Chocolate Chip Cheesecake Bars
Chocolate Chip Cheesecake Bars are delicious combination of regular cheesecake and your favorite chocolate chip cookies!
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Servings: 24 servings
Ingredients
Crust
- 3 1/2 cups graham cracker crumbs
- 1/2 cup brown sugar
- 3/4 cup melted butter
Cheesecake Layer
- 32 ounces cream cheese softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup heavy cream
- 1 cup sour cream
- 2 1/2 teaspoons vanilla
- 1 teaspoon lime juice
- 1 teaspoon salt
- 3 eggs
- 2 egg yolks
- 1 1/2 cups chocolate chips
- 2 tablespoons cornstarch
Chocolate Ganache Layer
- 1 1/3 cups chocolate chips
- 1/2 cup + 1 tablespoon heavy cream
Instructions
- Preheat the oven to 350F. Line a 9x13 baking dish with parchment paper and nonstick spray. Set aside.
- Make the crust by combining the graham crackers, brown sugar, and melted butter in a bowl.
- Press the mixture into the bottom of the baking dish. Bake in the oven for 10 minutes.
- Remove and cool while you make the cheesecake filling.
- In a stand mixer, combine the cream cheese, sugar, and brown sugar. Mix on medium speed until smooth. Add in the sour cream, vanilla, heavy cream, salt, and lime juice.
- Add in the eggs and combine for 30 seconds. Incorporate the cornstarch into the cheesecake mixture and remove the bowl.
- Fold in the chocolate chips by hand. Spread cream cheese mixture over the baked crust.
- Bake the cheesecake for 1 hour on the middle rack. Once finished, turn off the oven and open the door. Leave the bars inside to cool slowly for 30 minutes.
- Remove from the oven and cool completely on a wire rack. Cover with plastic wrap and chill in the fridge for 8 hours.
- Make the ganache by microwaving the heavy cream in a bowl for 1 minute.
- Place chocolate chips in a bowl and pour the warmed cream over them. Let them sit for a minute.
- Stir with a whisk until smooth.
- Remove the cheesecake bars from the fridge.
- Pour the ganache over the bars and spread out. Place back in the fridge for 20 minutes to set the ganache.
- Once set, remove and cut into 24 bars.
Notes
- When you mix the cheesecake mixture, stop and scrape the sides of the bowl with a spatula. This will give you a really smooth cheesecake layer.
- Use parchment paper in the pan for easier lifting and slicing.
- If you don't have cornstarch, substitute 2 1⁄2 Tablespoons of all purpose flour.
- Mini chocolate chips are fun too!
- Don't chill too fast, or the bars will crack. Let them come to room temperature before chilling in the fridge.
- Preheat the oven before adding the cheesecake bars.
Nutrition
Serving: 1 | Calories: 478kcal | Carbohydrates: 40g | Protein: 5g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 360mg | Potassium: 183mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 1015IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 1mg
