Description
Decadent chocolate cheesecake bars featuring a crunchy Oreo crust, rich chocolate cheesecake filling, and a smooth chocolate ganache topping. Perfectly baked to achieve a creamy texture with a slight jiggle in the center, these bars are a chocolate lover’s dream dessert.
Ingredients
Scale
Oreo Crust
- 2 cups Oreo crumbs (about 2 rows of Oreos)
- 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 (70% cocoa), melted
- 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, then line the bottom and two sides with parchment paper. Spray the parchment paper again to ensure easy removal.
- Make the crumbs: Use a food processor to blend the Oreos into fine crumbs. In a small bowl, combine the Oreo crumbs and melted butter, mixing well with a fork until fully incorporated.
- Form and bake crust: Press the Oreo crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Make sure the crust covers only the bottom and not the sides. Bake for 12 minutes, then set aside to cool while preparing the cheesecake batter.
- Melt the chocolate: Place the chocolate bar pieces in a microwave-safe bowl and melt in intervals: 30 seconds, stir; 20 seconds, stir; then 15 seconds at a time, stirring well after each interval until fully melted and smooth.
- Mix the cheesecake batter: Using a mixer, beat the cream cheese, sugar, and cocoa powder on high speed for 2 minutes until creamy. Scrape down the sides of the bowl.
- Add melted chocolate and liquids: Mix in the melted chocolate, heavy cream, and vanilla extract on medium speed until the mixture is smooth and evenly combined.
- Incorporate the eggs: Add the eggs one at a time, mixing on low speed just until combined to avoid overmixing.
- Bake the cheesecake: Pour the cheesecake batter over the baked crust. Bake for 50 minutes or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
- Cool the cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake rest inside for 20 minutes to cool gradually. Remove from the oven and transfer to a cooling rack to cool completely.
- Chill: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to set fully.
- Prepare the ganache: In a small bowl, place the semi-sweet chocolate chips. Heat the heavy cream in a small saucepan over medium-low heat until steaming but not boiling. Pour the hot cream over the chocolate chips and let sit for 2 minutes, then stir until smooth.
- Assemble the bars: Remove the cheesecake from the pan by lifting the parchment paper. Pour the ganache over the top and spread evenly using an offset spatula.
- Set and serve: If serving immediately, place the assembled bars in the freezer for 10 minutes before slicing to ensure clean cuts. Otherwise, store the bars in the refrigerator until ready to serve.
Notes
- Bring all dairy ingredients to room temperature 2 hours before starting for a smooth batter.
- Use Dutch process cocoa powder for a richer chocolate flavor.
- Melt the chocolate slowly in intervals to prevent burning.
- Do not overmix once eggs are added to avoid cracks in the cheesecake.
- Allow the cheesecake to cool gradually in the oven to prevent sinking or cracking.
- Chilling overnight yields the best texture and flavor.
- For easier slicing, chill the bars well before cutting.
Nutrition
- Serving Size: 1 square
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 90 mg
