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A stack of two delicious chocolate chip cheesecake bars on a white plate, topped with extra chocolate chips.

Classic Chocolate Chip Cheesecake Bars

These delightful chocolate chip cheesecake bars feature a buttery graham cracker crust, a rich and velvety cream cheese filling, and generous amounts of semi-sweet chocolate chips throughout. A perfect make-ahead dessert for potlucks, parties, or a sweet family treat.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Course: Baked Goods, Bar, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling
  • 24 oz cream cheese softened, 3 (8 oz) blocks
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/4 cup sour cream full-fat, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 cup semi-sweet chocolate chips plus 1/4 cup for topping (optional)

Equipment

  • 9x13 inch baking pan
  • Food Processor
  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Rubber Spatula
  • Measuring cups and spoons

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment paper.
  2. In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until the crumbs are thoroughly moistened.
  3. Press the crumb mixture evenly into the bottom of the prepared baking pan. Use the bottom of a flat glass or measuring cup to create a firm, compact layer. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling.
Prepare the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add 3/4 cup granulated sugar to the cream cheese, beating until well combined and fluffy, about 2 more minutes.
  3. Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as this can incorporate too much air and cause cracks in the cheesecake.
  4. Stir in the sour cream and vanilla extract until fully incorporated. Finally, sprinkle in the all-purpose flour and mix on low speed until no streaks of flour remain.
  5. Gently fold in 1 cup of semi-sweet chocolate chips using a rubber spatula.
Assemble and Bake
  1. Pour the cheesecake filling evenly over the partially cooled graham cracker crust. If desired, sprinkle the remaining 1/4 cup of chocolate chips over the top.
  2. Bake for 30-35 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle. Do not overbake.
  3. Turn off the oven, crack the oven door slightly, and let the cheesecake bars cool in the oven for 15 minutes. This helps prevent cracking.
  4. Remove the pan from the oven and transfer it to a wire rack to cool completely at room temperature, about 1 hour.
  5. Once cooled, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set properly.
  6. Once chilled, use the parchment paper overhang to lift the entire cheesecake out of the pan. Place on a cutting board and cut into 16 even bars using a sharp, warm knife (wipe knife clean between cuts for cleanest edges). Serve cold.

Notes

For best results, ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing. This helps create a smooth, lump-free batter and prevents overmixing. Leftover chocolate chip cheesecake bars can be stored in an airtight container in the refrigerator for up to 3-4 days.