Chocolate Chip Cheesecake Bars
- Recipe courtesy of Adell Goff/Baked in AZ
- Nov 20, 2016
- 2 min read
I saw these bars recently, on Pintrest I think, and I knew I had to bake them soon. I have a team meeting/luncheon at work tomorrow and knew these would be perfect. Chocolate chip cookies, cheesecake and easy to make – that screams bake me, bake me! I hope you give them a try too. Enjoy!
Ingredients
2 1/8 cups flour
½ tsp salt
½ tsp baking soda
12 TBSP butter (1½ sticks), melted and cooled slightly
1-cup light brown sugar
½ cup sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
2 cups milk chocolate chips, divided
For Cheesecake layer
8 ounces cream cheese, softened
¼ cup sour cream
¼ cup powdered sugar
2 tsp. vanilla extract
1 egg
Directions
Preheat oven to 325 degrees. Spray a 9x13” baking pan with cooking spray and then line with parchment paper.
Mix the flour, salt, and baking soda together in medium bowl then set aside.
Whisk the melted butter and sugars in a large bowl until combined.
Add the egg, egg yolk, and vanilla, mixing well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix.
Press half of the cookie dough into the prepared pan.
Sprinkle half of the chocolate chips on top of the dough then press them in slightly. Stir the rest of the chocolate chips into the remaining cookie dough and set aside.
FOR THE CHEESECAKE LAYER: beat all of the ingredients together until smooth. Spread over the cookie dough and chocolate chip layer. Drop the remaining cookie dough in small pieces all over until mostly covered. Press down slightly.
Bake for 30-35 minutes or until the top of the bars are light, golden brown, slightly firm to the tough, cheesecake looks set and the edges start pulling away from the sides of the pan.
Place on a wire rack to cool to room temperature. Then chill in the fridge for about 3 hours. Remove the bars from the pan by lifting of the parchment paper and transfer them to a cutting board. Cut into desired size squares or rectangles. Serve cold or room temperature.
Store in fridge.
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