Chocolate Chip Cheesecake Bars
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Chocolate Chip Cheesecake Bars with Chocolate Crust – creamy cheesecake that’s studded with chocolate chips sits on a rich, dark chocolate cookie crust.
Have I told you about my boys’ job? They walk our neighbor’s dogs every morning before school. IKR! I wasn’t for this, but they haven’t complained once about having to get up 30 minutes early. They are paid on Friday!
They started this during the summer and have saved all of their money. Ryder just bought himself an iPod. He is thrilled with himself. I’m thrilled for him. And, you know what? I know that he’ll take better care of it since he bought it than if I had bought it for him. No taking it to school, no leaving it at a friend’s, no misplacing it. I am super proud of them.
Lincoln wants an Xbox, some special kind that he can connect with his friends and play. I’m sure I’m about to learn more than I want to know about it since he almost has enough money saved.
And, all this right before Christmas!! What does Santa bring to boys that have bought their own favorite toy!?
Because, you know, Christmas is just around the corner! I usually make my neighbors and friends a tray full of desserts. These Chocolate Chip Cheesecake Bars are always on it. Frankly, because Big Daddy likes them and wants me to make them so he can sneak a few.
They are perfect for gift giving or tailgating. I make them a day ahead. They cut much easier cold anyway. Actually, most desserts slice better cold.
Chocolate Chip Cheesecake Bars
You could make this is a round springform pan, but for gift-giving, I like the bars. Besides, bars cook quicker, which is always a bonus when you’re spending all your time trying to figure out what to buy your kids for Christmas. I mean, what you plan to tell Santa to bring your kids for Christmas.
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Chocolate Chip Cheesecake Bars with Chocolate Crust
Ingredients
- 2 and ½ cups chocolate graham crackers crushed
- 10 tablespoons butter melted (real butter, no substitutions)
- ½ cup granulated sugar for the crust
- 24 ounces cream cheese at room temperature
- ¾ cup granulated sugar for the cream cheese mixture
- ¼ cup buttermilk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips mini or regular or whatever you have.
Instructions
- Spray a 9x13 inch pan or 9-inch springform pan with non-stick spray or line it with aluminum foil and spray the foil.
- Combine crackers crumbs, butter and 1/2 cup sugar.
- Pour mixture into pan and firmly press evenly on bottom. Allow this to sit and cool while preparing the cream cheese mixture.
- Preheat oven to 350°F
- In the bowl of a stand mixer, beat cream cheese until smooth.
- Add 3/4 cup sugar and continue to cream.
- Add eggs one at a time and beat until just combined before adding another egg.
- Add buttermilk and vanilla, beat until smooth.
- Stir chocolate chips in by hand.
- Pour into prepared pan.
- Bake 25 minutes at 350 degrees. Turn oven off and allow to sit in hot oven 5 minutes.
- Remove from oven and allow to cool.
- Refrigerate at least 2 hours before cutting.
- Refrigerate any leftovers.
Notes
- Cook time listed above does not account for cooling time.
- I prefer dark chocolate chips for this recipe, but any will work.
- Cold cheesecake cuts much smoother and easier.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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Can these be frozen?
Yes, for up to 8 to 10 weeks.
Oh, these look delicious! Do you think it would work to use whole milk instead of buttermilk? I never keep that on hand and was trying to figure out why the buttermilk would be better. Thanks!
I never buy buttermilk. You can sour it by adding vinegar and let it sit a couple minutes.
I’m thinking of making this but just a question. You mention sugar in step 2 and 6. In step 2 you say to mix with cracker crumbs and butter. In step 6 you say to mix with the cream cheese. Can you just clarify this? I only see 1/2 of listed for sugar but don’t know where it should be added.
I was wondering that too. I’m assuming you don’t need the sugar for the crust. The graham crackers and butter should be the only things for that. At least that’s what I’m going to try! 🙂
Yikes! I omitted the quantity that goes in the cheesecake part. There is 3/4 cup granulated sugar that mixes with the cream cheese in step 6. Adding that and correcting ingredient list right now! Thanks you guys!!
My 7 year old wants to walk dogs for cash but man, I can’t trust him to walk our own dogs! I don’t know how I ended up with boys. That’s awesome that they’ve managed to save all their money to buy something that they really want.
These look delicious. I’ve been in a serious cheesecake mood recently but I hate making actual cheesecakes. These bars may be in my future!
I understand men more now that I’ve had boys, they’re just a bigger versions of messy boys 😉 , but my friends that have girls have nothing but drama and cat-fights.
I’ve had little patience lately for difficult food. Bars are so easy.
These look amazing Paula! I SO want to be your neighbor right now. Pinning!
Come on over! 🙂
That crust does it for me, I wouldn’t be able to stop eating these!!
Thanks, Matt. I agree and these I didn’t want to share!