The Journey of Black Forest Cheesecake Bars
There’s a little piece of heaven that exists beyond the ordinary, where the sweet whispers of chocolate tempt your taste buds and cherries sing songs of summer. A hint of black forest charm beckons, inviting you to explore this captivating dessert that dances between decadence and delight.
Why make this recipe? Let’s not beat around the bush. You crave the thrills of rich, creamy cheesecake balanced perfectly with the freshness of tart cherries, all atop a crust made from oh-so-decadent Oreo cookies. Let the world stop for a moment while you dive into these bars—perfect for celebrations or simply indulging in your own little escape.
How to make Black Forest Cheesecake Bars
Strap in, because we’re about to embark on a culinary escapade that will dazzle your friends, family, or anyone lucky enough to cross your path. Here’s what you’ll need:
Ingredients:
- 3 cups Oreo crumbs (about 36 Oreos)
- 1/2 cup unsalted butter, melted
- 12 oz. bittersweet or semisweet chocolate, melted and cooled
- 3 (8 oz) packages cream cheese (24 oz), softened to room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 tablespoon cornstarch (or 3 tablespoons all-purpose flour)
- 1 cup sour cream, room temperature
- 1/2 cup heavy cream, room temperature
- 2 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk
- 1 cup heavy cream, chilled
- 6 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 (18 oz) can cherry pie filling
- Chocolate shavings for garnish
Directions:
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Kick things off right: Preheat your oven to a sultry 325 F. Line a 9×13-inch cake pan with aluminum foil or parchment paper, leaving about 2 inches hanging over the sides. Spray with non-stick spray, because we’re not about that sticky life.
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Crust creation: In a medium bowl, combine the Oreo crumbs and melted butter, then channel your inner warrior and press the mixture into the bottom of the pan. Bake for 10 minutes, your crust needs a little sunbathing, then set aside to cool.
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Chocolate magic: In a heat-safe bowl, melt your dreamy chocolate over simmering water and set it aside to cool, like a chill friend who’s always down for a good time.
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Mix it up: Grab your mixer and beat that cream cheese until smooth, like a silky diplomat at a global summit. Add both sugars, cocoa, and cornstarch, and keep that mixer spinning until it’s all combined.
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Creamy union: Add in the sour cream, heavy cream, and vanilla, and whip it until smooth, like butter sliding down a hot skillet. Fold in that melted chocolate, feeling the magic, then incorporate the eggs, one at a time, beating gently; it’s not a wrestling match—this is cheesecake, not boxing.
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Filling magic: Pour this heavenly filling into your cooled crust and bake for 30-35 minutes. You’re looking for the edges to be set; think of it like an outdoor concert, all excited but not quite ready to rock.
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The cool-down: Cool the cheesecake completely on a wire rack, then pop it in the fridge for about 4 hours. Catch a movie, sip a drink, and let time work its magic.
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Whipped cream cloud: For the sweetened whipped cream, whip your chilled cream, powdered sugar, and vanilla until peaks form—like a whipped topping kingdom in the dessert universe.
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The grand finale: Once the cheesecake is set and ready to shine, carefully lift it out of the pan, spread the whipped cream on top like a fluffy dream, spoon on the cherry pie filling, and finish with chocolate shavings. Slice into bars that could stop traffic, and let the flavor explosion begin!
How to serve Black Forest Cheesecake Bars
These bars make for the rockstars of any dessert table, strutting their stuff under the spotlight! Serve them chilled, preferably in tantalizing squares on vibrant plates. Dust with a little extra cocoa powder or pairs with a side of coffee or tea for that perfect match. Trust me, you’ll want to share, but you might find it hard to part with them!
How to store Black Forest Cheesecake Bars
If there are any leftovers (though good luck with that!), store them in an airtight container in the fridge for up to 4 days. But honestly, these beauties are best enjoyed fresh—who could resist a sweet adventure!
Tips to make Black Forest Cheesecake Bars
- For an added layer of flavor, consider a splash of cherry liqueur in your filling.
- Use high-quality chocolate. It makes all the difference—think globetrotting cocoa rather than a runway disaster.
- If you want to go wild, try adding a layer of chocolate sauce under the whipped cream—a sweet surprise waiting to be discovered!
Variations
- Swap out the cherry pie filling for raspberry or strawberry for a fruity twist.
- Mix in some chopped dark chocolate or nuts for texture.
- Consider turning these into individual cheesecake cups for a chic dessert experience—how fabulous!
FAQs
1. Can I use low-fat cream cheese?
Sure! While full-fat equals rich and creamy, low-fat cream cheese can work in a pinch. Just know that the texture might be slightly different.
2. Can I freeze these cheesecake bars?
Absolutely! Just make sure to wrap them tightly in plastic wrap and then foil. They can last in the freezer for up to 2 months—just thaw overnight in the fridge before indulging.
3. Is there a way to prevent cracks on the cheesecake?
Yes, you can bake in a water bath for a creamier texture and fewer cracks. It’s like pampering your cheesecake!
Now, grab your apron and set your spirits high—it’s time to whip up a pastry that transcends borders!
Black Forest Cheesecake Bars
Ingredients
Method
- Preheat your oven to 325°F. Line a 9x13-inch cake pan with aluminum foil or parchment paper, leaving about 2 inches hanging over the sides. Spray with non-stick spray.
- In a medium bowl, combine the Oreo crumbs and melted butter, and press the mixture into the bottom of the pan. Bake for 10 minutes and let cool.
- In a heat-safe bowl, melt the chocolate over simmering water and set aside to cool.
- Beat the cream cheese until smooth. Add both sugars, cocoa, and cornstarch, mixing until combined.
- Add sour cream, heavy cream, and vanilla, whipping until smooth. Fold in the melted chocolate and incorporate the eggs one at a time.
- Pour the filling into the cooled crust and bake for 30-35 minutes until the edges are set.
- Cool the cheesecake completely on a wire rack, then refrigerate for about 4 hours.
- Whip the chilled heavy cream, powdered sugar, and vanilla until peaks form.
- Once the cheesecake is set, carefully lift it out of the pan, spread the whipped cream on top, spoon on the cherry pie filling, and finish with chocolate shavings.
- Slice into bars and serve chilled.