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Chocolate Chip Cheesecake Bars
Chocolate Chip Cheesecake Bars

Chocolate Chip Cheesecake Bars

6 Hr(s) 30 Min(s)
25 Min(s) Prep
6 Hr(s) 5 Min(s) Cook
What You Need
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18 servings
Original recipe yields 18 servings
14 graham cracker sheets
1/2 cup butter, melted
2 Tbsp. brown sugar
1-1/3 cups granulated sugar
1/4 cup heavy whipping cream, at room temperature
1 tsp. vanilla
4 eggs, at room temperature
1 Tbsp. coconut oil
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Let's Make It
1
Preheat the oven to 325°F.
2
Put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish placed on the bottom rack in the oven, filling the casserole dish almost all the way. (This acts as a makeshift water bath and turns the oven into a “steam room,” ensuring your cheesecake won’t crack.)
3
To make the crust, add the graham crackers to a food processor or high-powered blender and pulse until they’re processed to resemble a coarse meal.
4
Add the butter and brown sugar, and process or mix until combined.
5
Grease a 9x13-inch casserole dish, and line it with parchment paper so you can easily pull the bars out of the dish when you want to slice and serve.
6
Press the graham cracker mixture onto the bottom of the dish and set aside.
7
To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the granulated sugar and beat together for 1 min.
8
Add the whipping cream, sour cream, and vanilla and beat until everything is mixed well.
9
Crack the eggs into a separate bowl. Add the eggs, one at a time, to the cream cheese mixture, scraping the side of the bowl after each addition. Mix until the eggs are just incorporated.
10
Using a spatula or spoon, fold in 1 cup of chocolate chips by hand.
11
Pour the cheesecake batter into the casserole dish. Place the dish on the middle rack of the oven.
12
Bake for 55 min. to 1 hour and 5 min. The cheesecake will be done when the side looks set but the center still jiggles slightly when nudged.
13
Turn the oven off and prop the door open a little bit. Allow the cheesecake to cool for an hour in the oven.
14
After the hour has passed, remove the cheesecake from the oven and allow it to cool completely for about 2 to 3 hours before placing it in the fridge to chill at least 2 hours.
15
When you’re ready to serve, pull up on the parchment to remove the cheesecake from the pan. Slice into bars, cleaning the knife between each slice to get a clean cut.
16
To top the bars with the chocolate drizzle, microwave the remaining chocolate chips and coconut oil in the microwave in 30-second increments until smooth. Drizzle the chocolate all over the top of the bars. Allow it to set for 5 min., and serve!
Kitchen Tips
Tip 1
Recipe and Photo by
Tip 2
How to Crush the Crackers If You Don't Have a Food Processor
Place the graham crackers in a zip-top bag, then crush into crumbs with a rolling pin.
Tip 3
Healthful Habit
Plan ahead! Eating in moderation involves planning ahead to make sure healthy foods are readily available. Make sure to be intentional in your food planning and lifestyle patterns so that you can also fit in some of your family’s favorites.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 32g
41%
Saturated Fat 19g
95%
Trans Fat 1g
Cholesterol 115mg
38%
Sodium 300mg
13%
Total Carbohydrates 31g
11%
Dietary Fibers 2g
7%
Sugars 31g
62%
Protein 7g
14%
Vitamin A
20%
Vitamin C
0%
Calcium
4%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
18 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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