Chocolate Chip Shortbread Cheesecake Bars
Prep time:
Cook time:
Total time:
Serves: 12
- 1 cup sugar
- 'divided' ½ cup (1 stick) butter or margarine {softened}
- 1 egg
- 2 teaspoons vanilla extract
- 'divided' 1-1/2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
- 'divided' 1 container (16 oz.) dairy sour cream
- 2 eggs
- 2 cups frozen non-dairy whipped topping {thawed}
- Fresh strawberries {rinsed and halved}
- Heat oven to 350°F.
- Grease 9-inch springform pan. {I made bars so I used a 9"x9" glass pan.
- Beat ½ cup sugar and butter in large bowl.
- Add 1 egg and 1 teaspoon vanilla; beat until creamy.
- Gradually add flour and baking powder, beating until smooth.
- Stir in ½ cup small chocolate chips.
- Press mixture onto bottom of prepared pan.
- Stir together sour cream, remaining ½ cup sugar, remaining 2 eggs and remaining 1 teaspoon vanilla in medium bowl.
- Stir in remaining ½ cup small chocolate chips.
- Pour over mixture in pan.
- Bake 50 to 55 minutes until almost set and edges are lightly browned.
- Cool completely on wire rack; remove side of pan.
- Spread whipped topping over top.
- Cover; refrigerate.
- Just before serving, arrange strawberry halves on top of cake; garnish as desired. Cover; refrigerate leftover dessert. 12 servings.
Recipe by REASONS TO SKIP THE HOUSEWORK at https://www.reasonstoskipthehousework.com/chocolate-chip-shortbread-cheesecake/
3.2.1255