Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients;
1 18 ounce roll of refrigerated chocolate chip cookie dough
8 ounces cream cheese softened
1/2 cup granulated sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
Using a stand mixer or a hand-held mixer, beat the cream cheese until light and fluffy.
Add in the sugar and beat until combined.
Beat in the egg and vanilla extract until smooth.
Pour the cheesecake filling over the top of the cookie dough base.
Crumble the remaining cookie dough over the top.
Bake for 30 to 35 minutes, let cool completely before cutting into bars.
Store in an airtight container in the refrigerator.
