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Chocolate Chip Cheesecake Bars

Chocolate chip cookie + cheesecake = chocolate chip cheesecake bar! Why to choose one when you can have both ?! Bonus: this cheesecake bar is ready in half the time as regular cheesecake.



Cheesecake is a big problem in my house. My husband's family loves it and this is my goal for any gathering.
The problem with cheesecake, it takes forever to make it! There is plenty of cold time to make classic cheesecakes. (I always let my cool for at least 12 hours!)

CHEESECAKE SEPARATE TIME!
That's where these bars come in. They cut that time significantly so you can make it in the morning and be ready to serve it in the afternoon. You can also eat it without a fork - bonus! Plus, there is chocolate involved, and who can refuse it?

CHIP CHEESECAKE CHIP CAKE = CHEESECAKE CHIP CHOCOLATE BAR
These bars feature butter cake skins made from wafers and vanilla butter. I don't like the Trader Joe wafer brand, but any vanilla wafer will work.

But the wild card comes from mini chocolate chips that are mixed directly into the crust. The result is a chocolate chip cookie base like toffee that really makes this bar stand out.

The filling is smooth and dense like a classic cheesecake, fortified with a hint of sharp sour cream, plus more mini chocolate chips sprinkled throughout. There are enough chocolate chips that satisfy chocolate lovers but not so much that you are out of the cheesecake area.

INGREDIENTS
For cake skins:

  • 7 ounces of whole vanilla wafers, like Nilla Wafers (about 3 cups stacking)
  • 3 tablespoons of sugar
  • 1/8 teaspoon of halal salt
  • 1/4 cup (2 ounces) unsalted butter, melted
  • 1/4 cup (1 1/2 ounce) mini chocolate chips

To fill cheesecake:

  • 16 ounces of soft cream cheese
  • 3 large eggs
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1 teaspoon of vanilla extract
  • 1/4 cup (2 ounces) sour cream
  • 1/2 cup (3 ounces) mini chocolate chips


INSTRUCTIONS
1 Preheat the oven to 350 ° F. Spread and coat an 8x8 inch pan with parchment, leaving the parchments on both sides. 
2 Make the crust: Process vanilla wafers in a food processor until you get uniform crumbs. Add sugar, salt, and melted butter and the process to combine. The mixture should resemble wet sand and clump together when pressed in the palm of your hand.
Remove the knife from the processor bowl and fold the mini chip with a spatula. Press the crumbs firmly into the prepared baking pan in a flat layer. Bake the crust for 15 minutes, until cooked and golden in color. Then remove from the oven and cool on the shelf. Change the oven to 325 ° F. 
3 Make the filling: Beat the cream cheese in a mixing bowl (or mixing bowl) until smooth. Beat the eggs one at a time until mixed, scrape the bowl after each addition. Beat in sugar, followed by vanilla extract and sour cream, until well blended. Don't overmix. Fold in mini chocolate chips. 
4 Fill the crust: Apply the contents of the cheesecake on the prepared crust and rap several times on the counter to release any bubbles. 
5 Bake the bars: Bake for 20 to 25 minutes or until the contents are freshly set and sway slightly in the middle. Turn off the oven, open the door (use a wooden spoon sandwiched between the door so it doesn't close if you won't stay open) and chill in the oven for 30 minutes. 
6 Cool the bar: Then remove from the oven and cool to room temperature on the rack, about 30 minutes. Transfer to the refrigerator and chill at least 3 hours before serving.

These bars will be kept in a closed container in the refrigerator for about one week.

This recipe is inspired by simply recipes

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