Cocoa chocolate cheesecake bars

Cocoa chocolate cheesecake bars is a hor d'oeuvre that serves 16. For 90 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 372 calories, 5g of protein, and 27g of fat. 2252 people found this recipe to be yummy and satisfying. Head to the store and pick up butter, sugar, hershey's cocoa, and a few other things to make it today. It is brought to you by Roxanas Home Baking. From preparation to the plate, this recipe takes around 5 hours. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. If you like this recipe, take a look at these similar recipes: Recipes At Penzeys Spices Cocoa Streusel Cheesecake Bars, Chocolate Cheesecake Bars, and Chocolate Mint Cheesecake Bars.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 325°F. Line a 13X9" baking pan with parchment paper. Stir together crumbs, sugar and cocoa in medium bowl. Add butter; stir until well blended. Press mixture firmly onto bottom of the prepared baking pan. Set aside while making the filling. In a mixing bowl, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy. Add sour cream and vanilla; beat until blended. Stir in the cocoa powder. Add eggs, one at a time, beating well after each addition well. Pour over the crust. Bake in preheated oven for 40 minutes. Turn the oven off, open the door and let the cheesecake cool for few hours in the warm oven. Once the cheesecake is completely cooled, make the ganache. In a heatproof bowl, add the chocolate chips and heavy cream. Microwave for 1 minutes and stir to combine. Pour over the cheesecake. Decorate with chocolate shavings. Refrigerate for a couple of hours before cutting into bars.

 

Step by step:

1. Heat oven to 325°F. Line a 13X9" baking pan with parchment paper. Stir together crumbs, sugar and cocoa in medium bowl.

2. Add butter; stir until well blended. Press mixture firmly onto bottom of the prepared baking pan. Set aside while making the filling. In a mixing bowl, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.

3. Add sour cream and vanilla; beat until blended. Stir in the cocoa powder.

4. Add eggs, one at a time, beating well after each addition well.

5. Pour over the crust.

6. Bake in preheated oven for 40 minutes. Turn the oven off, open the door and let the cheesecake cool for few hours in the warm oven. Once the cheesecake is completely cooled, make the ganache. In a heatproof bowl, add the chocolate chips and heavy cream. Microwave for 1 minutes and stir to combine.

7. Pour over the cheesecake. Decorate with chocolate shavings. Refrigerate for a couple of hours before cutting into bars.

Nutrition Information:

covered percent of daily need