Happy Monday! I hope you have the day off today and are able to spend the day relaxing or doing something you love. I’m taking the husky to get fixed and my husband is 100% convinced that I’ll spend the entire day sitting in the vet office, biting my nails and waiting for her surgery to be over.
I will actually probably spend the day stuffing my face because I tend to do that when I’m worried. Good thing I have these Mocha-Chip Cheesecake Bars in the fridge, huh?
I made this over the weekend because my husband had 24 hour duty and I do what I always do when he’s gone for 24 hours: sit on my butt and watch a marathon of whatever show I’m currently into. I took time away from that important stuff to make these so it looked like I actually did something.
I really, really love cheesecake and cheesecake is even better when it’s baked in bars instead of a fussy water bath. These bars have a delicious oat crust and crumble. Then the cheesecake itself is coffee flavored with mini chocolate chips. It’s good, really good.
- Heat oven to 350F. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, 1 teaspoon coffee (dry), the salt and baking soda in large bowl with electric mixer on medium speed, or mix with spoon, until crumbly. Press about 4 cups of the mixture in pan; reserve remaining crumb mixture.
- Beat remaining ingredients except chocolate chips in large bowl with electric mixer on medium speed until blended. Stir in 1/2 cup of the chocolate chips. Spread over crust. Stir remaining 1/4 cup chocolate chips into remaining crumb mixture. Sprinkle over cream cheese mixture; press lightly.
- Bake 32 to 40 minutes or until center is set and topping is light golden brown. Cool 30 minutes. Refrigerate at least 3 hours until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.