Chocolate Chip Cheesecake Bars Recipe

Chocolate Chip Cheesecake Bars with graham crust, creamy filling, and chocolate ganache. Like cheesecake meets cookies!

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 30

Chill: 8 20

Total Time: 10 10

Servings:

Author: Jennifer Stewart

Preheat the oven to 350F. Line a 9×13 baking dish with parchment paper and nonstick spray. Set aside.
Make the crust by combining the graham crackers, brown sugar, and melted butter in a bowl.
Press the mixture into the bottom of the baking dish. Bake in the oven for 10 minutes.
Remove and cool while you make the cheesecake filling.

In a stand mixer, combine the cream cheese, sugar, and brown sugar. Mix on medium speed until smooth.
Add in the sour cream, vanilla, heavy cream, salt, and lime juice
Add in the eggs and combine for 30 seconds.
Incorporate the cornstarch into the cheesecake mixture and remove the bowl.
Fold in the chocolate chips by hand.
Spread cream cheese mixture over the baked crust.
Bake the cheesecake for 1 hour on the middle rack.
Once finished, turn off the oven and open the door. Leave the bars inside to cool slowly for 30 minutes.
Remove from the oven and cool completely on a wire rack. Cover with plastic wrap and chill in the fridge for 8 hours.

Make the ganache by microwaving the heavy cream in a bowl for 1 minute.
Place chocolate chips in a bowl and pour the warmed cream over them. Let them sit for a minute.
Stir with a whisk until smooth.
Remove the cheesecake bars from the fridge.
Pour the ganache over the bars and spread out. Place back in the fridge for 20 minutes to set the ganache.
Once set, remove and cut into 24 bars.

Line the pan with parchment paper for easy removal.
Press graham cracker crust firmly into the pan so it holds together when sliced.
Bring cream cheese to room temperature before mixing. Cold cream cheese leaves lumps.
Don't substitute milk for heavy cream. It won't work!
Room temperature eggs blend better into the filling.
Don't overmix the eggs. Mix for just 30 seconds to prevent cracking.
Cool slowly in the turned-off oven with the door open. This also prevents cracks!
Chill for at least 8 hours before cutting. Overnight is best. They won't set properly without this!
Let ganache sit for 1 minute before stirring. This helps it come together smoothly.
Use a sharp knife wiped clean between cuts for neat slices.