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Chocolate Chip Cookie Cheesecake Bars

These Chocolate Chip Cookie Cheesecake Bars are a luscious, creamy dessert with a buttery crust and melty chocolate chips. Perfect for any occasion!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 12 servings

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar for crust
  • 2 packages cream cheese 8 oz each, softened
  • 1 cup granulated sugar for filling
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup chocolate chips

Instructions

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the mixture resembles wet sand and all crumbs are coated evenly. Press this mixture firmly into the bottom of the parchment-lined 9x13-inch baking pan, forming an even layer. Bake for 10 minutes to set the crust, then remove from the oven and set aside.
  • In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add 1 cup granulated sugar, continuing to beat until fully incorporated and fluffy. Mix in the vanilla extract. Add the eggs one at a time, beating on low speed after each addition just until combined — avoid overmixing to prevent cracks during baking.
  • Fold in 1 cup of chocolate chips gently with a spatula, making sure they are evenly distributed throughout the cheesecake batter.
  • Pour the cheesecake filling over the pre-baked graham cracker crust and smooth the top with a spatula. Bake at 325°F (163°C) for 45-50 minutes. The edges should be set, and the center will have a slight jiggle but not be liquid. Remove from the oven and allow the bars to cool completely in the pan on a cooling rack.
  • Once cooled to room temperature, refrigerate the bars for at least 4 hours or overnight. This chilling step is crucial to help the cheesecake layer set perfectly. When ready, lift the bars out of the pan using the parchment paper edges and cut into squares. Serve chilled and enjoy!

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling rack
  • Parchment Paper

Notes

  • Use parchment paper extending beyond the pan edges to easily lift bars out after baking.
  • For a crunchy twist, add chopped nuts like pecans or walnuts into the crust.
  • Prevent cheesecake cracks by avoiding overmixing and baking at a lower temperature.