Easy Food Network Cheesecake Cookie Bars in a 9×13 Pan

ByEmily Parker

Cheesecake cookie bars are the perfect blend of creamy and crunchy, making them an irresistible treat for any occasion. Whether it’s a casual weeknight dessert or a hit at a gathering, these bars satisfy that sweet tooth with every bite. Trust me, once you taste these, you’ll want to make them again and again!

This recipe features rich cream cheese, sweet cookie dough, and can easily be made in a 9×13 pan. With a total time of 50 minutes and a difficulty level of easy, you’ll have about 24 generous servings ready to impress your friends and family.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 bars
Difficulty Easy

Origin of Cheesecake Cookie Bars

Cheesecake cookie bars are the delightful love child of two beloved desserts: creamy cheesecake and chewy cookie bars. These treats are special because they combine the rich, tangy flavor of cheesecake with the comforting, sweet taste of cookie dough, creating a unique dessert experience that’s both indulgent and satisfying.

Ingredients

  • Unsalted butter (1 cup, softened)
  • Granulated sugar (1 cup)
  • Brown sugar (1/2 cup, packed)
  • Eggs (2 large)
  • Vanilla extract (2 teaspoons)
  • All-purpose flour (2 cups)
  • Baking soda (1 teaspoon)
  • Salt (1/2 teaspoon)
  • Cream cheese (8 oz, softened)
  • Powdered sugar (1/2 cup)
  • Sour cream (1/4 cup)
  • Additional vanilla extract (1 teaspoon)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or line it with parchment paper for easy removal later.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, mixing well after each addition, then stir in 2 teaspoons of vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Spread half of the cookie dough into the prepared baking pan, pressing it down evenly to form the base.
  6. In a separate bowl, beat together the cream cheese, powdered sugar, sour cream, and 1 teaspoon of vanilla extract until smooth. Spread this cheesecake mixture over the cookie base.
  7. Drop spoonfuls of the remaining cookie dough over the cheesecake layer, leaving some gaps for the cheesecake to peek through.
  8. Bake in the preheated oven for 25-30 minutes or until the edges are golden and the center is set. Let it cool completely in the pan before slicing into bars.

Ingredients for Cheesecake Cookie Bars

These cheesecake cookie bars are the perfect blend of creamy cheesecake and rich, buttery cookie dough. They have a delightful balance of sweetness, with a smooth, velvety filling that contrasts beautifully with the chewy cookie base. Trust me, once you try these, you’ll be hooked!

Ingredients

  • Unsalted butter (1 cup, softened)
  • Granulated sugar (1 cup)
  • Brown sugar (1/2 cup, packed)
  • Large eggs (2)
  • Vanilla extract (2 teaspoons)
  • All-purpose flour (2 cups)
  • Baking soda (1 teaspoon)
  • Salt (1/2 teaspoon)
  • Cream cheese (8 oz, softened)
  • Powdered sugar (1/2 cup)
  • Sour cream (1/2 cup)
  • Fresh lemon juice (1 tablespoon)
  • Chocolate chips (optional, 1 cup)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes.
  3. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  5. Spread about two-thirds of the cookie dough evenly into the prepared baking pan. Set the remaining dough aside.
  6. In another bowl, beat together the cream cheese, powdered sugar, sour cream, and lemon juice until smooth and creamy. Spread this cheesecake layer over the cookie base.
  7. Drop spoonfuls of the remaining cookie dough on top of the cheesecake layer, spreading gently to cover.
  8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let cool before cutting into bars.

Essential Kitchen Equipment

When it comes to whipping up these Food Network cheesecake cookie bars, having the right kitchen equipment is key to ensuring everything comes together beautifully. A 9×13 inch baking pan is your best friend here, allowing for even baking and perfect portion sizes for sharing (or not!). Plus, a handheld mixer or stand mixer will help achieve that creamy cheesecake filling you’ll love.

Ingredients

  • Unsalted butter (1 cup, softened)
  • Granulated sugar (1 cup)
  • Brown sugar (1 cup, packed)
  • Vanilla extract (2 teaspoons)
  • Large eggs (2)
  • All-purpose flour (2 cups)
  • Baking soda (1 teaspoon)
  • Salt (1/2 teaspoon)
  • Chocolate chips (1 cup)
  • Cream cheese (8 oz, softened)
  • Powdered sugar (1/2 cup)
  • Sour cream (1/2 cup)
  • Heavy cream (1/4 cup)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with a little butter or cooking spray to prevent sticking.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  3. Mix in the vanilla extract and eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  5. Pour half of the cookie dough into the prepared pan, spreading it evenly. In a separate bowl, beat the cream cheese until smooth, then mix in the powdered sugar, sour cream, and heavy cream until creamy.
  6. Spread the cheesecake mixture over the cookie dough layer, then dollop the remaining cookie dough on top in small pieces. It doesn’t have to cover completely; that’s part of the charm!
  7. Bake for 25-30 minutes, or until the edges are golden and the center is set but still a bit soft — it will firm up as it cools. Allow to cool completely in the pan before slicing into bars.

