Best Chocolate Cheese Layered Bars Recipes

TRIPLE-CHOCOLATE CHEESECAKE BARS

Triple-Chocolate Cheesecake Bars image

What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 2-1/2 dozen.

Number Of Ingredients 18

Ingredients

1/4 cup butter, cubed
1/2 cup sugar
3 tablespoons baking cocoa
1/2 teaspoon vanilla extract
1 large egg, room temperature
1/4 cup all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
CHEESECAKE LAYER:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1-1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips, melted and cooled
2 large eggs, room temperature, lightly beaten
GANACHE:
1-1/2 cups semisweet chocolate chips
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

Nutrition Facts : Calories 180 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 81mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE CHIP CHEESECAKE BARS

Chocolate Chip Cheesecake Bars image

I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors-chocolate chip cookies and cheesecake-in one bite, they were a hit with our three grown children. -Jane Nolt, Narvon, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

3/4 cup shortening
3/4 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1-1/2 cups miniature semisweet chocolate chips
3/4 cup chopped pecans
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract

Steps:

In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.

Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 25 mg cholesterol, Sodium 117 mg sodium, Carbohydrate 19 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.

CHOCOLATE-LAYERED NO-BAKE CHEESECAKE BARS

Chocolate-Layered No-Bake Cheesecake Bars image

Here's another recipe that came out of the Baker's Chocolate Famous Name Brand Recipes cookbook, 'Desserts for Chocolate Lovers.' Preparation time DOES NOT include the 3 hours needed in the refrigerator to set up.

Provided by Sydney Mike

Categories Bar Cookie

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
8 ounces semisweet baking chocolate, divided
4 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
1 (8 ounce) container whipped topping, thawed

Steps:

Line 13"x9" pan with foil, extending ends of foil over sides of pan to use later to lift out of pan.
Mix graham crumbs, butter & 2 tablespoons sugar.
Press firmly onto bottom of prepared pan, then refrigerate while preparing filling.
Microwave 6 of the chocolate squares in microwaveable bowl on HIGH 1 minute, then stir until chocolate is completely melted.
Set aside to cool slightly.
With electric mixer on medium, beat cream cheese, 1/2 cup sugar & vanilla in large bowl until well blended.
Gently stir in whipped topping.
Pour half of batter into medium bowl, & stir into it the melted chocolate.
Pour this mixture over crust, then cover that with the remaining plain batter.
Melt remaining 2 chocolate squares as directed on package, then drizzle over batter.
Refrigerate 3 hours or until firm.
Using foil handles, remove cheesecake from pan, then cut into bars.
Store tightly covered in refrigerator.