Chocolate Chip Cheesecake Bars
User Reviews
5
Chocolate Chip Cheesecake Bars
Description
These bars begin with a homemade graham cracker crust pressed firmly into a baking dish to create a sturdy foundation. The cheesecake layer is made by whipping softened cream cheese with powdered sugar and vanilla until fluffy for a creamy, mild filling. The cookie dough topping combines softened butter, sugars, egg, vanilla, flour, baking soda, and mini chocolate chips, dropped and gently spread atop the cheesecake before baking.
Baking at 350°F for 30-35 minutes sets each layer while allowing the cookie dough to bake through without overbaking the cheesecake. Using parchment paper means the entire dessert can be lifted out for uniform slicing after chilling. This dessert balances textures and flavors: a crunchy crust, smooth cheesecake, and soft cookie topping speckled with melted chocolate.
Tips include processing your own graham crackers for best flavor, avoiding store-bought crumbs, and chilling the bars overnight for best slicing and flavor. Optional candy mix-ins can be added to the cookie dough for variation. A sharp knife wiped between cuts helps keep pieces neat.
Ingredients
For the crust:
- 2 ½ cups graham cracker crumbs about 18 full size grahams
- ¼ cup granulated sugar
- ½ cup butter melted, unsalted
For the cheesecake filling:
- 2 packages cream cheese 8 ounce each, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the cookie dough:
- ¾ cup butter softened, salted
- ½ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 egg large
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate morsels mini
Instructions
- Line a 13x9 baking dish with parchment paper, set aside.
- In a food processor, pulse graham crackers with sugar until fine crumbs. Drizzle in melted butter and pulse until combined.
- Pour graham crumbs into bottom of baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are combined (and slightly hardened) in bottom of pan.
- For the cheesecake filling, beat cream cheese with sugar and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham crust.
- For the cookie dough, beat butter with sugars for 2 minutes, until combined. Add egg and vanilla. Beat until mixed.
- Add in flour and baking soda and mix until fully combined.
- Fold in chocolate chips.
- Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently until cheesecake is covered completely (it's okay if it's peeking out a little bit)
- Bake in a 350 degree oven for 30-35 minutes. Remove and cool completely.
- Once cooled, cover with plastic wrap and refrigerate for 4 hours or overnight. Cut into squares and enjoy!!
Notes
- Pulse whole graham crackers into fine crumbs yourself instead of using pre-made crumbs for better flavor.
- Line baking dish with parchment paper to lift bars out easily and cut cleanly.
- Chill bars overnight before slicing to improve texture and appearance.
- Add candy pieces to cookie dough topping optionally for variation.
- Use block cream cheese, not tub style, for best cheesecake texture.
- Use a sharp knife wiped between cuts for clean slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24large bars
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 303kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 161mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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