Chocolate Cheesecake Bars


  • 1 can Pillsbury™ refrigerated Crescent Dough Sheet
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup semisweet chocolate chips
  • 1/4 cup caramel topping, if desired


1 _ Heat oven to 375°F. Grease 13x9-inch pan with shortening or cooking spray. Unroll dough, and press in bottom and 1/2 inch up sides of pan.

2 _ In medium bowl, beat cream cheese, sugar and eggs with electric mixer on medium speed until smooth. Fold in chocolate chips.

3 _ Spread filling over crust. Bake 25 to 30 minutes or until edges are set and firm to touch. Cool 1 hour on cooling rack. Refrigerate 1 to 2 hours to set. Cut into 6 rows by 4 rows. Serve drizzled with caramel. Store covered in refrigerator.