Of course we all know that chocolate and Valentine’s Day go together right? Well, combine it with cheesecake and you will have the very best dessert treat for your special dinner or event on the planet!

 

Chocolate Cheesecake Bars

 

I always wanted to become a better baker, something my younger sister does so well. She makes this recipe frequently and I make it when I can because it’s always a huge hit in my home. I have also taken it for church functions and other special get togethers. It’s sooo good!

Chocolate Cheesecake Bars

Chocolate Petal Crust
Ingredients:
½ cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1¼ cups unsifted flour
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt

Directions:
-Beat butter in large bowl of electric mixer at medium speed until smooth and creamy. Add sugar, egg and vanilla, beating until light and fluffy.
-Combine dry ingredients. Add to butter mixture, beating well.
-Preheat oven to 375. Grease 9″ by 13″ pan. (I lined the pan with waxed paper, too)
-Pat crust mixture into pan.
-Bake in preheated oven for 8 to 10 minutes or until crust is slightly puffed and feels somewhat firm when gently touched with fingertip. Cool slightly before filling.

FILLING:
Ingredients:
2 lbs cream cheese (low fat, not non-fat) (room temp helps)
1 1/4 cup sugar
4 eggs (room temp.)
1 Tablespoon Vanilla
1 cup sour cream (light)
1 cup semi sweet choc chips, melted

Directions:
-Beat the cream cheese with the sugar until fluffy. Beat in the eggs, 1 or two at a time and then stir in the sour cream. I usually have to scrape the bowl 2 or 3 times while beating the cream cheese, sugar and eggs to get it all smooth.
*For the Chocolate swirl Cheesecake I made, pour all but 1/3 (roughly) of the batter on the prepared crust. Stir the chocolate in to the batter in the bowl, and then spoon it onto the batter in the pan. Try to place the spoonfuls so they are not touching and then gently swirl the batter a little with a butter knife.
-Cook at 300° for 1 hour or until middle springs back when touched. Chill before serving.

GLAZE:
I glazed it with a Ganache made with 1/2 cup cream and 1 1/2 cups chocolate chips. Bring the cream to a boil, add the chips, and stir until smooth. Unnecessary, but good.

Other Options:
Once you have the basic filling, you can melt 2 cups of chocolate chips and stir it into all the batter and have chocolate cheesecake. Or you can buy a bag of mini chips and stir them in. Or you can make it plain and put fresh berries or a glaze on it. You can also do it in a 10″ spring form pan and cook for 1 hour 15 minutes. It will make a tremendous mess if you try a 9 inch pan — believe me, I know from experience!