Strawberry Swirl Chocolate Chip Cheesecake Bars

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Baking a cheesecake as bars is so much easier! This recipe makes 16 cheesecake bars. Store bars in a covered container for up to 10 days in the refrigerator. Recipe can easily be doubled and baked in a 9x13-inch pan, baking time will vary - about 45-55 minutes.



Read more from the source: http://sallysbakingaddiction.com/2013/06/28/strawberry-swirl-chocolate-chip-cheesecake-bars/#ixzz2XXcFSri6
Under Creative Commons License: Attribution
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Ingredients

  • Crust
  • 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
  • 6 Tablespoons (90 grams) melted unsalted butter
  • 1/3 cup (67 grams) granulated sugar
  • Filling
  • 16 ounces cream cheese (2 standard packages or 450 grams), softened to room temperature
  • 1 large egg
  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/4 - 1/3 cup (90-100 grams) strawberry jam (Or use 1/4 cup homemade strawberry filling from this recipe)
  • 2/3 cup (120 grams) semi-sweet chocolate chips, divided
  • Read more from the source: http://sallysbakingaddiction.com/2013/06/28/strawberry-swirl-chocolate-chip-cheesecake-bars/#ixzz2XXcIhCof
  • Under Creative Commons License: Attribution
  • Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Preparation

Step 1


1.Preheat oven to 350F degrees. Line a 8x8 or 9x9 baking pan with aluminum foil with enough overhang on the sides. Set aside.
2.Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 9-10 minutes. Allow to cool as you prepare the filling.
3.For the filling: Beat cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Sprinkle 1/3 cup of the chocolate chips evenly on top of crust. Spread the filling on top of chocolate chips. Drop large spoonfuls of jam on top of filling and swirl with a knife. Sprinkle with remaining chocolate chips.
4.Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.


Read more from the source: http://sallysbakingaddiction.com/2013/06/28/strawberry-swirl-chocolate-chip-cheesecake-bars/#ixzz2XXcPZcnw
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

View complete recipe