These bacon sea salt cheesecake bars with a chocolate chip cookie crust are the most decadent bars ever! Salty bacon plus coarse sea salt pairs perfectly with the sweet cookie base and silky cheesecake center. These will definitely not disappoint anyone you make them for. You can easily make the crust and cheesecake days ahead, too. That is a major time saver and they freeze well, also!
Bacon Sea Salt Cheesecake Bars With a Chocolate Chip Cookie Crust
Ingredients
- Cookie Crust
- 8 T. butter
- ½ c. light brown sugar
- ¼ c. granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1 ¼ c. flour
- ½ tsp. kosher salt
- 1 c. semisweet chocolate chips
- Cheesecake
- 16 ounces soft cream cheese
- ¼ c. sour cream
- ⅔ c. granulated sugar
- 3 eggs
- 1 tsp. vanilla
- 1 tsp. kosher salt
- Topping
- 1 cup semisweet chocolate chips melted
- 6 bacon slices cooked crisp and chopped
- coarse sea salt
Instructions
- Preheat oven to 350° and line a 9x9 pan with nonstick foil.
Crust
- Beat butter and sugars.
- Add egg and vanilla.
- Add flour and salt.
- Fold in chocolate chips.
- Press in the baking pan and bake 20 minutes.
- Let cool.
- Lower the oven temp to 325°
Cheesecake
- Beat cream cheese, sour cream, and sugar until smooth.
- Add eggs, vanilla, and salt and combine.
- Pour over the cooled crust and bake 40 minutes.
- Cool cheesecake.
- Once cool chill a few hours in the fridge.
- To serve: Cut squares, spread melted chocolate on each square ith an offset spatula and sprinkle on bacon and sea salt.
Adapted from Delish
ElenaConcepcion says
nice
Diana says
love,love,love these