Description
Decadent Chocolate Cheesecake Bars featuring a rich chocolate shortbread crust, creamy cocoa-infused cheesecake filling, and a luscious chocolate ganache topping. Perfectly balanced textures and deep chocolate flavor make these bars an irresistible dessert for any chocolate lover.
Ingredients
For the Chocolate Shortbread Crust
- 1 2/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup Dutch-processed cocoa powder
- 1/2 teaspoon kosher salt
- 1 stick + 6 Tablespoons unsalted butter (divided; 9 Tablespoons cubed, 5 Tablespoons melted)
For the Cheesecake Filling
- 15 ounces chocolate chips (60% Ghirardelli brand)
- 1/2 cup heavy cream
- 36 ounces cream cheese (room temperature)
- 1 cup granulated sugar
- 1/2 cup Dutch-processed cocoa powder
- 2 Tablespoons vanilla extract
- 4 eggs (room temperature)
- 1 1/4 cups sour cream (room temperature)
For the Ganache Topping
- 12 ounces semi-sweet chocolate (60% Ghirardelli brand)
- 1 cup heavy cream
Instructions
- Prepare the Pan and Crust: Preheat your oven to 325°F. Line a 9×13-inch pan with parchment paper, covering both the bottom and the sides, then lightly spray it with non-stick spray to ensure easy removal later.
- Make the Chocolate Shortbread Crust: In a food processor, combine the flour, granulated sugar, Dutch-processed cocoa powder, and kosher salt. Add the 9 tablespoons of cubed unsalted butter on top of the dry ingredients. Pulse until the mixture forms fine crumbles. Next, drizzle in the melted 5 tablespoons of butter and pulse 5-6 times until the dough starts to clump together. Press this dough evenly into the bottom of the prepared pan. Set aside; do not bake at this point.
- Prepare the Melted Chocolate Mixture: Place the 15 ounces of chocolate chips and 1/2 cup heavy cream in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave in 15-second intervals, stirring between each, until smooth and fully melted. Allow to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, combine the room temperature cream cheese, 1 cup granulated sugar, 1/2 cup Dutch-processed cocoa powder, and vanilla extract. Beat with a mixer on low until smooth. Gradually mix in the cooled melted chocolate mixture until blended and no white streaks remain. Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until just combined and smooth.
- Assemble and Bake: Pour the cheesecake filling over the prepared chocolate crust and smooth the surface. Bake in the preheated oven at 325°F for 38-39 minutes. The cheesecake should lose its shine, the edges will be set and bounce back when gently touched, and the center will be slightly jiggly but not liquid. Remove from the oven and let cool to room temperature. Then refrigerate for at least 1 hour.
- Prepare and Add Ganache Topping: For the ganache, place the 12 ounces semi-sweet chocolate and 1 cup heavy cream into a microwave-safe bowl. Microwave for 30 seconds, stir, and continue microwaving in 15-second intervals, stirring after each, until smooth and melted. Allow to cool slightly. Remove the chilled cheesecake from the pan using the parchment paper to lift it out and place it on a flat, sturdy surface. Pour the cooled ganache evenly over the top and smooth out the surface. Chill in the refrigerator until the ganache hardens.
- Serve: Once the ganache is set, cut the cheesecake into bars or cubes as desired. Optionally, garnish with chocolate shavings or berries for an elegant touch before serving.
Notes
- Ensure cream cheese and eggs are at room temperature for a smooth cheesecake batter.
- Do not overbake the cheesecake; it should still be slightly jiggly in the center when done.
- Allow the ganache to cool slightly before pouring to avoid melting the cheesecake surface.
- Use parchment paper to lift the cheesecake easily from the pan after chilling.
- Ghirardelli chocolate is recommended for a rich and smooth chocolate flavor.
- Bars can be stored in the refrigerator for up to 5 days, or frozen for longer storage.
- Prep Time: 40 minutes
- Cook Time: 39 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