Prep Instructions for Cheesecake Bars

These cheesecake cookie bars are a delightful fusion of creamy cheesecake and buttery cookie goodness that you won’t be able to resist! Each bite offers a rich, creamy texture with a hint of vanilla and a subtle sweetness, making them perfect for any occasion. They’re easy to whip up and are always a crowd-pleaser!

Ingredients

  • All-purpose flour (2 cups)
  • Granulated sugar (1 cup)
  • Brown sugar (1 cup, packed)
  • Baking soda (1 teaspoon)
  • Salt (½ teaspoon)
  • Unsalted butter, softened (1 cup or 2 sticks)
  • Eggs (2 large)
  • Vanilla extract (2 teaspoons)
  • Cream cheese, softened (8 oz)
  • Sour cream (½ cup)
  • Powdered sugar (1 cup)
  • Additional vanilla extract for cheesecake layer (1 teaspoon)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Trust me, this step is crucial for easy removal later!
  2. In a large bowl, mix together the softened butter, granulated sugar, and brown sugar until creamy—about 2-3 minutes with a hand mixer. You want it fluffy, so don’t rush!
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. The mixture should look smooth and glossy.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Don’t overmix; we want those cookie bars to be tender!
  5. Spread about two-thirds of the cookie dough mixture evenly in the prepared pan, pressing it down gently with your fingers.
  6. In a separate bowl, beat together the cream cheese, sour cream, powdered sugar, and additional vanilla extract until smooth and creamy. Gently spread this cheesecake layer over the cookie base.
  7. Finally, crumble the remaining cookie dough over the cheesecake layer, spreading it as evenly as possible. It doesn’t have to be perfect—rustic is charming!
  8. Bake in your preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Let it cool completely

Step-by-Step Baking Instructions

These cheesecake cookie bars are a delightful combination of rich, creamy cheesecake and chewy, buttery cookie dough, all baked together in one easy-to-make pan. They’re perfect for gatherings, as they’re easy to cut into squares and share, and the sweet and tangy flavor of the cheesecake filling is sure to impress everyone!

Ingredients

  • Unsalted butter (1 cup, softened)
  • Granulated sugar (1 cup)
  • Brown sugar (1/2 cup, packed)
  • Large eggs (2)
  • Vanilla extract (2 teaspoons)
  • All-purpose flour (2 cups)
  • Baking soda (1 teaspoon)
  • Salt (1/2 teaspoon)
  • Cream cheese (8 oz, softened)
  • Powdered sugar (1/2 cup)
  • Vanilla extract (1 teaspoon, for cheesecake layer)
  • Sour cream (1/4 cup)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal later.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. This step is key for getting that perfect chewy texture!
  3. Beat in the eggs one at a time, adding the vanilla extract with the second egg. Mix until fully incorporated.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Don’t overmix; we want these bars to be soft and tender!
  5. Spread half of the cookie dough into the bottom of the prepared baking pan, pressing it down evenly. Set the rest aside for the topping.
  6. In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and sour cream until smooth. This creamy mixture is what will make your bars so indulgent!
  7. Spread the cheesecake layer over the cookie base, then crumble the remaining cookie dough on top of the cheesecake. It’s okay if it’s not perfect; that’s what makes it rustic and homemade!
  8. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and the center is set but still slightly j

Pro Tips for Perfect Cookie Bars

These cheesecake cookie bars are the perfect combination of rich, creamy cheesecake and buttery cookie goodness, all baked together in one delicious dish. They’re sweet, slightly tangy, and have a delightful texture that will keep you coming back for more. Trust me, once you make these, they’ll quickly become a favorite in your recipe collection!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • All-purpose flour (2 cups)
  • Baking powder (1 teaspoon)
  • Salt (½ teaspoon)
  • Brown sugar, packed (1 cup)
  • Eggs (2 large)
  • Vanilla extract (2 teaspoons)
  • Cream cheese, softened (16 oz)
  • Powdered sugar (1 cup)
  • Heavy cream (¼ cup)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of the prepared pan to form a crust.
  3. In another bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the brown sugar, eggs, and vanilla extract until well combined. Gradually add the flour mixture and mix until just combined.
  4. Spread half of the cookie dough over the graham cracker crust in an even layer. You can use your hands or a spatula for a smoother finish.
  5. In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and heavy cream, mixing until creamy and well blended. Spread this cheesecake mixture evenly over the cookie dough layer.
  6. Drop spoonfuls of the remaining cookie dough over the cheesecake layer, trying to cover it as much as possible. It’s okay if it’s not perfect; it adds to the rustic look!
  7. Bake in the preheated oven for about 30-35 minutes, or until the edges are golden and the center looks set. Allow the bars to cool completely in the pan before slicing into squares.

