Ganache Topped Cheesecake Bars
Ganache Topped Cheesecake Bars are a rich and creamy homemade cheesecake dessert that will please both cheesecake and chocolate lovers alike!
When you have a hankering for cheesecake but don’t want to deal with a springform pan and pounds of cream cheese, these exquisite cheesecake bars are an easier, yet still scrumptious option!
Why You Must Make
- If you’re craving cheesecake but don’t want the temptation of a full-sized dessert, this recipe is the solution.
- Besides the creamy cheesecake layer, there’s a Biscoff cookie crust and ganache topping!
Blogging has blessed me with many friends across the globe. I’ve met up with Jill in Paris and plan to rendezvous with Suzanne in Auckland in January. Plus blog conventions have let me hug friends who I’d only known via facebook and their blogs. When I realized that Christiane, of the delightful blog Taking on Magazines, was going to be driving through Indy on her way home from Chicago, I had to invite her to lunch. She’s also good friends with another blogger buddy of mine, Kate of Kate is Cooking, who lives just a hop, skip and a jump away from me. I knew she’d love to host this gathering with me.
A cheesecake dessert should not be daunting. A few tips will make for an ultra-creamy dessert that will have you craving seconds!
- PRO-Tip: The first rule of cheesecake making is to have your refrigerated ingredients at room temperature. The cream cheese, especially, will blend in more smoothly when soft.
- You can hurry the eggs along by putting them in a bowl of warm water.
- If you don’t want to hunt down Biscoff cookies, you can easily substitute graham cracker crumbs.
- For the most luscious chocolate topping, use Ghirardelli bars instead of chocolate chips. Chocolate chips have additives which help them keep their shape while baking and don’t always melt smoothly.
- When mixing in the eggs and sour cream, just mix until combined.
- PRO-Tip: Over mixing will whip air into the mixture and the cheesecake texture will be compromised.
- I find that well chilled bars cut more smoothly than those at room temperature. Try a hot knife to cut through easily! Wipe it off between cuts.
You May Also Like:
- Strawberry Cheesecake Bars
- Blackberry Cheesecake Bars
- Ganache Topped Truffle Brownies
- Oatmeal Caramel Bars
- 1 1/2 cups crushed Biscoff Cookies (about 27 cookies…found at Walgreens and Walmart)
- 3 tablespoons packed brown sugar
- 6 tablespoons melted butter
- 24 ounces cream cheese, softened (3 8-ounce packages)
- 1 cup sugar
- 2 tablespoons flour
- 3 eggs
- 1 cup sour cream
- 1 tablespoon vanilla
- 8 ounces heavy whipping cream
- 4 tablespoons butter
- 8 ounces semi-sweet chocolate, I used Ghirardelli bars
- 1/4 cup powdered sugar
- To make crust, mix cookie crumbs and sugar together. Add butter, and stir till combined. Press into an 9 x 13 inch baking pan lined with non-stick foil.
- Preheat oven to 325º.
- To make cheesecake layer, cream sugar, cream cheese and flour with electric mixer on medium till light and fluffy. On medium low, add eggs and mix till combined. Add sour cream and vanilla and mix till just combined. Pour on prepared crust and bake for about 45 minutes. Cool.
- To make ganache, heat cream and butter on stove or in microwave, but do not allow to boil. Remove from stove and pour over chocolate. Stir till completely combined. Add powdered sugar and whisk until combined and smooth. Pour over cooled cheesecake. Refrigerate overnight, then cut into bars to serve.
Serving Size:1 bar
Amount Per Serving: Calories: 366Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 86mgSodium: 189mgCarbohydrates: 29gFiber: 1gSugar: 21gProtein: 4g