Description
Decadent and rich Chocolate Cheesecake Bars featuring a crunchy Oreo crust, a creamy chocolate-infused cheesecake filling, and a smooth chocolate ganache topping. Perfectly baked to achieve a creamy center with set edges, these bars are an indulgent treat for chocolate lovers and make an impressive dessert for any occasion.
Ingredients
Oreo Crust
- 2 cups Oreo crumbs (about 2 rows of Oreos in a regular pack)
- 4 TBSP Unsalted butter (melted)
Chocolate Cheesecake Filling
- 24 oz Cream cheese (room temperature)
- 1 cup White granulated sugar
- 1/2 cup Unsweetened cocoa powder (Dutch process)
- 8 oz Chocolate bar (melted, e.g., Lindt 70%)
- 1/2 cup Heavy cream (room temperature)
- 1 tsp 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℉. Spray a 9x9-inch square pan with baking nonstick spray. Line the bottom and two sides with parchment paper and spray again to ensure easy removal of the bars.
- Make Oreo Crust: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, combine the Oreo crumbs and melted butter, mixing well with a fork until evenly combined.
- Press Crust: Pour the Oreo crumb mixture into the prepared pan and use the bottom of a measuring cup to firmly compact the crust evenly across the bottom. Do not press the crust up the sides of the pan.
- Bake Crust: Bake the crust in the oven for 12 minutes to set. Meanwhile, prepare the cheesecake filling.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate bar in intervals (30 seconds, stir; 20 seconds, stir; then 15 seconds at a time, stirring in between) until completely melted and smooth.
- Beat Cheesecake Base: Using a mixer, beat together cream cheese, sugar, and cocoa powder on high speed for 2 minutes until smooth and fluffy. Scrape down the bowl to ensure even mixing.
- Combine Ingredients: Add the melted chocolate, heavy cream, and vanilla extract to the mixing bowl. Mix on medium speed until the mixture is smooth.
- Add Eggs: Lower the mixer speed to low and add the eggs one at a time, mixing just until combined after each addition to avoid overmixing.
- Bake Cheesecake: Pour the chocolate batter over the baked Oreo crust and bake for 40-50 minutes. The edges should be set while the center remains slightly jiggly.
- Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 20 minutes to prevent cracking. Then transfer to a cooling rack to cool completely.
- Chill: Cover the pan with foil and refrigerate for at least 6 hours or overnight to allow the cheesecake to fully set.
- Prepare Ganache: In a small saucepan, heat the heavy cream over medium-low heat until steaming but not boiling. Place the chocolate chips in a small bowl and pour the hot cream over them. Let sit for 2 minutes, then stir until smooth.
- Decorate Bars: Remove the chilled cheesecake from the pan by lifting the parchment paper. Pour the ganache on top and spread evenly with an offset spatula. For a firmer ganache, freeze for 10 minutes before slicing. Otherwise, refrigerate until ready to serve.
Notes
- Ensure all dairy ingredients are at room temperature for a smoother, lump-free cheesecake batter.
- Do not overbake the cheesecake; a slight jiggle in the center is ideal to ensure a creamy texture.
- Use high-quality chocolate for the best flavor in both the filling and ganache.
- Press the crust firmly and evenly to avoid it falling apart when slicing.
- For cleaner slices, chill the cheesecake thoroughly and use a warm knife to cut.
