Chocolate Cheesecake Bars This Chocolate Chip is made with soft chocolate chip cookie crusts, filled with original cheesecake filling, and ends with even more chocolate chip cookie dough! Rich and unique food!
For the chocolate chip cookie part of this cheesecake, I use my favorite classic recipe. I want to use a soft (and not crispy) cookie recipe so that the cake portion is easily bitten and cut.
Because the portion of the cheesecake clearly needs to be refrigerated, this is important to remember, and if you try to replace a different chocolate chip cake recipe, you can end up with a layer of cake that is hard and too difficult to bite or cut, which is clearly not what you want!
This cheesecake for chocolate chip cookies is very easy to make and very rich and soft (just like a cheesecake). Like all my cheesecake recipes, this one uses a little sour cream to really bring the full flavor to these bars.
INGREDIENTS
! For Cookie Layer
- ¾ cup of softened butter
- ¾ glass of brown sugar
- ⅔ glass of sugar
- 1 egg + 1 egg yolk
- 1 teaspoon of vanilla extract
- 2 cups flour
- 1 ½ teaspoon of cornflour
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup of chocolate
! For Cheesecake Coating
- Softened 24-ounce cream cheese (three 8 ounce packages)
- 2/3 cups of sugar
- 3/4 teaspoon vanilla extract
- 1/3 cup sour cream
- 2 eggs
INSTRUCTIONS
- Preheat the oven to 350F and coat the pan 11x7 with foil. Grease a little with butter and set aside.
! Cookie Layer
- Prepare your cake layer first by using an electric mixer to beat the soft butter and sugar. Beat until light and fluffy.
- Add eggs and egg yolks, stir until evenly mixed.
- Stir in vanilla extract.
- In a medium-sized separate bowl, stir in the flour, cornflour, baking powder, and salt.
- Gradually upload the dry components to wet until completely combined. Stir chocolate.
- Press about half of the cake mixture evenly into the bottom of the prepared pan. Set aside the remaining cake mixture and prepare the contents of your cheesecake.
! Cheesecake Layer
- Use an electric mixer to beat the cream cheese and sugar until they are evenly mixed.
- Stir in vanilla extract.
- Gradually stir in the sour cream until mixed.
- Add eggs, one after the other beat until mixed.
- Pour the layers of cheesecake into your baking sheet on top of the layer of cake batter.
- Take the remaining cake mixture and place it randomly on top of the layer of cheesecake (it won't cover the whole cheesecake, this is fine).
- Bake at 350F for 35 minutes or until the new layer of the cake starts to turn golden brown and the cheesecake bounces back to touch.
- Let it cool to room temperature, then transfer to the refrigerator and let it cool for at least 6 hours before cutting and serving.
This recipe is inspired by the recipe critic
