Caramel Cheesecake Cookie Bars are chewy and soft chocolate chip cookie bars filled with a simple caramel cheesecake filling. These are sweet, soft and creamy. #caramelcheesecake #cheesecakecookiebars #caramelcookies #caramelcookiebars
Caramel Cheesecake Cookie Bars
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Caramel Cheesecake Cookie Bars are chewy and soft chocolate chip cookie bars filled with a simple caramel cheesecake filling. These are sweet, soft and creamy.

Course: Dessert, Snack
Cuisine: American
Keyword: Caramel, Caramel Cheesecake, Caramel Cheesecake Cookie Bars, Caramel Cookie Bars, Cheesecake, Chocolate Chip Cookie Bars
Servings: 16 Pieces
Calories: 280 kcal
Author: Emma Burton
Ingredients
Cookie Bars;
  • 150 g Butter, Partially Melted (3/4 Cup)
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 1 and 3/4 Cups All Purpose Flour
  • 3/4 tsp Baking Powder
  • 1/8 tsp Salt
  • 3/4 Cup Chocolate Chips
Caramel Cheesecake;
  • 50 g Butter (1/4 Cup)
  • 1/2 Cup Brown Sugar
  • 3 Tbsp. Milk
  • 250 g Cream Cheese
  • 1/4 Cup Greek Yoghurt (or cream)
  • 1 Large Egg
  • 1/3 Cup Icing Sugar
  • 1 tsp Vanilla Extract
Instructions
Cheesecake Filling;
  1. Place the butter and brown sugar in a saucepan on a medium to high heat.

  2. Once the butter has melted, add the milk and bring to the boil.

  3. Boil for at least 2 minutes before removing from the heat and allow to cool to room temperature.

  4. Beat the cream cheese until smooth.

  5. Add in the egg, Greek yoghurt, vanilla extract, icing sugar and caramel sauce and beat until smooth. Set aside while you make the cookie bars.

Cookie Bars;
  1. Preheat the oven to 180°C (350°F) and grease a 9x9 baking tin with butter or non stick cooking spray.

  2. Beat the butter, brown sugar and sugar together.

  3. Add in the eggs and vanilla extract and beat until smooth.

  4. Add in the flour, baking powder and salt and mix. Finally add the chocolate chips and mix together.

  5. Spread half of the chocolate chip cookie dough in an even layer in the base of the prepared pan.

  6. Spread over the cheesecake mixture.

  7. Top with the remaining cookie dough in little blobs.

  8. Bake for 20-30 minutes. The top and sides will be golden and set but the middle will slightly wobble.

  9. Place in the fridge until set completely to cut into neat squares.