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 spring form 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.
- 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.
Only 17 more school lunch days left in this year……sigh. I can’t wait to get this summer started, there is so much on my too do list this year. But for now I’m just concentrating on getting through this week, it’s our biggest catering week of the year at school and a time when my Culinary Team really shines. It was 4 years ago that they debuted at our largest catered event. I remember it like it was yesterday when my girls walked into the room dressed in chefs gear, you could’ve heard a pin drop. You’ll get to see the pics from this years event next week after my old tired body has had some time to recuperate.
Thanks for stopping by and have a happy week my friends!
What delicious bars, I love the cookie crust!
Thanks Laura, it was a nice change from graham cracker crust
Delicious!
Thank Lail!
It’s amazing what you can do with mascarpone cheese. I have mixed with this Italian all naturally flavored sugar I just had to digg with the spoon a couple of times before I could continue follow your recipe. Your cheese cakes bars recipe is absolutely phenomenal Thank you 🙂
Thanks Ann!
Love the pics! This time of year is always nuts for any of us having a relationship to school winding up. Hang in there!
Thanks Toni, I’m just counting down the days at this point, but once this week is over with all of our events, it’s all downhill
I saw these on Facebook and I had to come over and check them out! They look awesome Chef!
Thanks Raven! Hope all is well
Love that you made something other than a graham crust! So yummy sounding.
hi Erin
Thank you! last time I made a shortbread crust that turned out very well, and this crust was very good, so I think I’ll begin experimenting with different types of crusts depending upon the cheesecake.
Holy cow chef, that looks and sound…even though I feel my arteries clogging when I read the recipe haha.
Happy Blogging!
Hi Eric
thanks, they were really good, my neighbor can testify to that! The trick is not to eat the whole pan!
My son’s favorite dessert is cheesecake! Making bars rather than an entire cheesecake is appealing! And a change from the traditional graham cracker crust is inspired!
Thanks Deb, it was a nice diversion from a standard cheesecake, and yet still so creamy and delicious!
I love this! I can barely move after seeing these photos. Bookmarked the recipe. Baking it soon. Thanks for sharing, Chef Dennis.
Thanks Betty Ann! I hope all is well and I look forward to seeing you soon. Are you going to Eat Write Retreat, or do I have to wait until BSP4 to see you?
You are talking my language, cheese cake and chocolate chip cookies. I can not wait to try it.
It was a very flavorful combination! Thank you!
I don’t know who invented cream cheese either, but God Bless ’em!!!! Chef, catching up on your posts never disappoints. Miss you my friend and sending some love your way and want to thank you once again for always being such an inspiration to me, I cherish the journey that has intersected our paths…so much glorious personal growth has been taking place over the last year, I’ve taken a new direction in writing, begun doing much more freelance writing, and working on a bigger writing project and really trying to live each day with purpose and intent. I love watching you continue to grow and expand and posture yourself for success….the world is your oyster and the best is truly yet to come….
I’m always in the mood for cheesecake and boy does this look to die for!