CHOCOLATE CHIP CHEESECAKE BARS
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors-chocolate chip cookies and cheesecake-in one bite, they were a hit with our three grown children. -Jane Nolt, Narvon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.
Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 25 mg cholesterol, Sodium 117 mg sodium, Carbohydrate 19 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
CHOCOLATE CHIP CHEESECAKE BARS
Cheesecake filling is tucked between two layers of chocolate chip cookie in these chocolate chip cheesecake bars from Trisha Yearwood, as seen on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 6h
Yield 24 (2-inch) squares
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.
- Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse.
- For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined.
- Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost covered¿this will become a crust when baked
- Bake until set and starting to turn golden brown on top, 45 minutes¿if it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving.
CHOCOLATE CHIP CHEESECAKE BARS
A super easy, but rich bar for any occasion.
Provided by Kymberly Brennan
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
- Bake in the preheated oven until set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25 g, Cholesterol 31.5 mg, Fat 11 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 105.7 mg, Sugar 5.6 g
CHOCOLATE CHIP CHEESECAKE BARS
Provided by Food Network
Time 3h30m
Yield 16 bars
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
- In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
CHOCOLATE CHIP CHEESECAKE BARS RECIPE
Steps:
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper. Set aside.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 2 minutes.
- Add the egg and vanilla. Mix to combine and scrape down the sides of the bowl as needed.
- Add the flour and baking soda. Mix just until no large lumps of flour remain.
- Gently fold in the chocolate chips.
- Tightly cover the bowl of cookie dough with plastic wrap and refrigerate while you make the cheesecake layer.
- Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth, about 1 minute.
- Add the sour cream and vanilla and mix to combine.
- With the mixer on low speed, add the eggs one at a time. Scrape down the sides of the bowl and mix again to make sure all of the cream cheese has been incorporated.
- Remove the cookie dough from the refrigerator. Transfer ¾ of the cookie dough to the prepared pan and press it into the bottom of the pan. Make sure to spread it out in an even layer.
- Pour the cheesecake batter on top of the cookie dough.
- Crumble the remaining cookie dough over the top of the cheesecake layer.
- Bake for 40-45 minutes, or until the center no longer jiggles when shaken.
- Remove the cheesecake from the oven and allow it to cool to room temperature. Once cool, transfer it to the refrigerator and chill for at least 4 hours (overnight is best) before slicing and serving.
Nutrition Facts : ServingSize 1 bar, Calories 660 kcal, Carbohydrate 61 g, Protein 9 g, Fat 43 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 184 mg, Sodium 400 mg, Fiber 1 g, Sugar 45 g, UnsaturatedFat 12 g
CHOCOLATE CHIP CHEESECAKE BARS
What could be better than favorite chocolate chip cookies baked around a cream cheese filling?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
- In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
- Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 12 g, TransFat 0 g
CHOCOLATE CHIP-COCONUT CHEESECAKE BARS
Make with or without coconut. These are excellent. I had these at a party the other night then found in Pillsbury Recipes with Crescents, Biscuits, and more. They are to excellent.
Provided by Diane Brooks
Categories Bar Cookie
Time 50m
Yield 16 squares
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In a small bowl, beat cream cheese, sugar, and egg until smooth.
- If using coconut stir inches.
- Remove half of the dough from wrapper.
- Press half of the dough into bottom of an ungreased 9 or 8 inch square pan.
- Spread cream cheese mixture over dough.
- Crumble and sprinkle remaining half of cookie dough over cream cheese mixture.
- Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch.
- Cool 30 minutes.
- Refrigerate at least 1 hour until chilled.
- Cut into bars and serve chilled.
CHOCOLATE CHEESECAKE BARS
When you don't have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. -Louise Good, Flemington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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