I’ve told you all about my sister Sandy before. She’s the one with the “chocolate house” (Not made of chocolate -of course – but full of chocolate!)
You may remember her as the File That One Under Chocolate lady.
Or the Very Chocolate Brownies and a Very Warm Welcome lady.
Many of my favorite chocolate recipes come from her kitchen.
Sigh…so many chocolate memories we’ve made together!
Knowing that I have a weakness for cheesecake, she recently sent this wonderful recipe! It’s faster and easier than making a cheesecake, but still gives you the same flavors.
Chocolate Chip Cheesecake Bars
(From the cookbook Best of Country Brownies and Bars)
Jane Nolt of Narvon, PA
3/4 cup shortening
3/4 cup sugar
1/3 cup packed brown sugar
1 – 1/2 teaspoon vanilla extract
1 – 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 – 1/2 cups miniature chocolate chips
3/4 cup chopped pecans (Sandy left these out – silly girl! When you add the nuts most kids will leave the bars alone!)
2 packages (8 oz each) cream cheese (softened)
3/4 cup sugar
1 teaspoon vanilla extract
In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and the pecans.
Set aside a third of the dough for topping. Press remaining dough into a greased 13-in x 9-in. x 2 in. baking pan. Bake at 350 for 8 min.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
Drop teaspoonfuls of reserved dough over filling. Bake at 350 for 35-40 Minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator. (I put them in the freezer so it takes longer to eat them!)
Ahh…now you all know why we always have Sandy bring desserts to our family functions!