Description
Delight in these luscious Chocolate Chip Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling swirled with semi-sweet chocolate chips, baked to perfection and served chilled. Perfect for gatherings or a decadent treat!
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring the edges hang over for easy removal.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined, then firmly press the mixture into the bottom of the prepared pan to form an even crust layer.
- Make Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in vanilla extract for flavor.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the cream cheese mixture to distribute evenly without overmixing.
- Assemble and Bake: Pour the cheesecake batter evenly over the graham cracker crust, smoothing the top. Bake in the preheated oven for 30-35 minutes, until the edges are set and the center jiggles slightly when moved.
- Cool and Serve: Allow the cheesecake bars to cool completely in the pan. Once cooled, refrigerate to chill thoroughly before lifting out with the parchment paper and slicing into nine squares for serving.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the batter.
- Do not overbake; the center should be slightly jiggly to retain a creamy texture.
- Use parchment paper for easy removal of bars from the pan.
- Store leftovers covered in the refrigerator for up to 4 days.
- For a nutty twist, sprinkle chopped nuts over the top before baking.