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Brown Butter Chocolate Chip Cookie Cheesecake Bars Recipe

Brown Butter Chocolate Chip Cookie Cheesecake Bars Recipe
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★★★★★

4.8 from 14 reviews

Brown Butter Chocolate Chip Cookie Cheesecake Bars are a decadent layered dessert featuring a nutty brown butter cookie crust studded with chocolate chips, topped with a velvety vanilla bean cheesecake filling, a rich dark chocolate ganache, and airy whipped cream. Finished with adorable mini brown butter cookies, these bars combine multiple textures and flavors for a show-stopping treat perfect for any occasion.

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 (or 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

Cheesecake Filling

  • 8 oz (227g) 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 vanilla extract
  • 1 egg, at room temperature
  • Pinch of salt

Chocolate Ganache

  • 4 oz (115g) dark chocolate
  • 1/2 cup (120ml) heavy cream

Whipped Cream

  • 1 cup (240ml) heavy cream
  • 4 oz (115g) cream cheese
  • 2 tsp (8g) vanilla extract
  • Pinch of salt
  • 2 tbsp (16g) powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease and line a loaf pan (8.5×4.5” or 9×5”) with parchment paper, setting it aside for use.
  2. Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and a pinch of salt. Set aside to combine evenly.
  3. Combine Wet Ingredients: In a large separate bowl, whisk the melted browned butter with brown sugar and granulated sugar until smooth. Add the egg and whisk until the mixture is lighter in color and well mixed. Then whisk in the heavy cream and vanilla extract.
  4. Make Cookie Dough: Gently fold the dry ingredient mixture into the wet ingredients until just combined. Fold the chocolate chips in carefully to distribute evenly. Avoid overmixing.
  5. Divide and Press Dough: Divide the cookie dough in half. Press half of it evenly into the bottom of the prepared pan, about 1/2 inch thick, creating a crust layer. Cover the remaining dough and refrigerate for making mini cookies later.
  6. Bake the Cookie Crust: Bake the pan at 350°F (177°C) for 12-15 minutes until golden brown. Remove from oven and cool before adding cheesecake filling.
  7. Prepare Cheesecake Filling: In a medium bowl, beat cream cheese smooth. Add granulated sugar, vanilla bean paste or extract, and salt, beating again to combine well.
  8. Add Yogurt and Egg: Mix the Greek yogurt in until smooth. Add the egg last and beat just until combined, taking care not to overmix to avoid cracks in cheesecake.
  9. Boil Water for Water Bath: Set a pot of water to boil on the stove to prepare a water bath for baking the cheesecake layer.
  10. Pour Cheesecake Filling: Pour the prepared cheesecake mixture evenly over the cooled cookie crust layer in the loaf pan.
  11. Set up Water Bath: Place the loaf pan inside a larger baking pan (around 9×13”). Carefully pour the boiling water into the larger pan until it reaches halfway up the sides of the loaf pan, creating a gentle water bath.
  12. Bake the Cheesecake Layer: Bake at 350°F (177°C) for 35-40 minutes, until the edges are set but the center is still slightly wobbly when gently shaken.
  13. Cool Cheesecake: Remove the loaf pan from the water bath and cool slightly. Then take out of water bath and allow to cool to room temperature on counter. Refrigerate for at least 4 hours or overnight to fully set.
  14. Make Chocolate Ganache: Place chopped dark chocolate in a small bowl. Heat heavy cream in the microwave for about 1 minute or until hot but not boiling. Pour hot cream over chocolate and let sit for 5 minutes. Whisk gently until smooth and glossy.
  15. Top Cheesecake with Ganache: Remove cheesecake bars from fridge and pour the ganache evenly on top. Return to refrigerator for about 10 minutes until ganache is set.
  16. Bake Mini Cookies: Optional: Preheat oven to 375°F (190°C). Using a small tablespoon cookie scoop, portion remaining chilled cookie dough onto parchment-lined baking sheet. Bake for 5-7 minutes until golden. Cool to firm before garnishing.
  17. Prepare Whipped Cream Topping: In a large bowl, beat cream cheese, powdered sugar, vanilla extract, and pinch of salt until smooth. Add heavy cream and beat until thick and soft peaks form.
  18. Top Cheesecake and Garnish: Spread or pipe whipped cream evenly over the ganache layer. Decorate with the mini brown butter chocolate chip cookies.
  19. Slice and Serve: Use a warm, clean knife for neat slices. Serve chilled and enjoy the layered indulgence.

Notes

  • For best results, ensure all dairy ingredients like cream cheese, eggs, and cream are at room temperature to prevent lumps and cracks in cheesecake.
  • Do not overmix the cheesecake batter to avoid incorporating air which can cause cracks.
  • Make sure to brown the butter until a golden caramel color with a nutty aroma but do not burn it, as it provides the signature flavor.
  • Press cookie dough evenly and pre-bake crust to prevent sogginess under the cheesecake layer.
  • The water bath during cheesecake baking keeps the filling moist and prevents cracking.
  • Chill the bars overnight to allow full sets and flavor melding.
  • Use a sharp knife warmed under hot water and wiped dry for clean, neat slices.
  • Store leftover bars refrigerated in airtight container for up to 5 days or freeze (without whipped cream and mini cookies) for up to 2 months.
  • You can substitute vanilla bean paste with pure vanilla extract with slight difference in appearance but same flavor.
  • If desired, omit the ganache or replace it with melted caramel or chocolate drizzle.

Nutrition

Keywords: brown butter, chocolate chip cookie, cheesecake bars, chocolate ganache, whipped cream, layered dessert, indulgent dessert, vanilla bean cheesecake

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