Chocolate Chip Cheesecake Bars
These easy Chocolate Chip Cheesecake Bars are made with simple pantry ingredients that will bring smiles to your table! It's so creamy and delicious with bits of chocolate throughout that will satisfy any sweet tooth.
- 1 ½ cup toffee sandies shortbread cookies or your favorite shortbread cookie
- 5 tablespoons butter melted
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese (or use all cream cheese)
- ½ cup sugar
- ¾ cup semi sweet chocolate chips or your choice of chips
- 1 teaspoon orange zest
- 1 tablespoon vanilla extract
- 3 large eggs
Place the sandies in a food processor and pulse to a fine crumb.
Add the melted butter and mix well.
Line the bottom of the pan with parchment paper, then press the crumb mixture into the bottom of the 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 cream cheese, mascarpone, sugar, zest and vanilla until smooth at medium speed.You can substiture all cream cheese instead of using mascarpone
Add eggs one at a time, beat on low speed just until combined.
Fold the chocolate chips into the cheesecake batter.
Pour the cheesecake batter over baked and cooled crust and smooth with an offset spatula
Bake at 325° for 35-40 minutes or until the center is just set and the top begins to brown.
Remove the pan from the oven, and allow it to cool on a wire rack for 10 minutes.
When the cheesecake bars have cooled, carefully run a knife around the edge of pan to loosen.
Let the cheesecake bars cool for 1 hour longer then refrigerate for at least 6 hours or overnight before serving.
Calories: 613kcal | Carbohydrates: 46g | Protein: 8g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 123mg | Sodium: 256mg | Potassium: 176mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1007IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 2mg