| Level: | Easy |
| Total: | 6 hr |
| Active: | 45 min |
| Yield: | 24 (2-inch) squares |
Ingredients
- 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, firmly packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 8 ounces cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg, room temperature
- 1/2 cup sour cream
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees F.
- For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.
- Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse.
- For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined.
- Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost covered¿this will become a crust when baked
- Bake until set and starting to turn golden brown on top, 45 minutes¿if it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 304 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 4 g |
| Cholesterol | 49 mg |
| Sodium | 181 mg |
Reviews
Mine turned out really good and rich! Definitely need to cut into bite size. They are very thick but creamyYummy recipe!
Made chocolate chip dough from Toll House bag as we always do. These were amazing!
These are perfect! When you’re making the cookie dough, you feel it’s a little dry in the process, but it makes the perfect base and topping with the cheesecake center. I will definitely be making these again!
Great recipe! Made it for my daughter for her birthday.
How many calories? Fat? Protein, sugar, carbs etc? They are good, I think the dough needs to be a little more moist. Next time I’ll add a little more. They were awfully crumbly.
I can bake these treats for a bake sale!
Such a simple recipe and it’s always a hit at parties. It’s a lot of sweet, so I cut them up into 2-bite squares.
I made this.. The dough was super dry, so I had to add extra wet ingredients to it. I also had to make 2-batches of cookie dough because there wasn’t enough for the top. -Overall it tasted good
Made these for 4th of July and they were the bomb! Used my brand new Kitchenaide mixer my husband gave me for my birthday!
I loved this recipe and so did everyone who ate it I did not see any of the bad reviews Thank God I love Trisha not in a stalker way just cause! THIS IS A BIG HIT WITH ALL OF US and so is Trisha.