Description
Delight in these rich and creamy Chocolate Cherry Cheesecake Bars, featuring a chocolate cookie crust, a luscious cocoa-infused cheesecake layer, and a sweet cherry topping. Perfect for any dessert occasion, these bars combine the smoothness of cheesecake with the tartness of cherries and the deep flavor of dark chocolate.
Ingredients
Scale
For the Crust
- 1 1/2 cups chocolate graham cracker crumbs (or crushed chocolate cookies)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the 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
For the Topping
- 1 1/2 cups cherry pie filling (or fresh cherries cooked in syrup)
- Optional: melted chocolate for drizzling or grated chocolate for sprinkling
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper to keep the bars from sticking and for easy removal later.
- Mix Crust Ingredients: In a bowl, combine the chocolate graham cracker crumbs or crushed chocolate cookies with granulated sugar and melted unsalted butter. Stir until evenly combined.
- Form and Bake the Crust: Press this mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
- Beat Cream Cheese and Sugar: In a separate mixing bowl, beat the softened cream cheese with 1/2 cup of granulated sugar until the mixture is smooth and creamy, free of lumps.
- Add Eggs and Flavorings: Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Then stir in vanilla extract and sour cream until fully incorporated.
- Incorporate Cocoa and Chocolate: Mix in the cocoa powder thoroughly. Then fold in the melted dark chocolate carefully to maintain the smooth texture of the batter.
- Assemble and Bake Cheesecake: Pour and spread the cheesecake mixture evenly over the cooled crust layer. Reduce oven temperature to 325°F (165°C) and bake for 30-35 minutes, or until the center is just set and slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, or overnight, to allow the cheesecake to firm up for clean slicing.
- Add Cherry Topping: Once chilled, spread the cherry pie filling evenly over the top of the cheesecake layer.
- Slice and Serve: Use the parchment paper to lift the cheesecake slab from the pan. Slice into squares or bars with a sharp knife.
- Optional Garnish: For an extra touch, drizzle melted chocolate over the bars or sprinkle grated chocolate on top before serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Let the cheesecake cool completely before chilling to prevent condensation and soggy crust.
- Use parchment paper with edges hanging over the pan to easily lift the bars out.
- If using fresh cherries, cook them in syrup until soft to replicate the pie filling texture.
- Store leftover bars in the refrigerator for up to 5 days.
- For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives.
