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Chocolate Cheesecake Bars

Chocolate Cheesecake Bars

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Cindy Orley

Crescent dough makes a simple, flaky crust for these caramel-drizzled chocolate cheesecake bars.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Unroll dough into 2 long rectangles. Press 1 rectangle in bottom and 1/2 inch up sides of greased or sprayed 8-inch square (2-quart) glass baking dish; press perforations to seal.
  2. In small bowl, beat cream cheese and sugar until smooth. Add egg; beat on low speed just until mixed. Fold in chocolate chips; spread over crust. Top with remaining rectangle of dough. Press out to edges of dish; pinch edges to seal with bottom crust. Drizzle with caramel topping.
  3. Bake at 375 degrees F 18 to 22 minutes or until golden brown. Cool 1 hour on cooling rack. Cut into 3 rows by 3 rows to make 9 bars. Cut each bar diagonally into 2 triangles. Store covered in refrigerator.
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Reviews

catherinea09
13
9/20/2010

GREAT RECIPE! Everyone loved these bars, and I would highly recommend making these! The only thing I changed was that I made 1.5 times the filling and used about 1.5 cans of crescent rolls in order to fill the pan.

Rach
10
12/8/2010

This is a great recipe, especially if you aren't in the mood to spend a lot of time in the kitchen. I had it together and in the oven in less than 10 minutes. I doubled the recipe to fit in a 9x13 pan. I didn't seal the top and bottom crescents together (because I forgot) yet they sealed perfectly while baking. I will definitely make this again.

Amanda
10
9/13/2010

The filling is delicious. The only problem was that while the dough on the outside not only cooked, but was almost burnt, the inner dough was still raw. It might be an oven problem. I'm thinking I'll make my own crust next time and use the same filling.