Chocolate Chip Cheesecake Bars Recipe
Servings: 9 bars
Calories: 660kcal
Creamy cheesecake studded with chocolate chips, delicious and so easy to make! You are going to love these Chocolate Cheesecake bars.
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Equipment
- Kitchen Scale
- 8x8 Baking Pan
- Stand Mixer
Ingredients
For the Chocolate Chip Cookie Layer
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ¾ cup brown sugar 160 grams
- 1 large egg 50 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 1¼ cups all-purpose flour 150 grams
- 1 teaspoon baking soda 6 grams
- 1 cup chocolate chips 170 grams
For the Cheesecake Layer
- 24 ounces cream cheese 681 grams, room temperature (3 bricks)
- ¾ cup granulated sugar 150 grams
- ¼ cup sour cream 57 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 3 large eggs 150 grams, room temperature
Instructions
For the Chocolate Chip Cookie Layer
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper. Set aside.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 2 minutes.½ cup unsalted butter, ¾ cup brown sugar
- Add the egg and vanilla. Mix to combine and scrape down the sides of the bowl as needed.1 large egg, 1 teaspoon pure vanilla extract
- Add the flour and baking soda. Mix just until no large lumps of flour remain.1¼ cups all-purpose flour, 1 teaspoon baking soda
- Gently fold in the chocolate chips.1 cup chocolate chips
- Tightly cover the bowl of cookie dough with plastic wrap and refrigerate while you make the cheesecake layer.
For the Cheesecake Layer
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth, about 1 minute.24 ounces cream cheese, ¾ cup granulated sugar
- Add the sour cream and vanilla and mix to combine.¼ cup sour cream, 1 teaspoon pure vanilla extract
- With the mixer on low speed, add the eggs one at a time. Scrape down the sides of the bowl and mix again to make sure all of the cream cheese has been incorporated.3 large eggs
To Assemble
- Remove the cookie dough from the refrigerator. Transfer ¾ of the cookie dough to the prepared pan and press it into the bottom of the pan. Make sure to spread it out in an even layer.
- Pour the cheesecake batter on top of the cookie dough.
- Crumble the remaining cookie dough over the top of the cheesecake layer.
- Bake for 40-45 minutes, or until the center no longer jiggles when shaken.
- Remove the cheesecake from the oven and allow it to cool to room temperature. Once cool, transfer it to the refrigerator and chill for at least 4 hours (overnight is best) before slicing and serving.
Notes
- Feel free to add any nuts, candies or sprinkles.
- Make sure it cools completely before cutting into bars.
- Double the pan size and recipe amounts, if you are serving for a larger crowd.
Nutrition
Serving: 1bar | Calories: 660kcal | Carbohydrates: 61g | Protein: 9g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 400mg | Potassium: 182mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1476IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg