Imagine sinking your teeth into a creamy, decadent chocolate cheesecake bar that's so easy to make, you'll wonder why you've never tried this recipe before! These irresistible bars combine the rich, velvety texture of cheesecake with the deep, luxurious flavor of chocolate, creating a dessert that's sure to become an instant family favorite. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality results with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan to create a compact crust.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Ensure there are no lumps in the mixture.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Melt chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth. Allow the melted chocolate to cool slightly.
- Fold the melted chocolate into the cream cheese mixture, creating a marbled effect by gently swirling with a spatula.
- Pour the cheesecake mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
- Remove from the oven and let cool completely at room temperature for about 1 hour. Then refrigerate for at least 2 hours or overnight to allow the bars to set completely.
- Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into 16 even squares using a sharp knife, cleaning the knife between cuts for neat edges.
- Serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Ensure your cream cheese is completely softened at room temperature to avoid lumps and achieve a smooth, creamy texture.
- When pressing the graham cracker crust, use the bottom of a measuring cup to create a firm, even base that will hold together perfectly.
- Be careful not to overmix the cheesecake batter - mix just until ingredients are combined to keep the texture light and creamy.
- Use a water bath or place a pan of water on the bottom rack of the oven to prevent the cheesecake from cracking during baking.
- Allow the bars to cool completely at room temperature before refrigerating to prevent condensation and maintain the perfect texture.
- For clean, precise cuts, use a sharp knife wiped with a hot, clean cloth between each slice.
- For an extra touch of indulgence, drizzle melted chocolate or add a sprinkle of sea salt on top before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 75mg
