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Brown Butter Chocolate Chip Cookie Cheesecake Bars Recipe

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★★★★★

4.6 from 70 reviews

These Brown Butter Chocolate Chip Cookie Cheesecake Bars combine the rich, nutty flavor of brown butter cookie dough with a smooth vanilla bean cheesecake filling, all topped with a luscious dark chocolate ganache and stabilized whipped cream. Perfect for dessert lovers who enjoy a decadent twist on classic flavors, these bars offer a delightful balance of textures and flavors, baked in a water bath to ensure a creamy cheesecake center.

Ingredients

Scale

Brown Butter Chocolate Chip Cookie Dough:

  • 9 tbsp (128g) salted butter, melted and browned
  • 1/2 cup (120g) brown sugar
  • 1/4 cup (55g) granulated sugar
  • 1 egg, at room temperature
  • 1 tbsp (15ml) heavy cream, at room temperature (sub: milk of choice)
  • 1 tsp (4g) vanilla extract
  • 1 1/4 cups + 2 tbsp (170g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (2g) baking powder
  • Pinch of salt
  • 3/4 cup (150g) chocolate chips of choice

Vanilla Bean Cheesecake Filling:

  • 8 oz cream cheese, at room temperature
  • 1/4 cup (52g) Greek yogurt, at room temperature
  • 1/2 cup (110g) granulated sugar
  • 2 tsp (8g) vanilla bean paste or extract
  • 1 egg, at room temperature
  • Pinch of salt

Chocolate Ganache:

  • 4 oz dark chocolate
  • 1/2 cup (120ml) heavy cream

Stabilized Whipped Cream:

  • 1 cup (240ml) heavy cream
  • 4 oz cream cheese
  • 2 tsp (8g) vanilla extract
  • Pinch of salt
  • 2 tbsp (16g) powdered sugar

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and line an 8.5×4.5-inch or 9×5-inch loaf pan with parchment paper, ensuring the paper hangs over the sides for easy removal later.
  2. Prepare cookie dough and crust: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate large bowl, whisk browned butter with brown and granulated sugars. Add the egg and whisk until the mixture is lighter in color and well combined. Then, whisk in heavy cream and vanilla extract. Fold in the dry ingredients until just combined, then gently fold in chocolate chips. Divide dough in half; press half into the prepared pan about 1/2 inch thick as the crust. Cover and refrigerate the other half for later use. Bake the crust at 350°F for 12-15 minutes until golden, then cool.
  3. Prepare cheesecake filling and assemble: Beat cream cheese in a medium bowl until smooth. Add sugar, vanilla, and salt, and beat again. Incorporate Greek yogurt until smooth, then add the egg and beat lightly until just combined to avoid over-mixing. Pour the cheesecake filling evenly over the cooled cookie crust.
  4. Bake in a water bath: Place the loaf pan inside a larger 9×13-inch baking pan. Boil water on the stove and carefully pour it into the larger pan until it reaches halfway up the sides of the loaf pan. Bake at 350°F for 35-40 minutes until edges are set but the center remains slightly wobbly. Remove from the oven and let cool in the water bath.
  5. Cool and chill: Once slightly cooled, remove the loaf pan from water bath and cool completely on the counter. Refrigerate for at least 4 hours or overnight for the cheesecake to fully set.
  6. Make chocolate ganache: Chop dark chocolate and place it in a small bowl. Heat heavy cream in the microwave until hot (~1 minute). Pour hot cream over chocolate and let sit for 5 minutes. Whisk until gloss and smooth. Pour ganache over chilled cheesecake bar and refrigerate for 10 minutes until set.
  7. Bake mini brown butter chocolate chip cookies (optional): Preheat oven to 375°F (190°C). Using a 1-tablespoon cookie scoop, scoop remaining cookie dough onto parchment-lined baking sheet. Bake for 6-8 minutes until golden. Cool completely.
  8. Prepare stabilized whipped cream and serve: Beat together cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth. Add heavy cream and beat until thickened and holds soft peaks. Spread or pipe whipped cream over the cheesecake bars and garnish with mini cookies if desired. Slice and enjoy your decadent Brown Butter Chocolate Chip Cookie Cheesecake Bars!

Notes

  • Using browned butter enhances the nutty flavor in the cookie dough.
  • Be sure to use room temperature ingredients for smoother batter and filling.
  • Water bath baking prevents cracking and helps the cheesecake cook evenly.
  • For a dairy-free substitution, use plant-based cream cheese and milk alternatives but results may vary.
  • The mini cookies make a charming garnish and add extra texture.
  • Refrigerate leftovers tightly covered for up to 3 days.

Keywords: brown butter, chocolate chip cookie, cheesecake bars, dessert, chocolate ganache, whipped cream, baked cheesecake, cookie crust

Find it online: https://biteandenjoy.com/brown-butter-chocolate-chip-cookie-cheesecake-bars-recipe/