Chocolate Cheesecake Bars

4.58 from 7 votes

These decadent Chocolate Cheesecake Bars have an Oreo cookie crust, a rich chocolate cheesecake layer, and topped with a semi-sweet chocolate ganache that sets up into a smooth, firm topping.

Prep Time25

Cook Time52

Chill Time8

Total Time9 17

Servings: bars

Author: Miranda Couse

Ingredients

Crust

40 Oreos with filling crushed
½ cup butter melted

Cheesecake

8 ounces semi-sweet baking chocolate chopped
½ cup heavy whipping cream
⅓ cup unsweetened cocoa powder
1 ¾ cups granulated sugar
24 ounces cream cheese room temperature
1 cup full-fat sour cream
1 teaspoon vanilla extract
4 large eggs

Ganache

1 cup mini chocolate chips
¾ cup heavy whipping cream

Instructions

Crust

Preheat oven to 350 degrees F. Line a 9x13 rectangle baking pan with parchment paper, draping extra parchment paper over the sides of the pan. You can use binder clips to keep the sides in place while it bakes, but it’s not necessary. Spray the parchment paper and the sides of the pan that aren’t covered with parchment paper with nonstick baking spray.
In a food processor, add in the 40 Oreos with filling. Pulse until the oreo cookies are completely crumbs.
Add the melted ½ cup butter in with the cookie crumbs and pulse until the crumbs are completely coated in butter.
Dump the cookie crumbs into the bottom of the prepared pan and gently but firmly press into an even layer in the bottom of the pan.
Place in the fridge or freezer to firm up while preparing the cheesecake batter.

Chocolate Cheesecake Filling

Add the 8 ounces semi-sweet baking chocolate and ½ cup heavy whipping cream to a medium microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate is completely melted. Set aside.
In a large bowl, add in the⅓ cup unsweetened cocoa powder and 1 ¾ cups granulated sugar. Stir to combine and break up any lumps that are in the cocoa powder.
Add the 24 ounces cream cheese room temperature to the sugar and cocoa powder. Using a hand mixer on medium speed, beat until the cream cheese is completely worked into the sugar/cocoa powder mixture. Scrape down the sides and bottom of the bowl.
Add the melted chocolate/heavy cream and 1 cup full-fat sour cream to the cream cheese. Beat until the chocolate and sour cream is completely incorporated. Scrape down the sides of the bowl.
Add the 1 teaspoon vanilla extract and then the 4 large eggs, one at a time. Beat in each egg just until combined before adding the next. Scrape down the bowl after incorporating each egg.
Pour the cheesecake batter on top of the oreo cookie crust. Spread out evenly using a spatula.
Place in the preheated oven and bake for 50 to 55 minutes until the cheesecake is set. Turn off the heat and leave the oven door open. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.

Ganache

In a microwave-safe bowl, add in the 1 cup mini chocolate chips and ¾ cup heavy whipping cream. Microwave for 30-second increments and stir after each increment until the ganache comes together into a smooth, creamy chocolate sauce.
Pour on the cooled or chilled cheesecake. Spread to the edges.
Place in the fridge until the ganache has firmed up or overnight if your cheesecake bars are only cooled at this point.
Slice into 12 large pieces and serve.
Store in an airtight container in the refrigerator for up to 5 days.

Notes

Baking Chocolate: You can substitute the semi-sweet chocolate baking bars with dark chocolate or milk chocolate.

Ganache: The mini chocolate chips can easily be swapped out with any regular chocolate chip other than white chocolate chips.

Storage: Store these cheesecake bars in an airtight container in the fridge for up to 5 days. They may be good after the 5 days but will begin to weep and break down.

Freezing: You can leave the ganache off from the bars, wrap them tightly in a couple of layers of plastic wrap, an extra layer of heavy-duty tin foil, and them pop them in a freezer-safe storage bag or container for up to 3 months. Thaw them overnight in the refrigerator.

Nutrition