These Chocolate Chocolate Cheesecakebars are made with a rich, chocolate cheesecake with a chocolate cookie crust with hints of cinnamon and espresso and a chocolate glaze on top. The bar shape makes it ideal for serving at parties or picnics and the chocolate-on-chocolate flavor will please everyone!
Good morning! I hope you are well. I thought it might be nice to start the weekend with an easy, delicious Chocolate Cheesecake Recipe recipe.
I have had this on my Pinterest Chocolate Board for a long time and this past weekend I decided to try it. I am so happy that I did.
You can change this recipe to suite your taste, add peppermint extract for a little change, sprinkle chopped candy bars onto the chocolate layer for an added dimension.
This recipe is fabulous! It may be my favorite cheesecake that I have made to date. As I mentioned earlier, it is easy, very rich, chocolaty and a great dessert to make and share.
Preheat oven to 350. Line and 8 inch baking pan with foil.
In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs.
Press into the bottom of the pan.
Bake for 15 minutes or until set.
Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.
In the bowl of a mixer blend cream cheese, sour cream, and sugar until smooth.
Scrape the side, and then add eggs one at a time until incorporated. While the mixer is running add the chocolate and mix until smooth.
Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puff around the edges and be a little wiggly in the middle.
Let cool on a wire rack.
While the cake is cooling, combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes.
Once melted add the sour cream and mix until smooth.
Pour mixture over the cheesecake and spread evenly.
Let cake COOL COMPLETELY, then refrigerate overnight.
NOTES: I changed the recipe to my liking by adding the cinnamon and using different cookies in the crust. I use these cookies from The Salem Baking Company, I like this combination but you can use Oreo’s too.
Also, I use a combination of chocolate, typically 65% and some semisweet chips.
If you want the cake to be cut into even pieces without the top breaking, remove the pan from the refrigerator after an hour or two, cut and return to refrigerator.
Tips & Variations
Mix-ins. Add some toffee bits, chocolate chips, white chocolate chips or chopped chocolate candy to the filling.
Change the crust. Use Oreos, graham crackers, vanilla wafers, or other cookies you have on hand.
Swap the topping. Use a drizzle of chocolate ganache along with a raspberry or strawberry drizzle, or skip the glaze and garnish with chocolate shavings or fresh fruit.
Make individual bite-sized servings. For finger food, slice in tiny squares and serve in pretty paper dessert cups.
Storage
This cheesecake is best stored in the refrigerator for up to 5 days in a covered container.
These Chocolate Chocolate Cheesecakebars are made with a rich, chocolate cheesecake with a chocolate cookie crust with hints of cinnamon and espresso and a chocolate glaze on top. The bar shape makes it ideal for serving at parties or picnics and the chocolate-on-chocolate flavor will please everyone!
Preheat oven to 350. Line and 8 inch baking pan with foil.
In a blender or food processor blend butter, cookies, coffee, cinnamon, sugar, into fine crumbs.
Press into the bottom of the pan.
Bake for 15 minutes or until set.
Melt chocolate at 75% power in a microwave until melted. Or place chocolate in a bowl over simmering water until melted.
In the bowl of a mixer blend cream cheese, sour cream, and sugar until smooth.
Scrape the side, and then add eggs one at a time until incorporated. While the mixer is running add the chocolate and mix until smooth.
Pour the cream cheese mixture into the prepared crust and bake for 25-30 minutes. The filling will be puff around the edges and be a little wiggly in the middle.
Let cool on a wire rack.
While the cake is cooling, combine chocolate, butter and corn syrup, and heat at 75% power in the microwave for about 2 minutes.
Once melted add the sour cream and mix until smooth.
Pour mixture over the cheesecake and spread evenly.
Let cake COOL COMPLETELY, then refrigerate overnight.
Notes
NOTES: I changed the recipe to my liking by adding the cinnamon and using different cookies in the crust. I use these cookies from The Salem Baking Company, I like this combination but you can use Oreo’s too.Also, I use a combination of chocolate, typically 65% and some semisweet chips.If you want the cake to be cut into even pieces without the top breaking, remove the pan from the refrigerator after an hour or two, cut and return to refrigerator.
