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?
Prep Time45 minutesmins
Cook Time30 minutesmins
Additional Time4 hourshrs
Total Time5 hourshrs15 minutesmins
Course: Brownies and Bars
Cuisine: American
Keyword: cheesecake bars with chocolate, chocolate cheesecake bar recipe
2 ½cupgraham cracker crumbsabout 18 full size crackers
¼cupgranulated sugar
½cupunsalted buttermelted
For the Cheesecake Filling:
2packages8 ounce each cream cheese, softened
¾cupgranulated sugar
2large eggs
1teaspoonVanilla Extract
For the Cookie Dough:
¾cupunsalted buttersoftened
½cupgranulated sugar
¾cuplight brown sugarpacked
1large egg
2Tablespoonmilk
2teaspoonsVanilla Extract
1 ¼cupall-purpose flour
½cupBaking Cocoaunsweetened cocoa powder
½teaspoonkosher salt
1teaspoonbaking soda
1packagesemi sweet chocolate chips12 ounce
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!