Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. —Andrea Price, Grafton, Wisconsin
Double-Layer Cheesecake Bars Recipe photo by Taste of Home
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 2 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.
Test Kitchen tips
Use a hot wet knife to get clean-cut pieces of cheesecake. Clean the knife between slices.
The crust is thicker and more sturdy than traditional cheesecake, almost a cross between a cookie and cake in texture.
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