Chocolate Chip Cheesecake Bars

Chocolate Chip Cheesecake Bars takes around 6 hours from beginning to end. This recipe serves 24. One serving contains 320 calories, 4g of protein, and 15g of fat. For 40 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, brown sugar, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. 3930 people have made this recipe and would make it again. It is brought to you by Foodnetwork. Overall, this recipe earns a not so tremendous spoonacular score of 26%. If you like this recipe, take a look at these similar recipes: Chocolate Chip Cheesecake Bars, Chocolate Chip Cheesecake Bars, and Chocolate Chip Cheesecake Bars.

Servings: 24

Preparation duration: 45 minutes

Cooking duration: 315 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325 degrees F. For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips. Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse. For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined. Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost coveredthis will become a crust when baked Bake until set and starting to turn golden brown on top, 45 minutesif it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving.

 

Step by step:

1. Preheat the oven to 325 degrees F.

2. For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes.

3. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.

4. Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan.

5. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse.

6. For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes.

7. Add the egg, sour cream, cornstarch and vanilla, and mix until combined.

8. Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost coveredthis will become a crust when baked

9. Bake until set and starting to turn golden brown on top, 45 minutesif it jiggles, bake longer.

10. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight.

11. Cut into squares for serving.

Nutrition Information:

covered percent of daily need

 

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