Chocolate Chip Cheesecake Bars
A decadent chocolate chip crust and topping with a rich cheesecake filling in the middle.
Yield: 36
Calories: 165kcal
Materials
Crust & Topping:
- 1 1/2 cups all-purpose flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 10 oz. bag mini semi-sweet chocolate chips
- 3/4 cup pecans, chopped
Cheesecake Filling:
- 2 - 8 oz. packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350° and grease bottom and 2" up sides of 13 x 9" baking dish.
Crust & Topping:
- Stir together flour, salt, and baking soda. Set aside.
- In large bowl, cream butter and both sugars. Stir in egg and vanilla. Beat in flour mixture until combined. Do not over mix. Fold in chocolate chips and pecans.
- Set aside 1/3 of dough for topping. Press remaining dough into bottom of greased 13 x 9" dish. Bake for 8 minutes.
Cheesecake Filling:
- Meanwhile, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, then vanilla. Pour over crust.
- Dollop teaspoonfuls of reserved topping dough over filling.
- Bake for 35 - 40 minutes, or until top is golden brown.
- Cool on wire rack and store in refrigerator. Enjoy!
Notes
To get 36 servings, cut 4 ways on short side, and 9 ways on long side.
Nutrition
Calories: 165kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 124mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 167IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 1mg