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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.
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Nutritional Facts 1 serving (1 each) equals 176 calories, 11 g fat (4 g saturated fat), 25 mg cholesterol, 117 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Chocolate Chip Cheesecake Bars in Country Woman January/February 2001, p29
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Reviewed on Apr. 04, 2013 by MrsBurns12
Pretty straight forward and easy to make - big hit with the crowd. Would make again.
Reviewed on Feb. 01, 2013 by jodial66
I've made these several times. Everyone loves them.
Reviewed on Oct. 10, 2012 by CWOCN
Turned out great!
Reviewed on Apr. 13, 2012 by rudylenak
GOOD
Reviewed on Oct. 30, 2011 by ktotto
I big hit where ever I bring these.
Reviewed on Oct. 07, 2011 by helpmeet4
Really good! Made it for company, the men each had at least 3 bars :)
Reviewed on Jan. 19, 2011 by edx
I have made these so many times and everyone loves them. Wondering why anyone would change to confectioners sugar. If made as written they turn out fine.
Reviewed on Mar. 01, 2010 by dianehain
I have been making these for years, but I make the Toll House Cookie recipe on the Nestle chip bag for the cookie portion. Cheesecake portion remains the same. A family favorite!
Reviewed on Jan. 02, 2010 by Saskie73
This is still in the oven but I wanted to comment... Very easy. I was lazy so I used a chocolate chip cookie mix, and I added a half package of white chocolate chips I had leftover from another holiday treat I'd made. For the reviewer who used icing sugar, my only thought is that icing sugar also contains cornstarch, this I believe is what helps it to form icing as it sets. Probably this is why your topping wasn't as sweet, you weren't using pure sugar. I find that in a batter like this one, granulated sugar dissolves in the liquid as you mix it anyway so the texture is still very smooth.
Reviewed on Jun. 18, 2009 by dispveteran
To use confectioner's sugar, I would use it in addition to the granulated sugar, half of one, half of the other, for what the recipe calls for. I would think confectioner's sugar would bake differently for a different taste.
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