Chocolate Chip Cheesecake Bars Recipe
- 3/4 cup shortening
- 3/4 cup sugar
- 1/3 cup packed brown sugar
- 1 large 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 semisweet chocolate chips
- 3/4 cup chopped pecans
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1. 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.
- 2. 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.
- 3. Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
- 4. 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: 2 dozen.
Reviews for Chocolate Chip Cheesecake Bars
"My kids loved these! They kept telling me how yummy they were. I halved the recipe, and forgot to reduce the baking time so they were overdone, but they were still really good! Great idea to combine chocolate chip cookies and cheesecake! I do agree with making sure they have long enough to cool before cutting up and eating. I did not add in the pecans, and I used neufchatel cheese instead of cream cheese."
"I made exactly as directed but they came out quite dry. My family was not impressed with them."
"Super easy and delicious but be sure to make ahead so they can cool long enough to cut nicely. Great for potlucks."
"these are so good, family favorite, more time consuming than boxed brownie mix but well worth it."
"We were given some of these from our neighbors. Awesome!! I have made these several times since. I added a1/4 cup of cocoanut and sub walnuts. Very good!!"
"Family loved this recipe!"
"Pretty straight forward and easy to make - big hit with the crowd. Would make again."
"I've made these several times. Everyone loves them."
"Turned out great!"
"I big hit where ever I bring these."
"Really good! Made it for company, the men each had at least 3 bars :)"
"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."
"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!"
"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."
"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."
"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??"