Cheesecake is just one of those desserts you can’t go wrong with. And when you start creating deliciousness like my Chocolate Cheesecake Bars with a Pecan Shortbread Crust, you’ve taken Cheesecake to another level.
I’ve made all types of cheesecakes from standard New York Style with just cream cheese. My personal favorites were the extra creamy Mascarpone Strawberry Cheesecake and my Ricotta Cheesecake. I get hungry just thinking about them!
Over the years I’ve made many other variations of the different styles of cheesecakes I enjoy eating. But for some reason I stayed away from adding chocolate to my recipes my Chocolate Cheesecake Bars are definitely a keeper.
I decided to take this cheesecake in a different direction, not only with the shape of my cheesecake, but with the flavors by adding two layers of chocolate. I adapted a shortbread crust recipe by Paula Deen from her Savannah bars for my masterpiece .
I created my chocolate cheesecake bars by using my standard mascarpone cheesecake recipe and folding in melted semi sweet chocolate. Then for good measure I topped it off with a rich chocolate ganache, garnishing the finished cheesecake with chopped pecans. If this oh so delicious cheesecake doesn’t make the chocolate lovers in your life ecstatic, check their pulse.
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 cup roughly chopped pecans
- 1 stick unsalted butter -melted
- 8 ounces cream cheese -softened
- 8 ounces mascarpone cheese or substitute cream cheese
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate cut in small pieces
- 6 ounces semi-sweet chocolate cut into small pieces
- 4 ounces heavy cream
- 2 ounces of chopped pecans optional
- Preheat oven to 350 degrees F
- Mix together the flour, brown sugar, chopped pecans, and melted butter in bowl, until well blended.
- Press the dough into an ungreased 9"x 9"x 2"-inch pan.
- Bake shortbread crust for 12 to 15 minutes or until lightly browned.
- Allow crust to cool on a wire rack for 10 minutes or more before filling
- Using a stainless steel bowl over a pot of simmering water, melt 6 ounces of semi- sweet chocolate and allow to cool (you will reuse this bowl for the ganache)
- In the bowl of your stand mixer add the cream cheese and mascarpone cheese and whip until smooth and creamy 5-7 minutes.
- Add the sugar and whip until blended
- Add the eggs one at a time, mixing in between each addition, to make sure each egg is fully incorporated.
- Add the vanilla extract and cooled melted chocolate, blending until all of the chocolate is completely mixed into the cheese mixture.
- Pour batter into prepared crust
- Place pan into preheated oven on center rack and bake for 20-25 minutes or until cheesecake is cooked and not loose in the center.
- Allow to cool on wire rack for 20 minutes
- Place chocolate and cream in a stainless steel bowl over a pot of simmering water and melt chocolate and mix in cream until smooth and chocolate has been completely melted.
- Pour Ganache 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 you are adding pecans as a topping sprinkle the pecans on top of the ganache before chilling.
- Cut cheesecake into squares and serve!
This was certified delicious by my neighbor who graciously accepted half of this creation to keep me from eating it! Just remember you’ve been warned to find someone to share this with before you make it, because once you taste this Chocolate Cheesecake you may decide to keep it for yourself!
Delicious chocolate cheesecake, Chef Dennis. I love make that crust/
Thanks Swathi, the crust was really tasty and provided a balance with all of that chocolate!
god i love ganache!
Ganache is a wonderful thing Lynn, you really only need a spoon wuith that bowl of ganache, no cake necessary!
That is absolutely beautiful chef and sounds delicious!
Happy Blogging!
Thank you and thanks for stopping by!
If you see anyone, particularly a little woman, peering through your windows and gaping at those cheesecake bars. it might be me… might not but don’t bet against it.
I could eat the whole pan.
If you travel that far for cheesecake, please just come on in! Thanks Maureen!
That is amazing! That is a cheese cake worth paying for!
Thanks Bill, I’m happy to hear that you like my cheesecake!
That is amazing! That is a cheesecake worth paying for!
Nic pics my friend! Delicious recipe.
Thanks Toni! it’s amazing what a difference available light makes!
These cheesecake bars look like pure decadence! I would certainly eat my fair share. I adore that sprinkle of pecans on top and can practically taste the shortbread crust and all those lovely layers of chocolate. I think this needs to happen in my kitchen. Yum!!
Hi Kate
I’m not too big on chocolate cheesecake but the combination of the shortbread and ganache made this one too good to pass up! Thanks for stopping by!
Oh I just love cheesecake. I always have such a hard time with it because I am so spoiled with my Mom’s. She makes the creamiest cheesecake I have ever had and whenever I try to make it on my own, it just isn’t as good haha.
This looks superb!
my regular cheesecake recipe might just change your mind Raven, this is a variation of it and it was delicious!
Wow, I’m floored! This looks so incredible, Dennis! Such an inventive and mouthwatering twist on cheesecake. I love it! Thanks for sharing.
Why thank you Georgia, I wanted to make something a little different, and it really turned out well!
Wow, absolutely beautiful!!
Thanks Andrea!
Wow! This looks incredible! Just stumbled across your beautiful blog and can’t wait to explore more!
I’m glad you found me Neel! Are you on Google+? I have a wonderful community of food bloggers there, almost 1500 of us now.
These bars look incredible! Love the chocolate cheesecake and the pecan shortbread!
hi Laura
the flavors really were so good together, I do love pecans especially with chocolate
Oh this is delightful! Can’t wait to try baking it. Thanks for sharing these chocolate cheesecake bars, Chef Dennis. Perfect comfort food esp. this day 🙂
hi Betty Ann
Thank you! We can always use comfort food!
They looks amazing! I have a feeling my entire family would be thrilled if I made these bars.
hi Pam
I’m sure they would, they were certainly a hit around my house!
All favorite ingredients layered in this cheesecake! I like baking with mascarpone, though sometimes the flavor is hidden. But the creaminess is amazing.
Thanks for sharing delicious recipes with us ,I m going to make on this Saturday for my coworkers.
They were very tasty Ruby, I hope everyone enjoys them!
I made this recipe and loved it ! It is rich and decadent. Perfect for all occasions. My only modification was I added more about 2 more ounces chocolate to the filling and topping. I will be making this for many special events and sometimes just because. Thanks for sharing this recipe 🙂
I’m happy to hear you enjoyed the Cheesecake Bars Rosalie, thanks so much for the feedback!