BLACK FOREST CHEESECAKE BARS

These Black Forest Cheesecake Bars are unbelievably yummy! With an oreo cookie crust, rich chocolate cheesecake filling, topped with sweetened whipped cream, cherries and chocolate shavings, this is one decadent dessert you won’t be able to resist sinking your teeth into! 

BLACK FOREST CHEESECAKE BARS

Yield: 8
Prep Time: 25 Minutes
Cook Time: 45 Minutes
Additional Time: 4 Hours
Total Time: 5 Hours 10 Minutes


INGREDIENTS
CRUST:

• 3 cups Oreo crumbs (about 36 Oreos)
• 1/2 cup unsalted butter, melted

CHOCOLATE CHEESECAKE FILLING:

• 12 oz. Bittersweet or semisweet chocolate, melted and cooled
• 3 (8oz) packages cream cheese (24 oz), softened to room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 Tbsp unsweetened cocoa powder, sifted
• 1 Tbsp. cornstarch (or 3 Tbsp. all purpose flour)
• 1 cup sour cream, room temperature
• 1/2 cup heavy cream, room temperature
• 2 tsp pure vanilla extract
• 3 large eggs, room temperature
• 1 large egg yolk

SWEETENED WHIPPED CREAM:

• 1 cup heavy cream, chilled
• 6 Tbsp powdered sugar
• 1 tsp pure vanilla extract
• TOPPING:
• 1 (18oz) can Cherry Pie Filling
• Chocolate Shavings

INSTRUCTIONS
FOR THE CRUST:

• Preheat oven to 325° F. Line a 9x13-inch cake pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
• Combine the cookie crumbs and melted butter in a medium bowl. Pour and press the mixture into the bottom of the greased pan.
• Bake the crust for 10 minutes, then set aside to cool.

FOR THE CHOCOLATE CHEESECAKE FILLING:

• Place chopped chocolate in a large heat-safe bowl over a saucepan of simmering water. Stir constantly until the chocolate is melted and smooth. Remove bowl from heat and set aside to cool.
• In a large bowl using a handheld mixer, beat the cream cheese on low speed until smooth and creamy.
• Add both sugars, cocoa and cornstarch and continue to beat on low speed until completely combined and smooth.
• Scrape down the sides of the bowl and add sour cream, heavy cream and vanilla and continue beating until smooth. Add melted chocolate and mix on low speed to combine.
• Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.
• Pour into prepared pan and bake in preheated oven for 30-35 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
• Remove from oven and allow to cool completely on a cooling rack. Run the tip of a butterknife around the edges to loosen the cheesecake and foil.
• Loosely cover with plastic wrap and refrigerate until firm and chilled, about 4 hours or overnight.

FOR THE SWEETENED WHIPPED CREAM:

• In a medium stainless steal bowl, using a handheld mixer, whip the chilled cream, powdered sugar and vanilla until cream holds peaks.
• Remove the cheesecake from the refrigerator and carefully lift it out of the pan (using the aluminum hanging off to lift it up).

ASSEMBLY:

• You have two assembly options: you can either spread all of the whipped cream on top, then spoon on the cherry pie filling and sprinkle the chocolate shavings, then slice into bars.
• The other option is the one I used which is slicing the cheesecake into bars, then I transferred the whipped cream to a piping bag fitted with a large star tip and piped a shell border around each bar.
• Then fill the centre of the cheesecake with cherry pie filling, garnish the border with shaved chocolate and serve!

NOTES

• Store cheesecake bars in an airtight container in the refrigerator for up to 3-5 days.
• Cheesecake can be cut into smaller bars for more servings.

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