Triple-chocolate Cheesecake Bars
What could be better than a brownie crust layered with cheesecake and topped with smooth ganache? This recipe is a chocolate lover’s dream. —Andrea Price, Grafton, WI
Prep: 35 min. • Bake: 25 min. + chilling Makes: 21/2 dozen
1/4 cup butter, cubed 1/2 cup sugar
3 Tbsp. baking cocoa 1/2 tsp. vanilla extract 1 large egg, room temperature 1/4 cup all-purpose flour 1/8 tsp. baking powder 1/8 tsp. salt
CHEESECAKE LAYER
2 pkg. (8 oz. each) cream cheese,
softened
1/2 cup sugar
11/2 tsp. vanilla extract
³/4 cup semisweet chocolate
chips, melted and cooled
2 large eggs, lightly beaten GANACHE
11/2 cups semisweet chocolate chips 1/2 cup heavy whipping cream 1 tsp. vanilla extract
1. Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add the egg; blend well. Add the flour, baking powder and salt; stir just until combined. Spread into a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes.
2. Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack.
3. For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over the chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla extract; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove cheesecake from pan. Cut into bars.
1 bar: 180 cal., 13g fat (7g sat. fat), 42mg chol., 81mg sod., 17g carb.
(14g sugars, 1g fiber), 2g pro.