Description
Chocolate Chip Cheesecake Bars packed with creamy cheese, gooey chocolate chips, and a buttery graham cracker crust. Quick, comforting, and crowd-pleasing!
Ingredients
Scale
- 2 cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 3 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups semi-sweet chocolate chips, divided
Instructions
- Step 1: Prepare Your Baking Dish Preheat your oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray the parchment with cooking spray. The overhang creates handles that will help you lift the entire slab of **Chocolate Chip Cheesecake Bars** out cleanly after cooling.
- Step 2: Make the Crust In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly and evenly into the bottom of your prepared pan. I find using the flat bottom of a measuring cup creates the most even layer. Bake the crust for 10 minutes until it smells fragrant and begins to turn golden. Remove and let cool slightly while preparing the filling.
- Step 3: Prepare the Filling In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth, about 2 minutes. Scrape down the sides and bottom of the bowl – this prevents hidden lumps in your **Chocolate Chip Cheesecake Bars**. Add sugar and beat for another 2 minutes until light and fluffy. Add eggs one at a time, mixing on low speed just until each is incorporated. Stir in vanilla and sour cream until barely combined – overmixing incorporates too much air, which can cause cracks.
- Step 4: Add Chocolate and Bake Toss 1 cup of chocolate chips with 1 tablespoon of flour (this prevents them from sinking), then gently fold them into the batter with a rubber spatula. Pour the filling over the pre-baked crust, spreading evenly to the corners. Sprinkle the remaining 1/2 cup chocolate chips over the top. Bake for 35-40 minutes until the edges are set but the center still has a slight jiggle – it will continue cooking as it cools.
- Step 5: Cool Properly Turn off the oven, crack the door open, and let your **Chocolate Chip Cheesecake Bars** cool in the oven for 20 minutes. Then remove and cool completely at room temperature before refrigerating for at least 3 hours or overnight. This gradual cooling process ensures a perfect texture without cracks or condensation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 24g
- Sodium: 340mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg