I topped a buttery graham cracker crust with chocolate chip cheesecake then a soft fudge frosting. It has the taste and texture of a traditional cheesecake but has more serves. Great for a party.
1 - Preheat the oven to 350°. Line a 9x13” baking dish with parchment paper and lightly spray with baking spray. Set aside. In a medium-sized mixing bowl combine crushed graham crackers and brown sugar. Add the melted butter and mix to combine. The texture should be a wet crumb. Press the crust mixture evenly into the bottom of the prepared baking dish.2 - Place into the preheated oven on the middle rack. Bake for 10 minutes. Once baked, remove from the oven and place on a wire cooling rack. Make the cheesecake filling.
Cheesecake:
Keep the oven heated to 350°. In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese, sugar, and brown sugar. Beat on medium-high speed until smooth. Add heavy cream, sour cream, vanilla, lime juice, and salt. Mix to combine. Add the eggs and mix for 30 seconds. Add in the cornstarch and mix until incorporated. Remove the bowl from the stand mixer. Add in the chocolate chips and fold in using a rubber spatula.
Spoon the mixture on top of the baked crust. Place into the preheated oven on the middle rack and bake for 1 hour. Once baked, turn the oven off and open the door, leaving the bars inside. Let the bars cool inside the oven for 30 minutes. Remove the bars from the oven and place them onto a wire cooling rack to let them cool completely. Once they have completely cooled, cover them with plastic wrap and place them into the fridge to chill for 8 hours.
Ganache:
In a small microwave-safe bowl add the heavy cream and microwave for 1 minute. Add the chocolate chips to a medium, heat-proof mixing bowl. Pour the heated cream over the chocolate chips and let sit for 1 minute. Whisk until the chocolate chips are melted and the mixture is smooth. Pour the ganache over the chilled bars, then place it back into the fridge for 20 minutes to allow the ganache to set.
Once the ganache is set, remove it from the fridge and cut it into 25 pieces before serving.
Storage:
Cheesecake bars may be stored in an airtight container in the fridge for up to 5 days.
Video
Notes
I would rate the difficulty of this recipe easy to intermediate.