Name: Chocolate Chip Cheesecake Bars
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: For the cookie crust: -; 30 original-size vanilla wafer cookies -; 2 tablespoons granulated sugar -; 1/4 teaspoon kosher salt -; 3 tablespoons (43 g) unsalted butter, melted -; 2 tablespoons (10 g) mini chocolate chips -; For the cheesecake filling: -; 16 ounces softened cream cheese -; 3 large eggs -; 1/2 cup (3 1/2 ounces) granulated sugar -; 1 teaspoon vanilla extract -; 1/4 cup (2 ounces) sour cream -; 1/2 cup (3 ounces) mini chocolate chips -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chocolate Chip Cheesecake Bars

1. For the cookie crust: -

2. 30 original-size vanilla wafer cookies -

3. 2 tablespoons granulated sugar -

4. 1/4 teaspoon kosher salt -

5. 3 tablespoons (43 g) unsalted butter, melted -

6. 2 tablespoons (10 g) mini chocolate chips -

7. For the cheesecake filling: -

8. 16 ounces softened cream cheese -

9. 3 large eggs -

10. 1/2 cup (3 1/2 ounces) granulated sugar -

11. 1 teaspoon vanilla extract -

12. 1/4 cup (2 ounces) sour cream -

13. 1/2 cup (3 ounces) mini chocolate chips -

How to cook deliciously - Chocolate Chip Cheesecake Bars

1. Stage

Preheat oven: Heat oven to 350°F. Grease and line an 8x8 baking dish with parchment paper, leaving an overhang of parchment on two sides. This will help you lift the bars out of the pan after they’ve been baked.

2. Stage

Make the crust: Pulse the vanilla wafers in a food processor until fine crumbs the size of sand form. You should end up with about 1 cup of crumbs. Add the sugar and salt to the food processor and pulse 5 times to combine. Pour in the melted butter and pulse until the mixture starts to clump together, 5 to 10 seconds. The crust will look like wet sand and stick together when squeezed. Remove the blade and use a small rubber spatula to stir in the mini chocolate chips.

3. Stage

Form and bake the crust and turn down the oven: Dump the cookie crumb mixture into the prepared baking dish. Firmly press the crust into the bottom of the dish in an even layer. You can use the bottom of a measuring cup for this. It should be firm enough to not move when gently touched. Bake for 10 minutes. The crust will be slightly golden brown around the edges. Remove from the oven to cool on a cooling rack while you make the filling. Turn the oven down to 325°F.

4. Stage

Make the filling: Beat the cream cheese in a mixing bowl with an electric mixer (or in the bowl of a stand mixer) until smooth. Beat in the eggs one at a time until combined, scraping the bowl after each addition. Beat in the sugar, followed by the vanilla extract and sour cream, until just combined. Do not overmix. The mixture should be smooth and thick like yogurt. Turn off the mixer and fold in the mini chocolate chips with a spatula.

5. Stage

Fill the crust: Spread the cheesecake filling over the prepared crust and rap the pan on the counter a few times to release any bubbles.

6. Stage

Bake the bars: Bake at 325°F for 20 to 25 minutes or until the filling is just set and slightly jiggly in the center. Turn off the oven, crack open the door (use a wooden spoon wedged between the door to keep it from closing if yours won’t stay open) and cool in the oven for 30 minutes.

7. Stage

Chill the bars: Remove from the oven and cool to room temperature on a rack, about 30 minutes. Transfer to the fridge and chill for at least 3 hours or overnight before serving. Chocolate Chip Cheesecake Bars will keep in a covered container in the fridge for about 5 days.