Description
Deliciously rich and creamy Chocolate Cheesecake Bars featuring a crunchy Oreo crust, smooth chocolate cheesecake filling, and a glossy chocolate ganache topping. Perfect for dessert lovers looking for a decadent treat.
Ingredients
Scale
Oreo Crust
- 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
- 4 tablespoons unsalted butter, melted
Chocolate Cheesecake
- 24 ounces cream cheese, room temperature
- 1 cup white granulated sugar
- 1/2 cup unsweetened cocoa powder (Dutch process)
- 8 ounces 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
- Prepare the Oreo Crust: Preheat your oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray and line the bottom and two sides with parchment paper, then spray the parchment again. In a food processor, pulse the Oreos to create fine crumbs. In a small bowl, combine Oreo crumbs with melted unsalted butter using a fork. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake the crust for 12 minutes.
- Melt the Chocolate: Place the chocolate bars in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue microwaving in 15-20 second intervals, stirring between each session until completely melted and smooth.
- Make the Cheesecake Filling: In a stand mixer or with a hand mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth. Scrape down the sides of the bowl. Add the melted chocolate, heavy cream, and vanilla extract, mixing on medium speed until combined and smooth. Finally, add the eggs and mix on low speed just until combined.
- Bake the Cheesecake: Pour the chocolate cheesecake batter over the baked Oreo crust in the pan. Bake for 50 minutes or until the edges are set but the center still jiggles slightly when you gently shake the pan. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 20 minutes.
- Cool and Chill: Remove the pan from the oven and transfer to a wire rack to cool completely. Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight for best results.
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium-low heat just until steaming (do not boil). Place chocolate chips in a small bowl and pour the hot cream over them. Let sit for 2 minutes, then stir until smooth and glossy.
- Assemble the Bars: Remove the chilled cheesecake bars from the pan by lifting out the parchment paper. Pour the ganache evenly over the surface and spread carefully with an offset spatula. If serving immediately, place the bars in the freezer for 10 minutes before cutting. Otherwise, store covered in the refrigerator until ready to serve.
Notes
- Remove all dairy ingredients from the refrigerator 2 hours before baking to ensure they come to room temperature for a smooth batter.
- Use Dutch-processed cocoa powder for a deeper chocolate flavor in the cheesecake.
- Press the Oreo crust firmly to avoid a crumbly base.
- To melt chocolate evenly, heat in short intervals and stir thoroughly to avoid burning.
- Let the cheesecake cool gradually to prevent cracks.
- For cleaner cuts, chill the cheesecake well and use a hot, clean knife when slicing.
- Store leftover bars tightly covered in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 square
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg
