Chocolate Cheesecake Bars Recipe -
Chocolate Cheesecake Bars Recipe
  • READY IN hrs

Chocolate Cheesecake Bars

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
  • PREP

    10 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Sep 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.


9 Ratings

Dec 08, 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.

Oct 27, 2010

OMG! These are amazing, made them last night and they were gone in seconds, everyone loved them. Only thing wrong, there wasn't enough, next time going to double the recipe and make a 9x13 pan. They were cooked perfectly. I also added some skor bits to the cheesecake mixture. Also rolled out the dough with a rolling pin and then laid it out in the pan, much easier then pressing it out in the pan, especially for the top layer. Thanks for the recipe definitely a keeper.

Dec 30, 2010

not for me

Nov 14, 2011

Made for a party, giant hit. Made as directed. Everyone loved them....

Apr 04, 2011

I thought that these were just ok, so I probably won't be making them again.


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  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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