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Chocolate Chip Cheesecake Bars Recipe

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These Chocolate Chip Cheesecake Bars combine a buttery graham cracker crust with a creamy, smooth cheesecake layer and a delightful chocolate chip cookie dough topping. Baked to perfection and chilled for the best texture, this dessert offers a satisfying blend of rich flavors and textures perfect for any occasion.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 7 tablespoons melted salted butter

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 vanilla bean paste

Cookie Dough Topping

  • 5 tablespoons salted butter (room temperature)
  • ⅓ cup light brown sugar (packed)
  • 1 tablespoon vanilla bean paste
  • ¾ cup all purpose flour
  • 1 cup mini chocolate chips

Instructions

  1. Preheat and Prep: Preheat your oven to 325°F (163°C) and position the rack on the lower middle level. Line an 8x8 inch square baking pan with parchment paper, leaving enough overhang on the sides to create a sling for easy removal. Grease the parchment paper lightly with oil and set aside.
  2. Make Crust: Combine the melted butter and graham cracker crumbs in a bowl until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 7-8 minutes. Once baked, remove it to a cooling rack but keep the oven on for the next steps.
  3. Prepare Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened cream cheese and granulated sugar until the mixture is light, fluffy, and smooth. Add the egg and vanilla bean paste on low speed, mixing just until fully incorporated, taking care not to overmix. Pour the cheesecake batter evenly over the warm crust and set aside.
  4. Make Cookie Dough Topping: In a clean bowl fitted with the paddle attachment, beat the room temperature butter and light brown sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add the vanilla bean paste and mix just until combined.
  5. Add Flour and Chocolate Chips: Reduce mixer speed to low and gradually add the all-purpose flour. Mix just until combined, being careful not to overmix. Gently fold in the mini chocolate chips with a spatula. This will ensure they are evenly distributed throughout the dough.
  6. Assemble Topping: Drop clumps of the slightly flattened cookie dough evenly over the cheesecake layer. Continue dropping clumps until the entire surface is mostly covered with dough, ensuring good coverage but leaving some cheesecake visible.
  7. Bake: Bake the assembled bars in the preheated oven for 30-40 minutes. The top should feel mostly dry to the touch, and when gently shaken, the entire pan should appear mostly set. The bars will continue to firm up as they chill.
  8. Cool and Chill: Remove the pan from the oven and place it on a cooling rack to cool completely. Once cooled, chill the bars in the refrigerator for several hours or overnight to allow the cheesecake to firm up fully.
  9. Cut and Serve: Use the parchment sling to lift the bars out of the pan. Cut into 12 equal pieces and keep them refrigerated until ready to serve. Leftover bars can be tightly wrapped and stored in the freezer for longer preservation.

Notes

  • Ensure cream cheese and egg are at room temperature for a smooth cheesecake filling.
  • Do not overmix the cheesecake filling to avoid cracks or dense texture.
  • Press the graham cracker crust firmly to ensure it holds together during baking.
  • Use parchment paper with overhang for easy removal of bars without breaking.
  • Chocolate chips can be substituted with chunks or other mix-ins as preferred.
  • Chilling the bars is essential for clean cuts and firm texture.
  • These bars can be stored in the fridge for up to 5 days or frozen up to 2 months.

Find it online: https://recipeplenty.com/chocolate-chip-cheesecake-bars-recipe/