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Triple Chocolate Cheesecake Bars

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READ REVIEWS (1)

40 mins total
40 mins prep

199 calories/serving

Recipe Filed Under
Chocolate, American, Baking, Kid-Friendly, Dessert, Cake, Winter, Birthday, Bridal Shower, Baby Shower, Church Supper, Entertaining

Provided By: Woman's Day

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Ingredients

Serves:

Crust

24 Oreo cookies

3 Tbsp butter, melted

3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened

1 cup sugar

1 Tbsp cornstarch

3 large eggs, at room temperature

8 oz (scant 1 cup) reduced-fat sour cream

2 tsp vanilla extract

4 oz each) premium white chocolate

4 oz each) milk chocolate

4 oz each) semisweet baking chocolate

Directions

Heat oven to 300°F. 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).