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How To make Chocolate Cheesecake Bars
CRUST:
1 c Graham cracker crumbs
1/4 c Brown Sugar, packed
1/3 c Butter Flavor Crisco, melted
FILLING:
1 pk Cream cheese, softened
- 8 ounce package 1/2 c Sugar
3 tb Cocoa
2 Eggs
1/2 ts Vanilla
TOPPING:
2 tb Butter Flavor Crisco
1 pk Cream cheese, softened
- 3 ounce package 1 c Sugar, confectioners
1/2 ts Vanilla
Preparation Time: 20 Minutes Bake Time: 30 Minutes 1. Heat oven to 350 F.
2. CRUST: Combine graham cracker crumbs and brown sugar. Stir in butter
flavor crisco. Press into an ungreased 8 x 8 x 2 pan. Bake at 350 for 10 minutes. 3. FILLING: Beat cream cheese in a small bowl at medium speed until smooth.
Add other ingredients ( sugar, cocoa, eggs, flour and vanilla ), ONE AT A TIME. Mix well after each addition. Pour over baked crust. Bake at 350 for 30 minutes. Cool to room temperature.
4. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at
medium speed until well blended. Add confectioners sugar and vanilla. Spread over surface of cooled cheesecake. Cut into bars about 2 x 1 1/2 inches. Refrigerate. Makes 20 bars. Source: Butter Flavor Crisco Cookie Collection, page 32. Shared by: David Knight
How To make Chocolate Cheesecake Bars's Videos
5-ingredient No-bake Nutella Oreo Cheesecake Bars!
Irresistible, Yet Effortless Chocolate Cheesecake Bars
My chocolate cheesecake bars are made with just 8 ingredients (including the crust!) and NO water bath! They’re perfectly chocolatey, with real melted chocolate in the batter and an Oreo cookie crust.
Recipe:
Ingredients
Oreo Crust
24 Oreo cookies
4 Tablespoons butter melted (56g)
Chocolate Cheesecake
8 oz dark chocolate 60-75% (226g)
24 oz cream cheese softened to room temperature (680g)
1 cup sugar (200g)
1 teaspoon vanilla extract
½ cup sour cream (120g)
3 eggs room temperature
Instructions
00:00 Introduction
Oreo Crust
00:24 Preheat oven to 350F (175C) and line a 9x9 baking pan with parchment paper or foil.
00:28 Place your Oreo cookies in a food processor and process until pulverized to fine crumbs.
01:00 Add melted butter and pulse again until well-combined.
01:15 Pour cookie crumb mixture into prepared baking pan and use the back of a spoon to press the crumbs firmly into an even layer. Set aside.
Chocolate Cheesecake
01:50 Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
02:31 In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).
02:54 Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
02:59 Stir in vanilla extract.
03:07 Stir in melted chocolate until completely combined.
03:57 Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
04:38 Spread cheesecake batter evenly over prepared cookie crust.
04:49 Bake on 350F (175C) for 40 minutes or until cheesecake is just set and slightly jiggly to the touch.
05:09 Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before slicing and serving.
05:19 Top with whipped cream, strawberries, and chocolate sauce, if desired.
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White Chocolate Raspberry Cheesecake Bars | Sally's Baking Recipes
Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce. Baked in a 9-inch square pan, they sit on a buttery sweet Oreo cookie crust and are filled with real white chocolate.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
#baking #recipes #cheesecakebars
• More of Sally's baking recipes:
EASY NO-BAKE Raspberry Cheesecake Bars!
These raspberry & white chocolate cheesecake bars here are an ideal sweet summer pick me up and take minimal fuss!
Serves: 10
Ingredients (US & METRIC):
200g/7 oz plain digestive biscuits/ graham crackers
100g/1 stick unsalted butter
400g/14 oz good-quality white chocolate, broken into pieces
250g/9 0z full-fat cream cheese
200ml/7 fl oz double/heavy cream
250g/9 oz mascarpone cheese
250g/9 0z raspberries, half mashed to a puree and half whole
Get the full method here:
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Chocolate Raspberry Cheesecake Bars - The BEST Cheesecake Bars!! With Brownie Base!
FULL RECIPE HERE:
White chocolate cheesecake bars with raspberries and a rich, chocolate cake base. These cheesecake bars are AMAZING! Perfect for entertaining!
Chocolate Cake Recipe HERE:
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Chocolate Covered Cheesecake Bites Recipe
These chocolate covered cheesecake bites are very rich, creamy and decadent. They are pretty easy to make and they are perfect for any occasion. Follow this recipe to learn how to make cheesecake bites.
Printable Recipe:
More Cheesecake Recipes:
Lemon Cheesecake Bars:
Oreo Cheesecake Bars:
No Bake Mango Cheesecake:
No-Bake Blueberry Cheesecake:
Chocolate Cheesecake:
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Makes about 24 bars
Ingredients:
For the crust:
140g (5oz) Graham crackers/biscuits
75g (5 Tbsp) Butter, melted
3 tablespoons (20g) Ground almond
For the filing:
2½ cups (560g) Cream cheese
2/3 cup (160g) Sour cream
1/4 cup (60ml) Heavy cream
3/4 cup (150g) sugar
3 Eggs
Vanilla extract
For the chocolate glaze:
400g (14g) Dark chocolate
2½ tablespoons (35g) Coconut oil
Directions:
1. Preheat oven to 325°F (160°C).
2. In a food processor or Ziploc bag crush cookies to fine crumbs. Add melted butter and pulse until combined. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 7-10 minutes. Set aside while making the filling.
3. In a large bowl beat cream cheese and sugar until smooth, add vanilla extract, sour cream, heavy cream and beat until smooth. Add eggs, one at the time, beating to combine after each addition.
4. Pour over the crust and bake for 35-40 minutes or until center is almost set. Let cool to room temperature for one hour, then refrigerate for at least 4 hours.
5. Release the cheesecake from the pan, trim the edges (optional), cut into 24 squares or bars. Freeze while making the chocolate glaze.
6. Prepare the chocolate glaze: chop the chocolate and place in a heat proof bowl, and coconut oil and set over a pot with simmering water (double boiler). Melt completely.
7. Dip cheesecake bars, one at the time, in the melted chocolate. Let the excess drip off and place on a parchment paper.
8. Refrigerate for 30 minutes or until ready to serve.
Notes:
• Make sure you are dripping off excess chocolate from the bars when you are dipping them, otherwise the chocolate layer will be to thick.
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