Chocolate Chip Cheesecake Bars Recipe

In case anyone is interested, I’ve written my version of the Chocolate Chip Cheesecake Bars I made back when I first started this baking venture. The original recipe had cookie dough, but I omitted that, and added a few more instructions.

Chocolate Chip Cheesecake Bars

adapted from The Essential Chocolate Chip Cookbook

Crust

1 ½ cups graham cracker crumbs

5 tablespoons unsalted butter, melted

2/3 cup semi-sweet chocolate chips

Filling

10 ounces cream cheese, room temperature

¼ cup of sugar

1 large egg, room temperature

1 teaspoon vanilla extract

Chocolate Drizzle

1/3 cup semi-sweet chocolate chips

Make the Crust

Position a rack in the middle of the oven. Heat oven at 325 degrees. Butter (or spray Pam on) a 9×9 square baking pan, and line the pan with a piece of parchment paper that is long enough to cover all sides. Butter or spray the paper as well.

To make graham cracker crumbs, you can either buy the crumbs already made, or put regular graham crackers in a large, closed plastic bag and crush them with a rolling pin or some other heavy object until the crumbs are small and fine. You can melt the butter in a microwave.

Then, in a medium bowl, stir the crumbs and melted butter together until the crumbs are moistened. Stir in the chocolate chips, then press the crumb mixture over the bottom and one inch up the sides of the pan. Bake for 6 minutes. Transfer the pan to a wire rack or other non-heated surface, but leave the oven on.

Make the Filling

In a large bowl, using clean beaters, beat the cream cheese and sugar on low speed until smooth. Mix in the egg and vanilla, beating just to blend them in. Stir in the chocolate chips.

Pour the cheesecake batter onto the crust, then stick into the oven. Bake until the top feels firm, or shake the pan to check that it doesn’t wobble – about thirty minutes. Transfer to wire rack or other non-heated surface.

Make the Chocolate Drizzle

In a heatproof bowl (like a Pyrex measuring cup), put the chocolate chips in the microwave for thirty seconds at a time, stirring in between until no longer lumpy. You want the chocolate to be thin, so check to see if it is by dipping a spoon in and pulling it up. If the chocolate streams down thinly, it’s good. If it falls off in clumps, you can put in a little vegetable shortening to thin it out.

Once it’s been melted, pour it into a large Ziploc bag (it’s going to be hot, so be careful). Seal the top, then make a tiny cut off of one of the corners, and make criss-cross patterns across the cheesecake. Or, if you don’t want to do that, you can dip a fork into the chocolate and drizzle it that way.

Let the cheesecake sit until the chocolate has set, then grab the parchment paper by the ends and gently take the cheesecake bars out of the pan. Cut them into 16 pieces with a large knife.

Cheesecake bars can be covered and stored in the fridge for up to three days.

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