkle them on top of the cheesecake filling before baking.
* **Fruit:** Add ½ to 1 cup of chopped fruit (strawberries, blueberries, raspberries) to the cookie dough or swirl them into the cheesecake filling before baking.
* **Cookie Crumbs:** Sprinkle crushed Oreo cookies or other cookies on top of the cheesecake filling before baking.
* **Caramel:** Drizzle caramel sauce over the baked bars before chilling.
* **Chocolate Sauce:** Drizzle chocolate sauce over the baked bars before chilling.
* **Peanut Butter Cups:** Chop up peanut butter cups and add them to the cookie dough or sprinkle them on top of the cheesecake filling before baking.
* **Lemon Zest:** Add 1-2 teaspoons of lemon zest to the cheesecake filling for a bright, citrusy flavor.
* **Espresso Powder:** Add 1-2 teaspoons of espresso powder to the cheesecake filling for a coffee flavor.
* **Swirls:** Swirl melted chocolate, fruit preserves, or other flavors into the cheesecake filling before baking for a beautiful marbled effect.
## Serving Suggestions
These cheesecake cookie bars are delicious on their own, but here are some serving suggestions to take them to the next level:
* **With Ice Cream:** Serve the bars warm with a scoop of vanilla ice cream or your favorite flavor.
* **With Whipped Cream:** Top the bars with a dollop of whipped cream or freshly made whipped cream.
* **With Fresh Fruit:** Serve the bars with a side of fresh berries or sliced fruit.
* **With a Drizzle of Sauce:** Drizzle the bars with chocolate sauce, caramel sauce, or fruit sauce.
* **As Part of a Dessert Platter:** Include the bars as part of a dessert platter with other cookies, brownies, and pastries.
* **With Coffee or Tea:** Enjoy the bars with a cup of coffee or tea.
## Storage Instructions
* **Room Temperature:** Store the bars in an airtight container at room temperature for up to 2 days.
* **Refrigerator:** Store the bars in an airtight container in the refrigerator for up to 5 days.
* **Freezer:** Wrap the bars individually in plastic wrap and store them in a freezer-safe bag or container in the freezer for up to 2 months. Thaw in the refrigerator before serving.
## Troubleshooting
* **Cookie Base is Too Hard:** This can happen if you overmix the cookie dough or overbake the bars. Make sure to mix the cookie dough until just combined and bake until the edges are lightly golden brown.
* **Cheesecake Filling is Cracked:** This can happen if you overbake the bars or if the oven temperature is too high. Bake until the filling is set around the edges but still slightly jiggly in the center. You can also try reducing the oven temperature by 25°F.
* **Bars are Difficult to Cut:** This can happen if the bars are not completely cooled or chilled. Make sure to cool the bars completely before cutting and chill them in the refrigerator for at least 2 hours.
* **Cheesecake Filling is Lumpy:** This can happen if the cream cheese is not softened properly. Make sure to soften the cream cheese at room temperature for at least 30 minutes before using.
## Mom’s Secret Ingredient: Love
While this recipe provides detailed instructions, Mom always said the secret ingredient is love. Baking with care and attention makes all the difference. So, put on some music, gather your ingredients, and bake these bars with love. You’ll taste the difference!
## Printable Recipe Card
**Mom’s Irresistible Cheesecake Cookie Bars**
**Prep Time:** 20 minutes
**Cook Time:** 30-35 minutes
**Cooling Time:** 2 hours (minimum)
**Yield:** 24 bars
**Ingredients:**
**For the Cookie Base:**
* 1 cup (2 sticks) unsalted butter, softened
* ¾ cup granulated sugar
* ¾ cup packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 ¼ cups all-purpose flour
* 1 teaspoon baking soda
* ½ teaspoon salt
**For the Cheesecake Filling:**
* 2 (8 ounce) packages cream cheese, softened
* ½ cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Press cookie dough evenly into the bottom of the prepared pan.
7. In a large mixing bowl, beat cream cheese until smooth and creamy.
8. Gradually add sugar and beat until well combined.
9. Beat in eggs one at a time, then stir in vanilla extract.
10. Carefully pour cheesecake filling evenly over the cookie base.
11. Bake for 30-35 minutes, or until the cheesecake filling is set and the edges are lightly golden brown.
12. Cool completely in the pan on a wire rack.
13. Chill in the refrigerator for at least 2 hours before cutting.
14. Cut into squares and serve.
**Notes:**
* For easy removal, line the pan with parchment paper, leaving an overhang on the sides.
* Use softened butter and cream cheese for best results.
* Don’t overmix the cookie dough.
* Don’t overbake the bars.
* Get creative with variations and add-ins!
Enjoy these delicious Cheesecake Cookie Bars! They’re sure to become a family favorite.