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Chocolate Chip Cheesecake Bars

October 6, 2013

I made this dessert one night to bring to a friend’s house for dinner. It was pretty easy and tasty. The next time I’d use more chocolate chips on top of the cookie base.

Chocolate Chip Cheese Cake Bars

Difficulty: Easy-Medium (baking cheesecake is always a bit tricky with timing)
Prep Time: 30 min
Cook Time: 60 min
Cooling Time: 15 min
Total Time: 1 hr 45 min
Yield: 24 servings
Taste: Good


Cookie Base:
2 cups graham cracker crumbs (2 packages or 16 crackers is 2 cups of crumbs)
1/2 cup Crisco shortening, melted
1 cup semisweet chocolate chips (I would increase to 1.5 cups next time)
2 packages (8 ounces) cream cheese, softened
1 cup dairy sour cream
1 1/2 cup sugar
2 eggs
2 t. vanilla
1/3 cup semisweet chocolate chips
3/4 tsp Crisco shortening

1) Preheat oven to 300 degrees F.
2) For cookie base, combine graham cracker crumbs and ½ cup shortening. Press into bottom of ungreased 13x9x2-inch pan.
3) For filling, sprinkle 1.5 cups chocolate chips over cookie base.
4) Place cream cheese in large bowl. Beat at medium speed of electric mixer until fluffy. Beat in sour cream. Gradually add sugar. Beat until smooth. Beat in eggs and vanilla. Pour over chocolate chips in pan.
5) Bake at 300 degrees F for 60 minutes or until set. Do NOT over bake. Cool for 15 minutes.
6) For drizzle, melt 1/3 cup chocolate chips and ¾ teaspoon shortening. Drizzle over cheesecake. Cool. Cut into bars. Cover. Refrigerate.

Note: For drizzle place chips and shortening in small microwave safe container and microwave until smooth. Can drizzle by using tip of a spoon or place into a resealable bag and cut the tip off the corner. Squeeze out to drizzle.


Source: Cookbook – 100 Best Chocolate Recipes, 2006, page 40


From → Dessert

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