Cheesecake Bars with Melted Chocolate
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When we challenged our Recipes editor to come up with a foolproof cheesecake recipe, she did not disappoint. It’s the perfect dessert for wowing your in-laws or dinner-party guests. But what about a more everyday cheesecake recipe? Well, she nailed that one too. This cheesecake bars recipe takes a fraction of the time and still yields bite after decadent bite of creamy custard and crunchy cookie crust. She earned bonus points this time, though, for finishing the bars with a drizzle of chocolate.
Ingredients
Crust
18 graham crackers
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
8 tablespoons unsalted butter, melted
Filling
Three 8-ounce packages cream cheese, softened
1¼ cups sugar
⅓ cup Greek yogurt or sour cream
5 eggs
1½ tablespoons pure vanilla extract
To Finish
½ cup semisweet chocolate, melted
Directions
1. Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment paper, allowing 2 inches of extra parchment to hang over the edges.
2. Make the Crust: In the bowl of a food processor, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium bowl, then wipe out the food processor’s bowl.
3. Add the sugar, cinnamon and salt to the graham-cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
4. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to room temperature. Lower the oven temperature to 325°F.
5. Make the Filling: Place the cream cheese and sugar into the bowl of the food processor and process until smooth, 1 to 2 minutes. Add the yogurt, eggs and vanilla extract and continue to process until the batter is smooth and combined, 1 minute more.
6. Pour the cream-cheese mixture over the cooled crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 30 to 35 minutes.
7. To Finish: Refrigerate until completely cool and firm (30 minutes to 1 hour, or overnight), then cut into 2-inch squares and drizzle with the melted chocolate. Serve immediately.
Crust
116 calories
7g fat
14g carbs
1g protein
6g sugars
Filling
208 calories
14g fat
16g carbs
4g protein
15g sugars
To Finish
23 calories
1g fat
3g carbs
0g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.