Description
Rich and decadent Chocolate Cheesecake Bars with a crunchy Oreo crust, creamy chocolate cheesecake filling, and a smooth chocolate ganache topping. Perfectly baked to have a slight jiggle in the center, these bars are an indulgent dessert for any chocolate lover.
Ingredients
Oreo Crust
- 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
- 4 tablespoons unsalted butter (melted)
Chocolate Cheesecake
- 24 oz cream cheese (room temperature)
- 1 cup white granulated sugar
- 1/2 cup unsweetened cocoa powder (use Dutch process)
- 8 oz chocolate bar (melted; Lindt 70% recommended)
- 1/2 cup heavy cream (room temperature)
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Spray a 9x9-inch square pan with nonstick baking spray, then line the bottom and two sides with parchment paper. Spray the parchment again to prevent sticking.
- Make Oreo Crust: Using a food processor, blend the Oreos into fine crumbs. Combine the crumbs with melted butter in a small bowl and mix with a fork.
- Press Crust: Pour the Oreo crumb mixture into the prepared pan. Use the bottom of a measuring cup to firmly press and compact the crust evenly on the bottom. Do not press on the sides.
- Bake Crust: Bake the crust for 12 minutes until set. While the crust bakes, prepare the cheesecake batter.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate bar by heating in 30-second intervals, stirring after each interval, followed by 20 seconds and then 15-second intervals until fully melted and smooth.
- Beat Cream Cheese Mixture: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until fluffy. Scrape down the sides of the bowl.
- Mix in Chocolate and Flavorings: Add the melted chocolate, heavy cream, and vanilla extract. Mix on medium speed until smooth and incorporated.
- Add Eggs: Add the eggs one at a time, mixing on low speed until just combined to avoid overmixing.
- Bake Cheesecake: Pour the chocolate cheesecake batter over the warm crust. Bake for 40 to 50 minutes until the edges are set but the center still has a slight jiggle.
- Cool Gradually: Turn off the oven, crack the door, and let the cheesecake cool inside for 20 minutes. Then transfer it to a cooling rack until fully cooled.
- Chill Cheesecake: Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight for best results.
- Prepare Ganache: Heat the heavy cream in a small saucepan over medium-low heat until steaming but not boiling. Pour the hot cream over the chocolate chips in a small bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
- Decorate: Remove the chilled cheesecake bars from the pan by lifting the parchment paper. Pour the ganache evenly on top and spread with an offset spatula. If serving immediately, freeze for 10 minutes before slicing for clean cuts. Otherwise, store refrigerated until serving.
Notes
- Use room temperature ingredients for smooth batter and even mixing.
- Do not overbake the cheesecake; the center should be slightly jiggly to ensure creamy texture.
- Press the crust firmly to prevent it from crumbling when slicing.
- Freezing the bars briefly before cutting helps achieve neat slices.
- The ganache can be made with any quality semi-sweet chocolate chips or bars.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
