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!
Ganache Topped Cheesecake Bars
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.
Kate is the queen of savory, so she cooked up some delectable crab melts topped with bacon along with a terrific salad featuring ham, turkey, hard boiled eggs, and Swiss cheese with a Caesar/pickle relish dressing and two soups, chunky tomato and cauliflower. I knew Christiane loved cheesecake, but not chocolate, though her husband and daughter were big time chocolate fans. I decided these Ganache Topped Cheesecake Bars would be perfect, as eating the topping was not required!
A Dreamy Cheesecake Dessert
Kate confessed that these Ganache Topped Cheesecake Bars were even better than her dear mother’s homemade cheesecake. The ultimate compliment when I usurped a cherished family recipe. Christiane even ate a courtesy sampling, though she humorously chided that they’d be better without the topping.
And Bill, the always picky husband, declared them a huge success as well. I also served some sublime caramel topped apple bars. We laughed and chatted like old time friends (which we really are) and we all wished they didn’t have to get back on the road. Hoping we can do a repeat performance next November.
Tips for Making These Ganache Topped Cheesecake Bars
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.
Two Sweetie Pies
For this month’s Two Sweetie Pies installment I made Danielle’s Cheesecake Bars. On the second Monday of each month, we cook up something from each other’s blog. Every treat I pull from her blog is a show stopper…I never have to worry whether we’ll like it or not. We always do!
Check out Danielle’s social media sites!
Here are a couple of things you’ll need to make the ganache topped cheesecake 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
- 3 (8-ounce) packages cream cheese, softened
- 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.
Amount Per Serving: Calories: 354 Total Fat: 27g Saturated Fat: 15g Trans Fat: 0g Cholesterol: 92mg Sodium: 164mg Carbohydrates: 27g Fiber: 1g Sugar: 18g Protein: 4g
Previous #TwoSweetiePies Posts:
November’s Cinnamon Roll Coffee Cake
October’s Double Chocolate Twix Cookies
September’s Oreo Chocolate Chip Bars