Variations and Substitutions

These cheesecake cookie bars are so versatile and can be customized in so many delicious ways! Whether you want to add a twist with different flavors or make them dairy-free, there’s a variation for everyone to enjoy. The rich, creamy cheesecake filling paired with the buttery cookie base makes these bars an irresistible treat that can suit any palate or dietary need.

Ingredients

  • All-purpose flour (2 cups)
  • Granulated sugar (1 cup)
  • Unsalted butter, softened (1 cup)
  • Brown sugar (1/2 cup)
  • Eggs (2 large)
  • Vanilla extract (1 teaspoon)
  • Baking powder (1 teaspoon)
  • Salt (1/2 teaspoon)
  • Cream cheese, softened (8 oz)
  • Powdered sugar (1/2 cup)
  • Sour cream (1/2 cup)
  • Lemon juice (1 tablespoon)
  • Chocolate chips (optional, 1 cup)
  • Chopped nuts (optional, 1/2 cup)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 350°F (175°C). Grease your 9×13 inch pan with butter or line it with parchment paper for easy removal later.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, about 2-3 minutes.
  3. Add in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
  5. Spread half of the cookie dough into the bottom of the prepared pan, pressing it down evenly. In another bowl, beat together the cream cheese and powdered sugar until smooth, then mix in the sour cream and lemon juice.
  6. Spread the cheesecake mixture over the cookie dough layer, then drop spoonfuls of the remaining cookie dough on top. Swirl gently with a knife for a marbled effect.
  7. Bake in the preheated oven for 25-30 minutes or until the edges are golden and the center is set but still slightly jiggly. Allow it to cool completely before slicing into bars.

Serving Suggestions for Cookie Bars

These cheesecake cookie bars are a delightful treat that combines the rich creaminess of cheesecake with the sweet, chewy goodness of cookie bars. The flavor profile is a perfect balance of buttery vanilla and tangy cream cheese, making them a crowd-pleaser for any occasion. Whether served warm or chilled, they’re sure to impress your family and friends!

Ingredients

  • All-purpose flour (2 ½ cups)
  • Granulated sugar (1 cup)
  • Brown sugar (½ cup)
  • Baking powder (1 tsp)
  • Salt (½ tsp)
  • Unsalted butter, softened (1 cup)
  • Large eggs (2)
  • Vanilla extract (1 tsp)
  • Cream cheese, softened (8 oz)
  • Powdered sugar (½ cup)
  • Milk (2 tbsp)
  • Fresh lemon juice (1 tbsp)
  • Optional: chocolate chips or fruit preserves (for topping)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray or line it with parchment paper for easy removal.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  3. Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
  5. In another bowl, beat together the softened cream cheese, powdered sugar, milk, and lemon juice until smooth. This will be your creamy cheesecake layer.
  6. Spread half of the cookie dough evenly in the prepared pan, then layer the cheesecake mixture over it, followed by dollops of the remaining cookie dough on top.
  7. Bake in the preheated oven for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Let cool before slicing into bars!

Quick Summary

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 bars
  • Preheat oven: Set to 350°F (175°C) before mixing ingredients.
  • Mix crust: Combine 2 cups of crushed graham crackers, ½ cup sugar, and ½ cup melted butter.
  • Prepare cheesecake layer: Beat 16 oz cream cheese with 1 cup sugar and 2 eggs until smooth.
  • Layer ingredients: Spread crust, pour cheesecake mixture, and add dollops of cookie dough on top.
  • Bake: Cook for 30 minutes; edges should be set, but the center slightly jiggly.
  • Cool completely: Chill in the fridge for at least 2 hours before cutting.
  • Tip 1: Use room temperature cream cheese for a smoother texture.
  • Tip 2: Don’t overmix the cheesecake batter to avoid incorporating too much air.
  • Tip 3: Let bars cool completely to enhance flavor and texture before serving.

Frequently Asked Questions

Can I make this ahead of time? How to store and reheat?

You can make these cheesecake cookie bars a day in advance. Store them in an airtight container in the refrigerator and reheat in the oven at 350°F for about 10 minutes to warm them up.

What can I substitute for cream cheese?

If you don’t have cream cheese, you can use mascarpone cheese for a similar texture and flavor. Alternatively, softened cottage cheese blended until smooth can work in a pinch, though the taste will be slightly different.

How do I know when it’s done?

Your cheesecake cookie bars are done when the edges are set, and the center has a slight jiggle—about 30-35 minutes at 325°F. They will firm up as they cool, so don’t overbake!

Can I freeze this? How long does it last?

Yes, you can freeze these bars for up to 3 months. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

What if I don’t have a 9×13 pan?

If you don’t have a 9×13 pan, you can use an 8×8 inch or 9×9 inch pan but adjust the baking time, checking for doneness a few minutes earlier. Alternatively, you could bake them in two 9-inch round pans for a layered dessert!

Emily Parker
Latest posts by Emily Parker (see all)

Similar Posts