Name: Chocolate Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 1 h 2 min
Total time: 7 h 22 min
Cuisine: American
Ingredients: 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack); 4 tablespoons Unsalted butter (melted); 24 ounces Cream cheese (room temperature); 1 cup White granulated sugar; 1/2 cup Unsweetened cocoa powder (Dutch process); 8 ounces Chocolate bar (melted, recommended Lindt 70%); 1/2 cup Heavy cream (room temperature); 1 teaspoon Pure vanilla extract; 4 Large eggs (room temperature); 1 cup Semi-sweet chocolate chips; 1/2 cup Heavy cream

Ingredients

2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)

4 TBSP Unsalted butter (melted)

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; I used Lindt 70%)

1/2 cup Heavy cream (room temperature)

1 tsp Pure vanilla extract

4 Large eggs (room temperature)

1 cup Semi-sweet chocolate chips

1/2 cup Heavy cream

Instructions

Step 1: Preheat your oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray, then line the bottom and two sides with parchment paper. Spray the parchment again for easy removal.

Step 2: Using a food processor, blend the Oreos into fine crumbs. In a small bowl, combine the crumbs with the melted butter and mix well with a fork.

Step 3: Press the Oreo crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Make sure the crust only covers the bottom and not the sides.

Step 4: Bake the crust for 12 minutes while you prepare the cheesecake batter.

Step 5: Melt the chocolate bar in a microwave-safe bowl. Heat in 30-second increments, stirring each time, then in 20-second intervals followed by 15-second intervals with stirring, until smooth and fully melted.

Step 6: In a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the sides of the bowl to ensure even mixing.

Step 7: Add the melted chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Mix on medium speed until smooth.

Step 8: Add the eggs one at a time and mix on low speed just until combined. Avoid overmixing to keep the cheesecake creamy.

Step 9: Pour the cheesecake batter over the baked Oreo crust. Bake for 40-50 minutes until the edges are set and the center has a slight jiggle.

Step 10: Turn off the oven and crack the door open. Let the cheesecake sit inside for 20 minutes to cool slowly, then transfer to a cooling rack to cool completely.

Step 11: Cover the cheesecake with foil and chill in the refrigerator for at least 6 hours or overnight for the best texture.

Step 12: To make the ganache, heat the heavy cream in a small saucepan over medium-low heat until steaming. Pour the hot cream over the chocolate chips in a small bowl, let it sit for 2 minutes, then stir until smooth and glossy.

Step 13: Remove the cheesecake bars from the pan and peel off the parchment paper. Pour the ganache over the bars and spread evenly with an offset spatula.

Step 14: For clean cuts, place the ganache-topped bars in the freezer for 10 minutes before slicing. Otherwise, store chilled until ready to serve.

Tips & Variations

Use room temperature ingredients for a smoother batter and even baking.

Substitute the Oreo crust with graham cracker crumbs for a different flavor.

Try dark or milk chocolate bars for varying chocolate intensity in the cheesecake and ganache.

For a festive touch, sprinkle chopped nuts or sea salt on the ganache before it sets.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. To maintain their best texture, keep them chilled until serving. Leftover bars can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended, but you can enjoy them chilled or at room temperature.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, you can use regular cocoa powder, but Dutch process cocoa gives a smoother, less acidic flavor which complements the cheesecake better.

Do I need to line the pan with parchment paper?

While not absolutely required, lining the pan with parchment paper makes it much easier to lift out the cheesecake bars cleanly and helps prevent sticking.