Chocolate chip cheesecake bars are almost too good to be true, add in a toffee cookie crust and you've just created a masterpiece! Wouldn't your friends and family love these delicious bars for dessert tonight?
Who wants to try my Chocolate Chip Cheesecake Bars?
I’ve been in a cheesecake kind of mood the last few months and I’ve been experimenting with different pans as well as flavors. It’s been fun and the results have been delicious. But when you bake an extra creamy cheesecake using cream cheese and mascarpone, you can’t expect anything short of perfection.
I decided on a Chocolate Chip Cheesecake, but rather than a traditional springform pan, I used my brownie pan (it hasn’t seen a lot of action lately and it looked depressed). I also wanted to change up the crust a bit and I happened to see Toffee Sandies at the market and thought they would make an interesting crust. I love pecan sandies and the toffee sandies may have knocked them down into second place. I think toffee sandies are going on my to-do list!
Cheesecake has got to be one of the most forgiving desserts you can make. You can add just about any flavor you like, use all kinds of toppings, change the crust, use different shaped pans, but no matter what you do to it, Cheesecake still comes out oh so creamy and delicious! I don’t know who invented cream cheese but I hope there was a medal awarded for this stellar creation.
If you love cheesecake as much as I do, you might also like these delicious recipes:
Chocolate Chip Cheesecake Bars with a Toffee Cookie Crust
- 11/2 cup toffee sandies - fine crumbs
- 5 tablespoons butter melted
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese
- 1/2 cup sugar
- 3/4 cup semi sweet or your choice
- 1 teaspoon orange zest
- 1 tablespoon vanilla extract
- 3 large eggs
- Place the toffee sandies in a food processor and pulse to a fine crumb, place in mixing bowl
- Add melted butter and mix well.
- Press crumb mixture into the bottom and sides of a 9 x 9 inch pan
- Bake crust for 10-12 minutes at 325 degrees
- Cool on a wire rack.
- In the bowl of a stand mixer, beat the cheeses, sugar, zest and vanilla until smooth.
- Add eggs one at a time, beat on low speed just until combined.
- Fold in Chocolate chips
- Pour over crust and smooth with an offset spatula
- Bake at 325° for 35-40 minutes or until center is just set and top begins to brown.
- Remove pan from the oven, and cool on a wire rack for 10 minutes.
- Carefully run a knife around the edge of pan to loosen; cool 1 hour longer then refrigerate at least 6 hours or overnight before serving.