Chocolate Chip Cheesecake Bars are a divine dessert that marries the velvety richness of cheesecake with the irresistible allure of chocolate chips. These delightful bars offer a perfect balance of flavors and textures, providing a delectable experience that captures the hearts of dessert lovers everywhere.
The essence of Chocolate Chip Cheesecake Bars lies in their layers of delight. At the base, a buttery graham cracker crust provides a sweet and crumbly foundation. Above it, a luscious cheesecake filling, light and creamy, strikes a harmonious contrast. But the real magic happens as chocolate chips, in various forms—semisweet, dark, or milk—dot the landscape, creating bursts of chocolaty joy with every bite.
In this culinary journey, we’ll delve into the origins and evolution of Chocolate Chip Cheesecake Bars, exploring the delightful combination of classic cheesecake and chocolate in a convenient bar form. Whether you’re an experienced baker or a novice in the world of desserts, we’ll share insights and tips for creating your own batch of these indulgent bars. The result is a dessert that’s perfect for any occasion, from potlucks and family gatherings to satisfying your sweet tooth on a quiet evening.
Prepare to embark on a sweet adventure as we explore the world of Chocolate Chip Cheesecake Bars, celebrating the creamy elegance of cheesecake and the chocolatey bliss that can be shared with friends and loved ones or enjoyed as a personal treat.
- 30 Oreo cookies
- 6 tablespoons (¾ stick) butter
- Three 8 ounce packages cream cheese, at room temperature
- 1½ cups granulated white sugar
- ¼ cup sour cream
- 2 teaspoons vanilla extract
- ¼ cup all purpose flour
- 3 large eggs
- 1¼ cups mini chocolate chips, divided
Preheat the oven to 325 degrees F. Line a 9×13 inch pan with foil and spray with nonstick spray.
Place the Oreos (cream filling included!) in a food processor. Pulse the cookies until they become crumbs.
In a medium bowl, combine the crumbs and melted butter. Press the crumbs evenly into the prepared pan. Bake for 10 minutes. Remove to cool for at least 20 minutes before adding the filling. Keep the oven on.
Place a large, rimmed baking sheet on the bottom rack of the oven and fill it halfway with water.
In a large bowl, use an electric mixer to beat the cream cheese until creamy. Then mix in the sugar, sour cream and vanilla; beat until smooth. Beat in the flour. Add the eggs one at a time, beating well after each addition. Stir in 1 cup of the mini chocolate chips.
Spread the cheesecake batter over the cooled crust. Sprinkle the top of the cheesecake with the remaining chocolate chips. Bake the cheesecake on a rack above the pan of water for 45 minutes.
Remove the pan from the oven and place it on a wire rack. Let the cheesecake cool for 1 hour, then refrigerate for 4 hours or until completely chilled.
Cut the cheesecake into 24 bars, and keep refrigerated until ready to serve.