Cheesecake is one of those desserts that can turn a bad day into a good day. And when you start creating deliciousness like my Chocolate Cheesecake Bars with a Pecan Shortbread Crust it becomes a very good day!
Updated from the original post April 14, 2013
Over the years I’ve made countless styles and variations of cheesecakes, because quite frankly, I enjoy eating.
Adding chocolate to a cheesecake recipe can be tricky. Too much and you lose that rich tangy cheesecake flavor. Too little and you can’t even taste the chocolate. Well my friends my Chocolate Cheesecake Bars have just the right balance of chocolate.
And the added ganache and shortbread crust elevate this snack like cheesecake to a restaurant-style masterpiece.
What Ingredients do I need to make Chocolate Cheesecake Bars?
Let’s start by gathering the ingredients we need to make my Chocolate Cheesecake Bars with a Pecan Shortbread Crust and Chocolate Ganache. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
How Do I make Chocolate Cheesecake Bars?
The first step is making the Pecan Shortbread Crust for the Cheesecake Bars.
- Add the flour, brown sugar, chopped pecans, and melted butter to a bowl.
- Mix until well blended.
- Press the dough into an ungreased 9″x 9″x 2″-inch pan.
- Bake shortbread crust for 12 to 15 minutes at 350 degrees F. or until lightly browned.
- Allow crust to cool on a wire rack for 10 minutes or more before filling with cheesecake batter
The next step is melting the chocolate you’re going to add to the cheesecake batter.
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)
- add the cream cheese and mascarpone cheese to the bowl of a stand mixer and whip until smooth and creamy 3-5 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.
Place the chocolate and cream in a stainless steel bowl over a pot of simmering water and melt the chocolate while mixing in the cream. Continue stirring until is smooth and chocolate has been completely melted.
- Pour batter into prepared crust
- Place the pan into a pre-heated oven on the center rack and bake for 20-25 minutes or until cheesecake is cooked and not loose in the center.
- Allow the cheesecake to cool on a wire rack for 20 minutes.
- After cooling add the chocolate ganache topping to the cheesecake
Allow cheesecake to cool for at least 4 hours before serving. Overnight is best.
If you are adding pecans as a topping sprinkle the pecans on top of the ganache before chilling.
Cut the cheesecake into squares, serve and watch the smiles appear on the faces of your friends and family.
More Cheesecake Recipes You’ll Love!
- Chocolate Chip Cheesecake Bars with a toffee crust
- Restaurant Style Cheesecake with Strawberries
- Ricotta Cheesecake with fruit topping
- Pumpkin Praline Cheesecake
Chocolate Cheesecake Bars with a Pecan Shortbread Crust
Ingredients
Pecan Shortbread Crust
- 1 cup all-purpose flour
- ¼ cup packed light brown sugar
- 1 cup roughly chopped pecans
- 1 stick unsalted butter -melted
Cheesecake Filling
- 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
Chocolate Ganache
- 6 ounces semi-sweet chocolate cut into small pieces
- 4 ounces heavy cream
Garnish
- 2 ounces of chopped pecans optional
Instructions
- Preheat oven to 350 degrees F
Pecan Shortbread Crust
- 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
Cheesecake 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
Chocolate Ganache
- 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!
Nutrition
Amy Roskelley
This has all my favorite things! I can’t wait to make it!!!
Raquel
These were delicious and really easy to make. Will make again!
Rosalie Flummer
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 🙂
Chef Dennis Littley
I’m happy to hear you enjoyed the Cheesecake Bars Rosalie, thanks so much for the feedback!
ruby
Thanks for sharing delicious recipes with us ,I m going to make on this Saturday for my coworkers.
Chef Dennis Littley
They were very tasty Ruby, I hope everyone enjoys them!
Paula @ Vintage Kitchen Notes
All favorite ingredients layered in this cheesecake! I like baking with mascarpone, though sometimes the flavor is hidden. But the creaminess is amazing.
Pam
They looks amazing! I have a feeling my entire family would be thrilled if I made these bars.
Chef Dennis
hi Pam
I’m sure they would, they were certainly a hit around my house!
Betty Ann @Mango_Queen
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 🙂
Chef Dennis
hi Betty Ann
Thank you! We can always use comfort food!
Laura (Tutti Dolci)
These bars look incredible! Love the chocolate cheesecake and the pecan shortbread!
Chef Dennis
hi Laura
the flavors really were so good together, I do love pecans especially with chocolate
Neel
Wow! This looks incredible! Just stumbled across your beautiful blog and can’t wait to explore more!
Chef Dennis
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.
Andrea
Wow, absolutely beautiful!!
Chef Dennis
Thanks Andrea!
Georgia @ The Comfort of Cooking
Wow, I’m floored! This looks so incredible, Dennis! Such an inventive and mouthwatering twist on cheesecake. I love it! Thanks for sharing.
Chef Dennis
Why thank you Georgia, I wanted to make something a little different, and it really turned out well!
RavieNomNoms
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!
Chef Dennis
my regular cheesecake recipe might just change your mind Raven, this is a variation of it and it was delicious!
Kate | Food Babbles
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!!
Chef Dennis
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!
Toni | Boulder Locavore
Nic pics my friend! Delicious recipe.
Chef Dennis
Thanks Toni! it’s amazing what a difference available light makes!
Bill Beaman
That is amazing! That is a cheesecake worth paying for!
Bill Beaman
That is amazing! That is a cheese cake worth paying for!
Chef Dennis
Thanks Bill, I’m happy to hear that you like my cheesecake!
Maureen | Orgasmic Chef
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.
Chef Dennis
If you travel that far for cheesecake, please just come on in! Thanks Maureen!
Happy Valley Chow
That is absolutely beautiful chef and sounds delicious!
Happy Blogging!
Chef Dennis
Thank you and thanks for stopping by!
lynn @ the actor's diet
god i love ganache!
Chef Dennis
Ganache is a wonderful thing Lynn, you really only need a spoon wuith that bowl of ganache, no cake necessary!
Swathi
Delicious chocolate cheesecake, Chef Dennis. I love make that crust/
Chef Dennis
Thanks Swathi, the crust was really tasty and provided a balance with all of that chocolate!