Chocolate Cheesecake Bars

Yield: 24 large bars

Prep Time 45 minutes

Cook Time 30 minutes

Additional Time 4 hours

Total Time 5 hours 15 minutes

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Layers of flavor combine in this Chocolate Cheesecake Bars recipe. A creamy vanilla cheesecake with a graham cracker crust, and a crunchy chocolate cookie layer on top. What could be better?

Ingredients

For the Crust:

2 ½ cup graham cracker crumbs (about 18 full size crackers)
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling:

2 packages (8 ounce each) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon Vanilla Extract

For the Cookie Dough:

¾ cup unsalted butter, softened
½ cup granulated sugar
¾ cup light brown sugar, packed
1 large egg
2 Tablespoon milk
2 teaspoons Vanilla Extract
1 ¼ cup all-purpose flour
½ cupBaking Cocoa (unsweetened cocoa powder)
½ teaspoon kosher salt
1 teaspoon baking soda
1 package (12 ounce) semi sweet chocolate chips

Instructions

Preheat oven to 350 degree F. Line a 13x9 baking dish with parchment paper. Set aside.
For the crust, combine graham cracker and sugar in food processor. Pulse until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of prepared baking dish.
For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham cracker crust.
For the cookie dough, beat butter with sugars for 2 minutes. Add egg, milk and vanilla. Beat until combined. Add in flour, cocoa powder, salt and baking soda and mix until fully blended. Fold in chocolate chips.
Drop by large scoop onto top of cheesecake layer. Try to use your fingertips to spread gently (doesn't have to cover cheesecake completely, as it will spread during baking).
Bake for 30-35 minutes until cookie dough layer is fully baked. Remove and cool on counter. Once cooled, cover with plastic wrap and refrigerate 4 hours or overnight. Cut and enjoy!

Notes

Use a food processor (or a ziploc bag and a meat pounder) to process your graham crackers into a fine crumb. DO NOT use the store bought graham crumbs. I personally think the flavor of those is "off" and I can tell the difference in the two.

Use parchment paper to line your 13x9 baking dish. Not only does it help with clean up...but once these are complete, you can lift the whole batch out of the pan to slice them. This helps keep them looking uniform and pretty (not smashed and uneven). The symmetrically obsessed tendencies I have will thank you!

Refrigerate. I can't tell you enough how important this step is before eating this dessert. I don't know many people who like warm cheesecake. Once this is done baking, cool it on the counter until it's able to go in your refrigerator. Then keep it in there for 4 hours (or overnight). Not only does it give the cheesecake time to firm up to make cutting smoother, but it tastes amazing chilled.

Storing. Leftover chocolate cheesecake bars store well in the refrigerator for several days. This makes them a perfect option for a make ahead dessert!

See blog post for more recipe tips and tricks.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 147mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.