Easy chocolate cheesecake bars are rich, creamy, and so decadent! You can make these up to two months in advance and store them in your freezer!
Easy Chocolate Cheesecake Bars
prep 30 mins
cook 30 mins
inactive 4 hours
total 4 hours, 60 mins
yield 12 bars
Ingredients
For the Chocolate Cookie Crust:
(1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
8 tablespoons (4 ounces) unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 12 ounces bittersweet chocolate, coarsely chopped
- 1 and 1/2 pounds (24 ounces) full-fat cream cheese, at room temperature
- 1 cup (7 ounces) granulated sugar
- 1/4 cup (1 and 7/8 ounces) light brown sugar, packed
- 2 Tablespoons unsweetened natural cocoa powder
- 4 large eggs plus 2 egg yolks, at room temperature
- 1 cup (8 ounces) heavy cream, at room temperature
- 2 teaspoons vanilla extract
For the Chocolate Ganache (optional):
- 12 ounces semi-sweet chocolate, finely chopped
- 1 cup (8 ounces) heavy cream
Instructions
For the Chocolate Cookie Crust:
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
- get the full instructions @ bakerbynature.com
Easy Chocolate Cheesecake Bars
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Oleh
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