Description
Deliciously rich and creamy Chocolate Cheesecake Bars with a crunchy Oreo crust, smooth chocolate cheesecake filling, and topped with a luscious chocolate ganache. Perfect for chocolate lovers and special occasions.
Ingredients
Scale
Oreo Crust
- 2 cups Oreo crumbs (about 2 rows of Oreos in regular pack)
- 4 TBSP Unsalted butter, melted
Chocolate Cheesecake
- 24 oz Cream cheese, room temperature
- 1 cup White granulated sugar
- 1/2 cup Unsweetened cocoa powder (Dutch process)
- 8 oz Chocolate bar, melted (Lindt 70% recommended)
- 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
- Prepare Oreo Crust: Preheat the oven to 325℉. Spray a 9×9-inch square pan with nonstick baking spray, then line the bottom and two sides with parchment paper and spray again. Use a food processor to blend Oreos into fine crumbs, then mix with melted butter using a fork. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 12 minutes.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate bar in increments of 30 seconds, 20 seconds, then 15 seconds intervals, stirring well between each until smooth and fully melted.
- Mix Cheesecake Batter: Using a mixer, beat cream cheese, sugar, and cocoa powder on high speed for 2 minutes. Scrape down the bowl. Add melted chocolate, heavy cream, and vanilla extract; mix on medium speed until smooth. Add eggs and mix on low speed just until combined.
- Bake Cheesecake: Pour the cheesecake batter over the baked Oreo crust. Bake in the preheated oven for 50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool slowly inside for 20 minutes. Then transfer to a cooling rack to cool completely.
- Chill Cheesecake: Cover the cheesecake with foil and refrigerate for at least 6 hours or overnight to set properly.
- Prepare Ganache: Heat heavy cream in a small saucepan over medium-low heat until steaming. Place chocolate chips in a small bowl, pour hot cream over them, and let sit for 2 minutes. Stir until smooth and fully combined.
- Finish and Serve: Remove cheesecake bars from pan and carefully peel off the parchment paper. Pour ganache over the top and spread evenly with an offset spatula. For immediate serving, chill bars in the freezer for 10 minutes before cutting into squares. Otherwise, store in the refrigerator until ready to serve.
Notes
- Pull out cream cheese, heavy cream, and eggs 2 hours before baking to bring them to room temperature for a smoother batter.
- Use Dutch process cocoa powder for the best chocolate flavor and color.
- Press crust firmly to avoid crumbling when cutting the bars.
- If you prefer a thicker ganache layer, increase chocolate chips to 1 1/2 cups.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 square
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
