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Double-Layer Cheesecake Bars
Double-Layer Cheesecake Bars
- Recipe Submitted by maryjosh on 10/24/2018
Ingredients List
- 1 package yellow cake mix (regular size)
- 1/4 cup canola oil
- 3 large Nellie’s Free Range Eggs, divided use
- 1-1/4 cups milk chocolate chips, divided
- 3 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes.
Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust.
For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.
Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust.
For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.
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