Grannys Chocolate Chip Cheesecake Bars Recipes

CHOCOLATE CHIP CHEESECAKE BARS

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

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.

CHOCOLATE CHIP CHEESECAKE BARS

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.

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.

CHOCOLATE CHEESECAKE BARS

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.

GRANNY'S CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• In a lg bowl mix buttered crisco sugar and brown sugar till well mixed. Add the egg and vanilla mix well. Add flour,salt, and baking soda mix well. Add chocolate chips and pecans mix well. Take half of crust and cover the bottom of a rectangular cake pan. Bake at 350° for 8 min. Set aside the rest.
• In another bowl mix together cream cheese, sugar, eggs and vanilla mix well. Take crust out of the oven and add the coconut. Add the rest of the crust to the top of the filling in areas. Put back in the oven and bake at 350° for 35-40 min.

LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.