Chocolate Chip Cheesecake Bars Recipe
Indulge in these creamy and decadent Chocolate Chip Cheesecake Bars, featuring a buttery graham cracker crust topped with a smooth cream cheese filling studded with semisweet chocolate chips. Perfect for any occasion, these bars are easy to make and offer a delightful combination of textures and flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.33 cups unsalted butter (melted)
Cheesecake Filling
- 16 oz cream cheese (softened)
- 0.75 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake bars.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs and melted unsalted butter thoroughly. Press this mixture evenly into the bottom of a greased 9×9 inch baking pan to form an even crust layer.
- Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure full incorporation, then stir in the vanilla extract for flavor.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the cheesecake mixture, distributing them evenly without overmixing.
- Assemble and Bake: Pour the cheesecake filling over the crust in the baking pan and spread it evenly. Bake in the preheated oven for 35 minutes or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Remove the bars from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours to set before slicing into bars and serving.
Notes
- Ensure the cream cheese is softened to prevent lumps in the batter.
- Do not overbake to keep the cheesecake moist and creamy; the center should remain slightly jiggly.
- For easier cutting, chill the bars thoroughly in the refrigerator.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips as preferred.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
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