I love combining chocolate and cream cheese, and these cheesecake bars are the perfect example for how well these two ingredients go together. A golden crust with a hint of cinnamon topped with cheesecake filling, all covered with chocolate ganache. YUM!

Photo: Natalie Levin
Chocolate Cheesecake Bars
adapted from Bakerella with some changes and adjustments
Servings 25 cm sqaure pan
Ingredients
For the crust:
- 180 grams plain biscuits or graham crackers
- 1/2 tsp. cinnamon
- 75 grams (3/4 stick) melted butter
For cheesecake bars filling:
- 675 grams (3 1/4 cups) cream cheese at room temperature
- 200 ml. (1 cup) sour cream
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- 3 large eggs
- 2 tbsp. all-purpose flour
For dark chocolate ganache:
- 250 grams coarsely chopped dark chocolate
- 250 ml. (1 cup) whipping cream
- Pinch of salt
- 1 tbsp. corn syrup
Decoration:
- Melted white chocolate
Instructions
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Crust: preheat oven to 170c degrees and lightly grease the pan.
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In a food processor with a steel blade put biscuits and cinnamon and ground into a fine powder.
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Add melted butter and continue to blend until incorporated.
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Tighten the mixture onto the bottom of the pan in a thin even layer.
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Bake for 6-8 minutes until golden. Cool slightly at room temperature.
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Cheesecake filling: in a large bowl, whisk cheese, sour cream, sugar and vanilla until blended.
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Add the eggs one by one, whisking between additions.
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Add flour and whisk just until incorporated.
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Pour the cheese filling onto the crust and bake for 25-35 minutes or until set at the edges but still slightly soft in the center. Cool completely.
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Dark chocolate ganache: put dark chocolate in a bowl.
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In a small pot heat heavy cream and salt to simmer.
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Pour the cream over the chocolate, wait a minute, and whisk until smooth and shiny. Add in corn syrup and continue to whisk until incorporated.
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Pour the ganache over the cake and refrigerate for 3-4 hours at least before cutting into squares.
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Cut into squares and drizzle a little melted white chocolate for decoration.
Recipe Notes
- Keep the cheesecake bars in the refrigerator up to a week in a sealed container.