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Brown Butter Chocolate Chip Cookie Cheesecake Bars

Brown Butter Chocolate Chip Cookie Cheesecake Bars Delight

Indulge in the rich flavors of Brown Butter Chocolate Chip Cookie Cheesecake Bars, featuring layers of cookie, cheesecake, and ganache.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Salted Butter Browned for richness
  • 1 cup Brown Sugar Can substitute with light brown sugar
  • 1/2 cup Granulated Sugar Avoid for sugar-free version
  • 2 large Eggs Flax eggs for vegan option
  • 2 cups All-Purpose Flour Gluten-free option available
  • 1 teaspoon Baking Soda Can be substituted with baking powder
  • 1/2 teaspoon Baking Powder Ensure freshness for proper leavening
  • 1/2 teaspoon Salt Use kosher salt for milder taste
  • 1 cup Chocolate Chips Use dark, semi-sweet, or milk chocolate
For the Cheesecake Filling
  • 8 ounces Cream Cheese Use full-fat for best texture
  • 1/2 cup Greek Yogurt Can substitute with sour cream
  • 1 teaspoon Vanilla Extract Use pure for best results
  • 1/2 cup Granulated Sugar Use less for a lighter taste
For the Ganache and Topping
  • 1 cup Heavy Cream Substitute with milk for lighter version
  • 6 ounces Dark Chocolate Use quality chocolate for richer flavor
  • 2 tablespoons Powdered Sugar Can omit for unsweetened cream
  • 1 cup Whipped Cream Whip until soft peaks form

Equipment

  • Medium saucepan
  • Mixing bowl
  • Hand Mixer
  • 9x13-inch baking dish

Method
 

Preparation Steps
  1. Begin by browning the salted butter in a medium saucepan over medium heat, stirring until golden brown, about 5-7 minutes.
  2. In a mixing bowl, combine the browned butter with brown sugar and granulated sugar, mixing until well blended.
  3. Add eggs and vanilla extract, and stir to combine.
  4. In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Fold in chocolate chips and press the dough into a greased 9x13-inch baking dish.
  7. Bake for 10-12 minutes at 350°F until lightly golden.
  8. In a large mixing bowl, beat cream cheese and Greek yogurt until creamy, about 2 minutes.
  9. Gradually add granulated sugar and vanilla, mixing until just combined.
  10. Pour the cheesecake filling over the cooled cookie base and smooth the surface.
  11. Bake at 325°F for 20-25 minutes until edges are set and center jiggles.
  12. Once cooled at room temperature, refrigerate for at least 4 hours.
  13. Heat heavy cream in a small saucepan, then pour over chopped dark chocolate, stir until smooth.
  14. Spread ganache over the cheesecake, then whip heavy cream and spread over ganache.
  15. Garnish with mini chocolate chip cookies before serving.

Nutrition

Serving: 1barCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 14gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Cool browned butter before mixing. Avoid over-mixing the cheesecake filling to prevent cracks. Chill for optimal texture before serving.

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