Sometimes I get a hankerin’ for something but I’m not always sure what it is until i just stumble into it; and yes I just said “hankerin’ “.
Well such was the case last week-ish when I was in the mood for chocolate. Yes I’m rarely not in the mood for chocolate but I wanted something I hadn’t made in a long time; or ever.
At one point I had arbitrarily established a criteria my mysterious recipe had to meet.
- had to be chocolate (a give in here)
- had to be fairly quick (um, failed on this part)
- required to be both creamy and crunchy.
- must be eaten by the hands.
I flipped through cookbooks, Pinterest, magazines…nothing caught my eye. Then I saw the wrapper from a Ghirardelli chocolate bar sitting on top of my cookbooks. I had saved it for the hot chocolate recipe, which we love.
Curiously I looked it over and there was this recipe for marbled cheesecake bars and I knew I had found my fix. This was something I could get into.
I didn’t really modify the recipe too much other than I opted for a ganache layer and a full chocolate cheesecake layer instead of marbled. I only had 13 ounces of cream cheese so I cut the eggs from three to two and the flour to 3/4 cup.
The only thing I didn’t take into consideration was the set time. Duh, they needed several hours to chill and it was late so we didn’t eat them until the next day. They were worth it. I was going to add a third layer of mousse but I had already waited all night so impatience got the best of me and I ixnayed the mousse layer.
If you get a hankerin’ and like cheesecake and chocolate; yep, these do nicely.
- 4 ounces 60% Cacao or higher Bittersweet Chocolate
- 3/4 cup flour
- 1 cup finely chopped pecans
- 1/2 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 13 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 2 eggs
- 3/4 cup granulated sugar
- Preheat the oven to 325°F.
- Combine the flour, pecans, butter, and brown sugar in a mixing bowl & mix well.
- Press the crust mixture onto the bottom of a greased 9x9 inch baking pan.
- Bake until light golden brown, approximately 16 minutes.
- Remove from oven and set aside to cool.
- Melt the chocolate over low heat, stirring occasionally, until smooth. Set aside.
- In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Add 1/2 of the melted chocolate to the mixing bowl and combine.
- Spoon the remaining chocolate over the crust to create a thin ganache layer.
- Let the chocolate layer set a few minutes.
- Spoon the batter into the baking pan and carefully spread in an even layer.
- Top with additional chocolate if desired.
- Bake 30 to 35 minutes, or until the center is set.
- Place the pan on a wire rack and cool completely.
- Cover, and transfer the pan to the refrigerator to set and chill, approximately 3 hours. Store covered in the refrigerator.
- Remove pan from refrigerator and let sit until nearly room temperature again.
- Run a spatula around the edge of the crust to loosen the crust.
- Cut into squares and store in fridge.