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Cheesecake Squares with Chocolate Nut Crust Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 7 hours
  • Yield: 25 servings

Description

Deliciously rich cheesecake squares with a chocolate nut crust, combining a crumbly cocoa and walnut base with a smooth, creamy cheesecake topping. Perfect for a crowd, these squares are baked to perfection and chilled overnight for a classic texture and flavor.

Ingredients

Crust Ingredients

  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • ⅛ tsp salt
  • ½ cup cold butter (cubed)
  • 1 egg yolk
  • 1 tsp vanilla extract
  • ½ cup walnuts (chopped)

Cheesecake Filling

  • 1 package cream cheese (8oz/250g package, softened)
  • ⅓ cup granulated sugar
  • ½ cup sour cream
  • 1 tbsp all-purpose flour
  • ⅛ tsp salt
  • 2 large eggs
  • ½ tsp vanilla extract

Topping

  • Chocolate sprinkles (for garnish)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F. Line a 9-inch baking pan with foil and spray the foil with non-stick cooking spray to ensure easy removal of the cheesecake later.
  2. Mix dry crust ingredients: In a small bowl, combine all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Stir these dry ingredients together to evenly distribute.
  3. Cut in the butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles fine crumbs.
  4. Add wet crust ingredients: Mix in the egg yolk, vanilla extract, and chopped walnuts. Stir until the mixture is well combined and holds together when pressed.
  5. Press crust into pan: Firmly press the crust mixture evenly onto the bottom of your prepared 9-inch baking pan to form an even base.
  6. Bake the crust: Bake the crust in the preheated oven for 15 minutes to set and firm up before adding the filling.
  7. Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  8. Add remaining filling ingredients: Mix in sour cream, flour, and salt. Then, add the eggs and vanilla extract, beating on low speed until fully combined and smooth.
  9. Pour filling over crust: Pour the cheesecake mixture evenly over the prebaked crust in the pan.
  10. Bake the cheesecake: Place the pan back in the oven and bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  11. Cool the cheesecake: Remove from oven and cool on a wire rack for about 1 hour to bring the temperature down.
  12. Chill and garnish: Refrigerate the cheesecake for at least 6 hours or overnight for best texture. Before serving, optionally top with chocolate sprinkles for extra flair. Lift the cheesecake out of the pan using the foil and cut into squares to serve.

Notes

  • Using cold butter ensures the crust remains crumbly and tender.
  • Allow the cheesecake to chill fully to develop a firm and creamy texture.
  • Substitute walnuts with pecans or almonds if preferred.
  • Make sure cream cheese is softened to avoid lumps in the filling.
  • Line the pan with foil for easier removal and cleaner edges when cutting.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cheesecake-squares-with-chocolate-nut-crust-recipe/