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Chocolate Chip Cheesecake Bars Recipe

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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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36 Servings
Prep: 20 min. Bake: 45 min.

Ingredients

3/4 cup shortening
3/4 cup sugar
1/3 cup packed brown sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1-1/2 cups miniature chocolate chips
3/4 cup chopped pecans
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract

Directions

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. Cover and store in the refrigerator. Yield: 3 dozen.

Nutrition 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.

Chocolate Chip Cheesecake Bars published in Country Woman January/February 2001, p29

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Reviews for Chocolate Chip Cheesecake Bars (3)

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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.

Reviewed on Dec. 27, 2007 by KrisGrij

I was surprised to find that my cheesecake topping wasn't very sweet. The only thing I did different was use confectioner's sugar vs. regular to get a smoother texture, I didn't expect it to alter the taste. Any thoughts??

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Chocolate Chip Cheesecake Bars Recipe

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Ingredients