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Category: Bars
Prep Time: Cook Time: Total Time:
1 1/2 cup toffee sandies, fine crumbs
5 tablespoons butter, melted
Filling
8 ounces cream cheese, softened
8 ounces mascarpone cheese
1/2 cup sugar
1/4 cup semi sweet (or your choice)
1 teaspoon orange zest
1 tablespoon vanilla extract
3 large eggs
Place the toffee sandies in a food processor and pulse to a fine crumb, place in mixing bowl. Add melted butter and mix well. Press crumb mixture into the bottom and sides of a 9 x 9 inch pan Bake crust for 10-12 minutes at 325 degrees. Cool on a wire rack.
Filling
In the bowl of a stand mixer, beat the cheeses, sugar, zest and vanilla until smooth. Add eggs one at a time, beat on low speed just until combined. Fold in Chocolate chips.
Pour over crust and smooth with an offset spatula. Bake at 325 for 35-40 minutes or until center is just set and top begins to brown. Remove pan from the oven, and cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer then refrigerate at least 6 hours or overnight before serving.
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Chocolate Chip Cheesecake Bars with a Toffee Cookie Crust
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Category: Bars
Prep Time: Cook Time: Total Time:
1 1/2 cup toffee sandies, fine crumbs
5 tablespoons butter, melted
Filling
8 ounces cream cheese, softened
8 ounces mascarpone cheese
1/2 cup sugar
1/4 cup semi sweet (or your choice)
1 teaspoon orange zest
1 tablespoon vanilla extract
3 large eggs
Place the toffee sandies in a food processor and pulse to a fine crumb, place in mixing bowl. Add melted butter and mix well. Press crumb mixture into the bottom and sides of a 9 x 9 inch pan Bake crust for 10-12 minutes at 325 degrees. Cool on a wire rack.
Filling
In the bowl of a stand mixer, beat the cheeses, sugar, zest and vanilla until smooth. Add eggs one at a time, beat on low speed just until combined. Fold in Chocolate chips.
Pour over crust and smooth with an offset spatula. Bake at 325 for 35-40 minutes or until center is just set and top begins to brown. Remove pan from the oven, and cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of pan to loosen; cool 1 hour longer then refrigerate at least 6 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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