Thursday, December 2, 2010

Triple Chocolate Cheesecake Bars

I wanted to make something new and yummy to take to my parents' huse on Thanksgiving. I looked through my files and spotted this one from Woman's Day. Their photos are really pretty and I love cheesecake. Even though this is has three chocolate cheesecake layers and a chocolate crust, it wasn't overly chocolate to me. It isn't my very favorite cheesecake, but I do like it and I like how it looks. I'll have to practice my swirls some more to make it prettier. What yummy Thanksgiving dessert did you have?
Triple Chocolate Cheesecake Bars

24 Oreo cookies
3 T. butter, melted
3 (8-oz) pkg. Neufchâtel, softened
1 c. sugar
1 T. cornstarch
3 large eggs, at room temperature
8 oz. (scant 1 cup) reduced-fat sour cream
2 t. vanilla extract
4 oz. premium whitechocolate
4 oz. milk chocolate
4 oz. semisweet baking chocolate

Heat oven to 300°. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.

Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.

Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 13⁄4 cups each). Melt each flavor chocolate as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziptop bag, seal and set aside.
Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.

Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours. Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.

Planning Tip: Refrigerate bars in an airtight container up to 3 days, or freeze up to 1 month (thaw 1 day in refrigerator before serving).


  1. I had these.... and they were delish! thanks for making them. so good!

  2. Yum!...And I got dibbs on the next batch. :)

  3. Those look so good! Yum! I am totally a cheesecake girl myself, I LOVE cheesecake! I made some pumpkin mousse cream puffs with chocolate frosting for our Thanksgiving treat, way yummy too.

  4. Those look really good! If they aren't your favorite, which one is??

  5. So...with reduced fat sour cream, I could eat 3 big pieces, right? They look yummy, even your swirls look good!

    My husband works in SLC. He was just getting ready to come home when he discovered the burglary! It was a cold ride home!

  6. Patty, I am a chocoholic so it's probably hard to believe, but my favorite is one I call THE Cheesecake. (You can search it on my blog) It's just a plain cheesecake, but it's so good. I love it with a berry sauce or strawberries on top.

  7. Way to ruin my new dieting plan! jk ;) this looks delicious, thanks for sharing!

  8. Looks most delicious!
    Kinda looks like a lot of work too.

    Hope you are doing well.

  9. Not only did I miss Thanksgiving with the family....I missed out on the good stuff. :o(

  10. Too bad they weren't absolutely delicious, because those are some of the prettiest bars I've seen!!

  11. Should I remove the cream layer of the Oreo cookies, or schould it be mixed into the crust?


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