Description
Decadent Chocolate Cherry Cheesecake Bars featuring a rich chocolate graham cracker crust, a smooth cocoa-infused cheesecake layer, and a luscious cherry topping. These bars combine creamy textures with chocolate and fruity cherry flavors, perfect for dessert or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate graham cracker crumbs (or crushed chocolate cookies)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/4 cup cocoa powder
- 1/2 cup melted dark chocolate
Topping
- 1 1/2 cups cherry pie filling (or fresh cherries cooked in syrup)
- Optional: melted chocolate or grated chocolate for garnish
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to prevent sticking. In a bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. Press this crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Place the pan in the oven and bake the crust for 10 minutes. Once done, remove it from the oven and allow it to cool completely to ensure the cheesecake layer doesn’t melt.
- Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese and 1/2 cup sugar together until the mixture is smooth and creamy, free of lumps.
- Add Eggs and Flavorings: Add eggs one at a time to the cream cheese mixture, beating well after each addition. Stir in the vanilla extract and sour cream until combined evenly.
- Mix in Cocoa and Chocolate: Incorporate the cocoa powder thoroughly into the batter. Then gently fold in the melted dark chocolate, blending it evenly to create a rich chocolate cheesecake filling.
- Assemble and Bake Cheesecake: Pour the chocolate cheesecake batter over the cooled crust, spreading it evenly. Lower the oven temperature to 325°F (165°C) and bake for 30 to 35 minutes, or until the center is just set but slightly jiggly.
- Cool and Refrigerate: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate the cheesecake bars for at least 4 hours, preferably overnight, to set fully.
- Add the Cherry Topping: Once chilled, spread the cherry pie filling evenly over the cheesecake layer.
- Cut and Serve: Use the parchment paper to lift the entire cheesecake from the pan. Slice into squares or bars to serve.
- Optional Garnish: For added decadence, drizzle melted chocolate or sprinkle grated chocolate over the cherry topping before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Use parchment paper to easily lift the bars from the pan for neat serving.
- The cherry topping can be substituted with fresh cherries cooked briefly with sugar to create your own syrup.
- Store cheesecake bars in an airtight container in the refrigerator for up to 4 days.
- Let the cheesecake cool and chill thoroughly for best texture and clean slicing.
