The Best Cheesecake Cookie Bars

Name: The Best Cheesecake Cookie Bars
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 24
Cuisine: American
Ingredients: 1 cup Unsalted Butter (1 cup butter (softened)); 1 ½ cup Light Brown Sugar (1½ cups light brown sugar); 2 ½ tsp Vanilla (2 teaspoons vanilla extract + ½ teaspoon vanilla extract); 2 pieces Egg (1 egg + 1 egg); 2 cup All-Purpose Flour (2 cups all-purpose flour*); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ½ tsp Kosher Salt (½ teaspoon kosher salt); ⅔ cup Semi-Sweet Chocolate Chips (⅔ cup semi-sweet chocolate chips (plus ¼ cup for topping if desired)); ⅓ cup Caramel Bits (⅓ cup caramel bits); ⅓ cup Toffee Bits (⅓ cup toffee bits); 1 ¼ cup Brown Rice Flour (1¼ cups brown rice flour); ⅔ cup Tapioca Starch (⅔ cup tapioca starch); ⅓ cup Potato Starch (⅓ cup potato starch); 8 oz Cream Cheese (8 ounces cream cheese (room temperature)); ½ cup Granulated Sugar (½ cup sugar)

The Best Cheesecake Cookie Bars - Dessert (American)

55 minAmerican

Servings24

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Vegetarian
Pescatarian
Halal

Ingredients

For 24 servings

Unsalted Butter1 cup · 1 cup butter (softened)
Light Brown Sugar1 ½ cup · 1½ cups light brown sugar
Vanilla2 ½ tsp · 2 teaspoons vanilla extract + ½ teaspoon vanilla extract
Egg2 pieces · 1 egg + 1 egg
All-Purpose Flour2 cup · 2 cups all-purpose flour*
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Kosher Salt½ tsp · ½ teaspoon kosher salt
Semi-Sweet Chocolate Chips⅔ cup · ⅔ cup semi-sweet chocolate chips (plus ¼ cup for topping if desired)
Caramel Bits⅓ cup · ⅓ cup caramel bits
Toffee Bits⅓ cup · ⅓ cup toffee bits
Brown Rice Flour1 ¼ cup · 1¼ cups brown rice flour
Tapioca Starch⅔ cup · ⅔ cup tapioca starch
Potato Starch⅓ cup · ⅓ cup potato starch
Cream Cheese8 oz · 8 ounces cream cheese (room temperature)
Granulated Sugar½ cup · ½ cup sugar

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Steps

1Preheat oven to 350°F. Line a 9x13 pan with parchment paper. Beat together the butter and sugar. Add the vanilla and the egg and beat again until smooth and creamy. Beat in the flours, soda, and salt just until combined. Stir in the chocolate chips, caramel bits, and toffee bits.
2Press half the dough into the bottom of the parchment lined pan. (If you're like me and only have one mixer, place the rest of the dough in a small bowl and wipe out the mixing bowl to use for the cheesecake layer.)
3Beat together the cream cheese and sugar until smooth. Add the egg and vanilla and beat again until completely smooth. Pour the cheesecake layer over the cookie crust in the pan.
4Use your hands to drop chunks of the remaining cookie dough into flat discs and layer them over the cheesecake filling. Don't stress making it look perfect or covering the entire pan.
5Bake for 28-33 minutes, just until the bars are cooked through and the top has lightly browned. Allow them to cool completely, before lifting them from the pan with the parchment paper. Slice into bars and store in the refrigerator. Enjoy!