Perfect, classic cheesecake gets studded with chocolate chips and baked in bar form for easy serving and eating with these Chocolate Chip Cheesecake Bars.
This delicious chocolate chip cheesecake bar post is sponsored by Philadelphia Cream Cheese. As always, all opinions remain my own and I’m proud to partner with brands I love and trust.
Can I let you in on a secret? I prefer dessert in bar form. Think about it – the best kinds of desserts (and the desserts that I always eat more of, haha) are desserts that you can grab and go. So, having cheesecake in bar form is like a dream come true.
I feel like when you have a large dessert, like cake, that needs to be cut and served, everyone gets shy at a party. “Oh, I’ll just take a small piece”, they say. You wind up with half a cake leftover!
But with dessert in pre-cut bars, people can grab one off of a platter and come back for seconds if they want 🙂
And now, can I let you in on another secret?
Chocolate chip cheesecake is the best kind of cheesecake
Chocolate chip cheesecake is hands DOWN my favorite kind of cheesecake. I use Philadelphia Cream Cheese for all of my cheesecakes and the silky smooth cheesecake studded with a crunch of chocolate chips is heavenly.
Philadelphia Cream Cheese has the best quality cheesecake and it’s always my to go because I want a cheesecake that both tastes amazing…and doesn’t crack.
I also love chocolate chip cheesecake because it’s such an easy way to kick things up a notch. All you need to do to take plain cheesecake to the next level is fold in some chocolate chips. If you’re feeling fancy, after the bars are cut, you can drizzle on some melted chocolate. I highly recommend that 🙂
How do you make cheesecake into bars?
Making cheesecake into bars is so easy and it’s something I like to do often because you can cut the servings into smaller, individual portions.
All you need to do is pour cheesecake batter into a baking dish, I use a 9×13, that’s been lined with parchment paper. I like to use the parchment paper because I can easily lift the bars out and slice them when they’re cool.
To make sure the cheesecake doesn’t crack, I boil a pot of water and place a baking dish (any size) on the bottom rack of my oven. When the water is boiling, I pour the water into the dish and it creates a makeshift water bath/steam-room. Plus you don’t have to deal with the mess of an actual water bath!
I know you’re going to love the cheesecake bars! They’re divine!
If you love cheesecake, check out my Easy Chocolate Cheesecake!
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Chocolate Chip Cheesecake Bars
Perfect, classic cheesecake gets studded with chocolate chips and baked in bar form for easy serving and eating with these Chocolate Chip Cheesecake Bars.
- Prep Time: 15 minutes + 4 hours cooling time
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes 4 hours cooling time
- Yield: 18–24 bars 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- about 14 graham cracker sheets (around 2 cups graham cracker crumbs)
- 1/2 cup melted butter
- 2 Tbsp. brown sugar
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 and 1/3 cups sugar
- 1/4 cup heavy cream, at room temperature
- 1/4 cup sour cream, at room temperature
- 4 eggs, at room temperature
- 1 tsp. vanilla extract
- 1 cup chocolate chips
- optional chocolate drizzle: 1/2 cup chocolate chips + 1 Tbsp. coconut oil
Instructions
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Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.
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Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”, ensuring that your crust won’t crack.
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To make the crust, mix together the graham cracker crumbs, butter, and brown sugar.
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Grease an 9×13-inch baking dish, and line it with parchment paper so you can easily pull the bars out of the dish when you want to slice and serve.
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Press the graham cracker mixture into the bottom of the dish and set aside.
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To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute.
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Add the heavy cream, sour cream, and vanilla and beat until everything is mixed well.
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Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition. Mix until the eggs are totally incorporated. Then, fold in the chocolate chips.
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Pour the cheesecake mixture into the dish. Place the dish on the middle rack of the oven. Do not open the oven.
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Bake for 45 minutes to 55 minutes or until the sides look set but the center still jiggles slightly when nudged.
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Turn the oven off and prop it open a little bit. Allow the cheesecake to cool for an hour in the oven.
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After the hour has passed, allow the cheesecake to cool completely for 2-3 hours before placing in the fridge to cool for at least 2 hours.
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When you’re ready to serve, pull up on the parchment to remove the sheet of cheesecake. Slice into squares, cleaning the knife between each slice to get a clean cut. Enjoy! Chocolate drizzle optional but suggested!
Nutrition
- Serving Size: 1 bar
- Calories: 345
- Sugar: 29 g
- Sodium: 222 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 84 mg
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