Cheesecake Bars with Chocolate Ganache

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    This is the slowest week ever. I’ve literally been sitting at work staring at the clock and it always is 1 hour behind what I think it is. Worst.feeling.ever. I also hate staring at the clock thinking it’s 3pm and in reality, it’s only like 1:30pm. I swear it happens to me every time.


    I don’t even have much to say because I just want this week to be over and for the weekend to come. One of my best friends is getting married this weekend and I’ll be in the wedding so I get to get all purty’d up with the rest of the bridal party. Our bridesmaids dresses are adorable too. They have POCKETS! That’s seriously the best trend right now.


    Will you look at these amazing cheesecake bars, though? No, those black specks on your screen isn’t dust, it’s VANILLA BEANS. Amazing. I love vanilla beans and their tiny bean pods. They’re so pretty and tasty!

    I loved every square inch of these. They were rich and decadent but I loved the cheesecake layer and how smooth it was. The Biscoff – YES I SAID BISCOFF – crumb layer rounded out these cheesecake bars. It was just that magic touch to make these cheesecake bars even more sinful than they already are. The chocolate ganache atop these was the perfect choice to finish this off as well.

    My friends and coworkers raved about these, and Jason couldn’t stop eating them. Definitely a winner here :)

    Cheesecake Bars with Chocolate Ganache

    These insanely delicious cheesecake bars have layers of Biscoff crumb, a rich vanilla cheesecake, and a decadent chocolate ganache topping!
    Prep Time: 20 mins
    Cook Time: 45 mins
    Total Time: 1 hr 5 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 30
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!

    Ingredients

    For the crust:

    • 1 1/2 cups crushed Biscoff cookies, about 27 cookies
    • 3 tbsp packed dark brown sugar
    • 6 tbsp unsalted butter, melted

    For the cheesecake:

    • 3: 8 oz packages of cream cheese, softened
    • 1 cup sugar
    • 2 tbsp flour
    • 3 eggs
    • 1 cup sour cream
    • 1 tbsp vanilla bean paste

    For the chocolate ganache:

    • 1 cup heavy whipping cream
    • 4 tbsp butter
    • 1 cup semi-sweet chocolate chips
    • 1/4 cup confectioners sugar

    Instructions

    • To make the the crust, mix the sugar and cookies together then pour the melted butter on top and stir until combined. Press crumb mixture into a 9x13" pan.
    • Preheat oven to 325 degrees. Cream together cream cheese, sugar, and flour until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add sour cream and vanilla bean paste until just combined.
    • Pour on top of the prepared crust and bake for 45 minutes. Once done, cool completely.
    • In the meantime, prepare the ganache by heating the cream and butter in a small saucepan until just boiling. Remove from heat and pour over chocolate. Stir until melted and combined.
    • Add the confectioners sugar and whisk until combined and smooth.
    • Pour over cooled cheesecake and chill overnight.
    • Cut into bars and serve.
    • Keep in airtight container for up to 1 week.

    Notes

    Source: Bakerella
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  • Casandra Paulsen says:

    I’m not able to get heavy cream until morning… if I make the cheesecake tonight and the ganache in the morning and let it set for a few hours in the fridge will that be enough? Or does it need the ENTIRE night?! By the time dessert is served it can have sat in the fridge for at least 5-6 hours?

    • Julie Wampler says:

      sorry, i didn’t get to this comment as i was on holiday. i hope you were able to figure it out :( i’m sorry

  • 5 Hassle-Free Ways to Simplify Mealtime