Chocolate Cheesecake Bars with a Pecan Shortbread Crust
Description
These cheesecake bars are perfect for any special occasion or holiday gathering. They are rich, decadent and amazingly creamy.
Ingredients
Pecan Shortbread Crust:
1 c. all-purpose flour
1/4 c. packed light brown sugar
1 c. roughly chopped pecans
1 stick unsalted butter, melted
Cheesecake Filling:
8 oz. cream cheese, softened
8 oz. mascarpone cheese (or more cream cheese)
1 c. sugar
3 large eggs
1 t. vanilla extract
6 oz. semi-sweet chocolate, cut in small pieces
Chocolate Ganache:
6 oz. semi-sweet chocolate, cut into small pieces
4 oz. heavy cream
Garnish:
2 oz. chopped pecans, optional
Directions
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Preheat oven to 350 degrees.
Pecan Shortbread Crust:
Mix together flour, brown sugar, chopped pecans and melted butter in bowl until well blended. Press dough into an un-greased 9x 9x 2 inch pan/dish.
Bake 12 - 15 minutes or until lightly browned. Allow to cool on a wire rack for 10 minutes or more before filling.
Cheesecake Filling:
In a stainless steel bowl over a pot of simmering water, melt 6 oz. semi- sweet chocolate; allow to cool. (You will reuse this bowl later for the ganache.)
In the bowl of a stand mixer, add the cream cheese and mascarpone cheese; whip until smooth and creamy for 5-7 minutes. Add the sugar; whip until blended.
Add eggs one at a time, mixing in between each addition, making sure each egg is fully incorporated.
Add the vanilla and cooled melted chocolate, blending until all of the chocolate is completely mixed into the cheese mixture. Pour batter into prepared crust.
Place cheesecake into oven on the center rack; bake for 20-25 minutes or until cheesecake is cooked and not loose in the center. Allow to cool on a wire rack for 20 minutes.
Chocolate Ganache:
Place chocolate and cream in the stainless steel bowl over a pot of simmering water; melt chocolate and mix in cream until smooth and chocolate has been completely melted. Pour over the top of cooked cheesecake, spreading evenly with an offset spatula. Allow cheesecake to cool for at least 4 hours, but overnight is best.
If garnishing with pecans, sprinkle the pecans on the top of the ganache BEFORE chilling.
Serve.
12 servings.