Description
Luscious chocolate chip cheesecake bars are irresistible. Smooth, rich and chocolaty, they boast a crisp Oreo cookie crust. These decadent treats are ideal for Valentine’s day, special occasions, and everyday enjoyment. Biting into one of these luxurious bars is like chocolate heaven!
Ingredients
OREO COOKIE CRUST
- 2 cups Oreo chocolate cookie crumbs*
- 4 tablespoons salted butter, melted
CHOCOLATE CHEESECAKE LAYER
- 2 (4-ounce) Ghirardelli semi-sweet chocolate baking bars, finely chopped
- 1/2 cup heavy cream
- 3 (8-ounce) cream cheese bricks, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tablespoon cocoa powder, sifted
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
*NOTE: At the market, look for this product in the baking aisle. It’s a box of pre-crushed Oreo cookies ready to go. In the USA it’s labeled “Oreo Chocolate Cookie Crumbs”. In Canada: “Oreo Baking Crumbs.”
Instructions
OREO COOKIE CRUST
RECIPE PREP: Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper, and lightly spray it with cooking spray.
- Melt the butter on stovetop or in the microwave. In a mixing bowl, combine Oreo cookie crumbs and melted butter with a wooden spoon. The mixture should resemble wet sand.
- Transfer crumb mixture to prepared baking pan. With a spoon or spatula, press it into an even, firm, compact layer. Bake 5 minutes. Remove from oven. Cool on a wire rack.
CHOCOLATE CHEESECAKE LAYER
- In a small microwave-safe bowl, add chocolate and heavy cream. Heat 1 minute at 50% power, then whisk to combine. If chocolate is not fully melted, microwave in 15 second increments, whisking after each session. IMPORTANT: Put the bowl aside so the mixture can shed heat. We want it cool but still melted.
- In the bowl of a stand mixer with whisk attachment, cream the softened cream cheese until smooth. Switch to the paddle attachment. Add granulated sugar. Mix until light and fluffy. Add melted chocolate to the mixture (make sure it’s melted but not overly warm or it can make the filling seize up) along with sour cream, vanilla, and cocoa powder.
- Mix to combine, stopping as needed to scrape down sides of the bowl with a spatula. With mixer on low speed, add eggs one at a time until incorporated.Pour the cheesecake filling over the Oreo cookie crust. Bake 40 to 45 minutes, or until the center is set and no longer jiggles when the pan is lightly shaken back and forth.
- Remove pan from oven. Set on a wire rack to cool to room temperature. Transfer uncovered pan to the fridge to chill for 6 to 8 hours (ideally overnight). Make sure it’s stored far away from odorous foods. After the initial chilling time in the fridge, cover the pan with plastic wrap until it’s time to slice the slab into bars.
Notes
Best baking pans for this recipe: For square cheesecake bars, use a square 8-inch USA Pan. If you don’t have one in your collection, sub with a round 9-inch cake pan. Both pans hold the same quantity, so there’s no need to adjust the oven temperature or the baking time for this dessert bar recipe.
How to cleanly slice cheesecake bars: After cheesecake has chilled 6 hours, it’s ready for slicing. For the cleanest cuts, use a sharp warm knife. Fill a tall glass with warm water. Dip the knife into the water, then wipe off the blade with a lint-free cloth. Make the first slice. Wipe off the blade, dip it in warm water, and repeat.
- Prep Time: 10 Minutes
- Cook Time: 50 Minutes
- Category: Dessert
- Method: Oven
- Cuisine: American