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!
Chocolate Cheesecake Bars
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
- Melted white chocolate
Crust: preheat oven to 170c degrees and lightly grease the pan.
In a food processor with a steel blade put biscuits and cinnamon and ground into a fine powder.
Add melted butter and continue to blend until incorporated.
Tighten the mixture onto the bottom of the pan in a thin even layer.
Bake for 6-8 minutes until golden. Cool slightly at room temperature.
Cheesecake filling: in a large bowl, whisk cheese, sour cream, sugar and vanilla until blended.
Add the eggs one by one, whisking between additions.
Add flour and whisk just until incorporated.
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.
Dark chocolate ganache: put dark chocolate in a bowl.
In a small pot heat heavy cream and salt to simmer.
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.
Pour the ganache over the cake and refrigerate for 3-4 hours at least before cutting into squares.
Cut into squares and drizzle a little melted white chocolate for decoration.
- Keep the cheesecake bars in the refrigerator up to a week in a sealed container.
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