chocolate ganache cheesecake bars

The base of these creamy cheesecake bars is my go-to two ingredients graham cracker crust : butter and crackers. If you’re using store-bought graham cracker crumbs just mix with melted butter. If you have graham crackers only, place them in a food processor and pulse until finely ground.

The graham cracker crust topped with a rich, creamy cheesecake. For the cheesecake you’ll need the basic ingredients – cream cheese, sugar, eggs and vanilla extract. Yes, only 4 ingredients!

Before you start, make sure the eggs and cream cheese are at room temperature. Having the ingredients at room temperature ensures a velvety cheesecake filling. If your cream cheese and eggs are cold, you’ll over-beat the filling incorporating too much air into it.

Ingredients1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
4 packages (8 oz. each) cream cheese, room temperature
1 cup Imperial Sugar® Extra Fine Granulated Pure Cane Sugar
1 teaspoon vanilla extract
4 Safest Choice™ Pasteurized Eggs
3/4 cup chocolate chips
1/4 cup heavy cream

Instructions
Heat the oven to 325F. Line a 13X9" baking pan with parchment paper. Set aside.
In a small bowl combine the graham crackers crumbs with the melted butter and press it evenly on the bottom of the prepared baking pan.
Refrigerate for a couple of minutes while making the cheesecake filling.
In a mixing bowl add the cream cheese and sugar. With the paddle attachment on, beat on low speed until blended. Stir in the vanilla extract and the eggs, one at a time, beating well after each addition.
Pour the cheesecake filling over the crust and bake in preheated oven for 45 minutes or until almost set.
Turn off the oven and open the door. Let the cheesecake cool down for about in hour in the warm oven and finish chilling in the refrigerator for a couple of hours.
To make the ganache, place the chocolate chips and the heavy cream in a heatproof bowl. Microwave for 60 to 90 seconds and stir until smooth and combined.
Place the melted chocolate into a zip-lock bag (pay attention, it's hot!) cut a small hole in the corner and drizzle over the chilled cheesecake.
Cut into bars and serve!

















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