Chocolate Cheesecake Bars

chocolate-cheesecake-barsThe holiday baking spree is on full swing at the FFCafe kitchen, and we begin the Christmas goodies with these decadent Triple Chocolate Cheesecake Bars. They are like chocolate heaven, if you know what I mean, and with a crunchy Oreo-cookie base, layered with 3 types of chocolate and a beautiful and festive swirled pattern on the top, these cookie bars will steal the show at your holiday dinner! If you like mixing chocolate with fruits, then go ahead and slam a layer of strawberry or raspberry jam on top of the bars and you’ll have a whole new recipe for Fruity Chocolate Blondies!

[Recipe courtesy of Woman’s Day magazine; photo by Dasha Wright]

Triple Chocolate Cheesecake Bars

Ingredients
Yield: 32 cheesecake bars

For the Crust
24 Oreo cookies
Tbsp butter, melted
3 bricks (8 oz each) cream cheese, softened
1 cup sugar
1 Tbsp cornstarch
3 large eggs, at room temperature
8 oz (scant 1 cup) reduced-fat sour cream
2 tsp vanilla extract
1 bar (4 oz each) premium white chocolate
1 bar (4 oz each) milk chocolate
1 bar (4 oz each) semisweet baking chocolate

Method

Heat oven to 300°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.

For the Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.

Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 13⁄4 cups each). Melt each flavor chocolate as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziplock bag, seal and set aside.

Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.

Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.

Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.


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