Chocolate Cheesecake Bars
A double-layered dessert bar that perfectly blends chocolate and cream cheese, featuring a rich chocolate base, a smooth cheesecake layer on top, and chopped pecans sprinkled over the surface.
Ingredients
Chocolate layer - semi-sweet chocolate (roughly chopped)
6 oz
Chocolate layer - unsweetened chocolate (roughly chopped)
3 oz
Chocolate layer - all-purpose flour
1 cup
Chocolate layer - salt
1/4 tsp
Chocolate layer - unsalted butter (softened)
1 cup (2 sticks)
Chocolate layer - granulated sugar
1.5 cup
Chocolate layer - large eggs
3
Chocolate layer - vanilla extract
1 tsp
Cheesecake layer - cream cheese (softened)
1 lb
Cheesecake layer - granulated sugar
1/3 cup
Cheesecake layer - large egg
1
Cheesecake layer - heavy cream
1 tbsp
Cheesecake layer - vanilla extract
1 tsp
Topping - pecans (roughly chopped)
1/2 cup
Instructions
1
Preparation
Line a 9x13-inch baking pan with aluminum foil, letting the foil extend 2 inches over the two short sides. Lightly butter it.
2
Make the chocolate layer
In the top of a double boiler over barely simmering water, melt the semi-sweet chocolate and unsweetened chocolate, stirring occasionally until smooth. Cool until lukewarm.
3
Mix the dry ingredients
Whisk together the flour and salt in a small bowl.
4
Beat the chocolate batter
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 1 minute. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Add the melted chocolate and vanilla extract. Reduce speed to low and beat in the flour mixture.
5
Freeze the chocolate layer
Scrape the chocolate mixture into the prepared pan and smooth the top. Place the pan on a flat surface and freeze for 15 minutes.
6
Preheat the oven
Position a rack in the center of the oven and preheat to 300 degrees F (149 degrees C).
7
Make the cheesecake layer
In a clean mixer bowl fitted with the paddle or whisk attachment, beat the cream cheese and sugar on medium speed until smooth, about 1 minute. Beat in the egg, cream, and vanilla extract until smooth. Beat for another 30 seconds.
8
Assemble and bake
Scrape the cheesecake mixture over the chilled chocolate layer and smooth the top. Sprinkle with the chopped pecans. Bake for 70 to 75 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely on a wire rack in the pan.
9
Cut and serve
Using the foil as handles, lift the cake bars out. Cut into 12 pieces. Store covered in the refrigerator; let sit at room temperature for at least 1 hour before serving.
