Chocolate Cheesecake Bars
Crust
1 1/2 cups crushed cookies or graham crackers *
3 Tablespoons packed brown sugar
6 Tablespoons melted butter
Mix cookies and sugar together.
Add butter and stir until combined.
Press mixture into a 13 X 9 pan.
Cheesecake
3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla
Preheat oven to 325 degrees.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake for about 45 minutes.
Remove and cool.
Prepare ganache.
Chocolate Ganache
8 oz. heavy whipping cream
2 oz. butter
8 oz semi-sweet chocolate
1/4 cup confectioners’ sugar
Heat cream and butter on stove until just before boiling.
Remove from stove and pour over chocolate. Stir until completely combined.
Add confectioners’ sugar and beat with a wire whisk until combined and smooth.
Pour over cooled cheesecake.
Cover and refrigerate overnight.
Cut into bars and serve.
Makes about 30 bars.
* Use the remaining cookies from the package to crumble and sprinkle over the chocolate before refrigerating.
If you want to make some Chocolate Cheesecake Pops … you will need:
Cheesecake (Buy one if you want to get straight to the fun stuff. or You can also use the recipe above. Make a batch of the cheesecake filling only, bake cheesecake in a regular 2-3″ high cake pan and do not use a crust at all.
Mini ice cream scoop
Chocolate candy melts or chocolate chips
Sprinkles
Lollipop sticks
Wax paper
Dark or milk chocolate, chopped
Graham cracker crumbs
Dipping bowl
Styrofoam block
With an small cookie scoop make a bunch of cheesecake balls. Kind of shape them a little to make them more round then drop each one in a small bowl filled with graham cracker crumbs and roll it around to coat. This helped to shape them better as well. Then,pop them in the freezer for a few minutes to firm up. (About 20-30 min.) While they chill, heat up some chocolate candy melts in the microwave (30 sec intervals, stirring in between) and get sticks and decorations ready.
After the balls are firm, dip one end of my lollipop stick in some of the melted candy coating and then insert it into the cheesecake ball. Immediately dunk the pop in a deep bowl of melted candy coating and sprinkle with decorations or chopped chocolate. Then place in a styrofoam block to set until chocolate is firm. Refrigerate until ready to serve.
Note: It will really help if you use a bowl that is deep enough to completely submerge the pop in chocolate and remove in one motion. It also helps if your chocolate is on the thinner side. (You can melt a little shortening in it to thin it out some.) Once, you remove it, carefully tap the excess off while balancing the pop on the stick. You may need to rotate your hand back and forth long enough for the chocolate to start to set around the base. Add the decorations before it sets too much also or they won’t stick to the surface.
If that's too complicated. Here’s another way you can do it. And it’s easier.
Take your graham cracker-coated cheesecake ball and drop it in the bowl of melted candy coating.
Don’t stir it. Just spoon some chocolate over the top until it is covered. Then, scoop it out with a spoon and tap off some of the excess by tapping the spoon on the side of the bowl. Then, just let it slide right off onto some wax paper. Insert your stick and add any decorations. (these will be kind of flat on one side)
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