February 9, 2013

Chocolate Cheesecake Bars

Are you dying for a decadent, rich dessert?  If you don't have the time/energy/crazy muscovado sugar for my chocolate tart, then let me recommend these bars, courtesy of the Food Network calendar.  Fluffy in the middle, crisp chocolate glaze on top, and O.M.G. the chocolate crust...  I'd love it all separately and together it's just delicious overload.  I recommend some vanilla ice cream to help cut some of the richness.  Also?  These were a LOT of fun to make.  Don't ask me why. I just really enjoyed it.

Totally warranted extreme close up.


  • 20 chocolate wafer cookies, or 2 cups of Teddy Grahams.  Wafers were not at Safeway but Teddy Grahams were, and I decided they'd suffice, which they did.  Wonderfully.
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon finely ground coffee beans (and I totally think you could up this to at least a teaspoon if not 2)
  • 1/4 teaspoon fine salt
  • 8 ounces semi-sweet chocolate chips
  • 8 ounces cream cheese, room temperature
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 2 large eggs, room temperature
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon light corn syrup
  • 2 tablespoons sour cream, room temperature
  1. Go ahead and put all of your ingredients out on the counter.  Several should be at room temperature.  Preheat oven to 350°.  Line an 8-inch square baking dish with aluminum foil.  This will allow you to lift out the bars after they've cooled, so no cheating with nonstick spray on this one.
  2. Crust. Pulse all of the ingredients in a food processor until fine.  Press the crust into the prepared baking dish, covering the bottom completely and evenly.  Bake until the crust sets, 15 minutes.  By the way, it will smell amazing.
  3. Filling.  While the crust bakes, prepare filling.  Melt the chocolate in a medium microwave-safe bowl at 75% power, stirring at 30-second intervals, until melted.  This may take a bit over 2 minutes.
  4. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth.  Scrape down the sides as needed.  Add the eggs and pulse until just incorporated.  With the food processor running, pour in the melted chocolate and mix until smooth.  Be on the lookout for lumps of unmixed cream cheese.  Try to get those lumps out!
  5. Spread the filling evenly over the baked crust.  Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, 25-30 minutes.  Cool in the pan on a rack.
  6. Glaze.  Put the chocolate, butter, and corn syrup in a medium microwave-safe bowl.  Heat the glaze at 75% power, stirring at 30-second intervals, until melted (about 2 minutes).  Stir the chocolate mixture until smooth, and add the sour cream.  Spread the glaze evenly over the warm filling.  Cool completely, cover with foil, and refrigerate overnight.
  7. Cut into 16 small bars or squares.  Serve chilled or at room temperature (I'm opting for chilled).  Store the bars, covered, in a refrigerator for up to 5 days.

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