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Easy Chocolate Cheesecake Bars

Easy Chocolate Cheesecake Bars

Creamy chocolate cheesecake with a chocolate cookie crust, topped with a creamy sour cream topping and a chocolate drizzle.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 4 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 8 bars

Equipment

  • 1 small 8x8 baking pan
  • Food processor
  • electric mixer

Ingredients
  

For the Chocolate Cheesecake:

  • ½ cup dark chocolate chips
  • 16 ounces brick cream cheese, softened
  • ½ cup granulated sugar (100g)
  • 1 tsp. vanilla extract
  • ½ cup sour cream
  • 2 large eggs

For the Chocolate Cookie Crust:

  • ½ cup chocolate wafer cookies
  • ¼ cup chopped walnuts
  • 1 tbsp. granulated sugar
  • 2 tbsp. melted butter

For the Sour Cream Topping:

  • ½ cup sour cream
  • ½ tsp. granulated sugar
  • 1 tsp. vanilla extract

For the Chocolate Drizzle:

  • 2 ounces bittersweet chocolate

Instructions
 

  • Preheat the oven to 325°. Line an 8-inch square pan with aluminum foil, letting the foil extend over two sides.
  • Begin by melting the chocolate chips for the cheesecake: Put the chips in a small bowl and microwave it, stirring every 15 seconds, until the chips are just melted. Set aside to cool.
  • Next, make the crust: Put the walnuts and wafers in the food processor and process until finely ground. Stir in the sugar and butter. Press the mixture on to the bottom of the pan.
  • Next, make the cheesecake: In an electric mixer, beat together the cream cheese, sugar, and vanilla. Then, beat in the sour cream. Beat in the eggs, one at a time. Stir in the melted chocolate. Do not overmix. Pour the mixture over the crust. Bake 40 minutes, or until the center is just a bit unset.
  • Cool the pan on a wire rack, until the bars are room temperature.
  • For the Sour Cream Topping: In a small bowl, stir together the sour cream, sugar, and vanilla. Spread it evenly over the bars.
  • For the Chocolate Drizzle: Melt the chocolate in the microwave, as above. Using a spoon, drizzle on the chocolate. I used any leftover chocolate to drizzle on to the serving plates. Refrigerate four hours or overnight. Peel off the foil and cut into 8 bars.
Keyword Dessert
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