Chocolate Cheesecake Bars
Ingredients
Pecan Shortbread Crust
-
1
cup
all-purpose flour
-
¼
cup
packed light brown sugar
-
1
cup
roughly chopped pecans
-
1
stick
unsalted butter (melted)
Cheesecake Filling
-
8
ounces
cream cheese (softened)
-
8
ounces
mascarpone cheese or substitute cream cheese
-
1
cup
granulated sugar
-
3
large
eggs
-
1
teaspoon
vanilla extract
-
6
ounces
semi-sweet chocolate (cut in small pieces)
Chocolate Ganache
-
6
ounces
semi-sweet chocolate (cut into small pieces)
-
4
ounces
heavy cream
Garnish
-
2
ounces
chopped pecans (optional)
Instructions
- Preheat the oven to 350°F.
- Mix the flour, brown sugar, chopped pecans, and melted butter in a bowl until well blended.
- Press the dough into an ungreased 9"x 9"x 2" pan.
- Bake the shortbread crust for 12 to 15 minutes until lightly browned and allow to cool on a wire rack for 10 minutes.
- Melt 6 ounces of semi-sweet chocolate in a stainless steel bowl over simmering water and allow to cool.
- In a stand mixer, whip the cream cheese and mascarpone until smooth and creamy for 3-5 minutes.
- Add the sugar and mix until blended, then add eggs one at a time, mixing in between each addition.
- Add vanilla extract and the cooled melted chocolate, blending until fully incorporated.
- Pour the batter into the prepared crust and bake for 20-25 minutes until set.
- Allow the cheesecake to cool on a wire rack for 20 minutes.
- Melt chocolate and cream for the ganache in a stainless steel bowl over simmering water until smooth.
- Pour the ganache over the cooled cheesecake and spread evenly.
- Chill the cheesecake for at least 4 hours, preferably overnight.
- If using, sprinkle chopped pecans on top of the ganache before chilling.
- Cut into squares and serve.
Nutrition Facts (estimated)
Servings
12
Calories
552
Total fat
38g
Total carbohydrates
49g
Total protein
7g
Sodium
96mg
Cholesterol
93mg
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