When I found this recipe on Lisa’s Dinnertime Dish, it felt like the perfect combination of my two favourite sweets: cheesecake and chocolate.
It’s just like baking a regular cheesecake, but instead of using a cake pan, you use a square baking dish since you’ll be cutting it into bars when it’s done. I altered the original recipe slightly, omitting the sugar from the crust (since there’s already sugar in the graham crackers).
Adding the dollops of chocolate into the cheesecake batter and swirling it with a butter knife was my favourite part. The result? 16 bars of a rich, decadent dessert.
Prep time | 20 mins.
Bake time | 40 mins.
Chill time | 2 hrs.
Yields | 16 bars
INGREDIENTS
Crust:
- 15 whole graham crackers
- 1/4 cup butter, melted
Cheesecake:
- 2 (8 ox) packages cream cheese
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp flour
- 1 cup semi-sweet chocolate chips
INSTRUCTIONS
Crust:
- Preheat the oven to 350°F. Line an 8×8 pan with parchment paper, or you can spray an 8×8 glass pan with anti-stick spray.
- Crush graham crackers in a food processor or blender.
- Add butter to the crushed graham crackers until it’s well combined, like wet sand.
- Place the mixture in the pan. Use a spoon or the bottom of a measuring cup to even out the crust in the bottom of the pan and up the edges.
- Bake for 10 minutes.
Cheesecake:
- Beat cream cheese in a mixer until it’s creamy.
- Add the sugar and continue beating until well combined.
- Beat in egg and vanilla.
- Beat in flour.
- When the crust is done, pour the cheesecake filling into the crust.
- Melt the chocolate chips in the microwave. Spoon dollops of melted chocolate over the cheesecake batter. With a butter knife, swirl the chocolate into the batter.
- Bake for 30 minutes.
- Let it cool completely. Then, refrigerate for at least two hours.
- Cut the squares and enjoy!
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