Chocolate Chip Cheesecake Bars
These dessert bars are out-of-this-world-amazing. Something for everyone's craving in one pan. It's always a sure hit!
Servings: 12 bars
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 7 tablespoons melted salted butter
For Cheesecake Filling:
- 12 ounces cream cheese, room temperature, soft enough to indent when pressed but not melty
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon pure vanilla extract
For Chocolate Chip Cookie Dough:
- 5 tablespoons salted butter, room temperature
- ⅓ cup light brown sugar, packed
- 1 tablespoon pure vanilla extract
- ¾ cup all purpose flour
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 325F with rack on lower middle position. Line 8x8 square baking pan with parchment paper, with enough hanging over handles to make a sling for easy removal. Grease the parchment paper with oil. Set aside.
- Make Crust: Mix melted butter and cracker crumbs together until resembles wet sand. Press mixture firmly and evenly into bottom of pan. Bake for 7-8 minutes. Remove pan to cooling rack, but keep the oven on.
- Make Cheesecake Filling: In bowl in stand mixer fitted with paddle attachment, cream together the cream cheese and sugar until light and fluffy and smooth. Mix in egg and vanilla on low until incorporated, taking care not to overmix. Pour cheesecake batter into prepared crust. Set aside.
- Make Cookie Dough: In bowl on stand mixer with paddle attachment, beat butter, and brown sugar on medium-high until light and fluffy, about 3 minutes. Add vanilla and mix just until combined.
- Slowly mix in the flour on low speed just until combined, taking care not to over mix. Fold in chocolate chips. Drop clumps of slightly-flattened dough evenly on top of cheesecake batter. Continue until all cookie dough is evenly distributed across top of cheesecake.
- Bake 30-40 minutes, until top of dough feels mostly dry and entire pan looks mostly set if given a gentle shake. It will continue to set up as it chills. Move bars to cooking rack to cool completely.
- Chill several hours or overnight. Lift bars out by sling and cut. Keep cut bars in fridge until ready to serve. Leftover bars can be wrapped and stored in freezer.
Notes
- Mini chocolate chips chips melt just the right amount, as opposed to regular sized chocolate chips.
- Use room temperature ingredients. Softened cream cheese and butter blend smoothly and create a creamy, lump-free texture.
- Don’t overmix the cheesecake layer. Mix just until the egg is incorporated to keep the filling light and prevent cracks.
- Press the crust firmly. A tightly packed crust holds together better when slicing and gives each bar a solid base.
- Chill before cutting. Let the bars cool completely, then refrigerate for several hours or overnight for clean, neat slices.
- Watch the bake time. The bars are done when the cookie dough top looks set and lightly golden, but the center still has a slight jiggle.
- Use mini chocolate chips. They melt evenly and give a balanced chocolate flavor in every bite.
- Line the pan with parchment. Leave extra overhang on the sides to lift the bars out easily once chilled.
- Slice with a warm knife. Dip your knife in hot water, wipe dry, and cut for smooth, clean edges.
- This recipe is part of our Cheesecake Recipes Collection.
Nutrition (per serving)
Calories: 405kcal | Carbohydrates: 38g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 266mg | Potassium: 85mg | Fiber: 1g | Sugar: 25g | Vitamin A: 787IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg