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Black Forest Cheesecake Bars

Combining the tartness of cherry preserves with the creamy, chocolatey goodness of cheesecake, these Black Forest Cheesecake Bars are sure to be a hit this summer.
Course: Dessert, Fruit, Snack
Cuisine: 6-inch, American
Keyword: black forrest, cherries, cherry chocolate cheesecake, cherry preserves, chocolate, chocolate cheesecake, chocolate cherry cheesecake, chocolate ganache, ganache, oreo crust
Servings: 12

Ingredients

For the Cherry Preserves:

  • 1 ½ Cups Cherries, pitted and sliced (225g)
  • ½ Cup Granulated Sugar (100g)
  • 2 Tablespoons Cornstarch (16g)
  • 1 Tablespoon Fresh Lemon Juice (15ml)

For the Crust:

  • 28 Oreo Cookies, crushed to fine crumbs
  • 2 Tablespoons Granulated Sugar (25g)
  • ⅓ Cup Salted Butter, melted (75g)

For the Cheesecake Filling:

  • 16 Ounces Cream Cheese, softened (450g)
  • 1 ¼ Cups Granulated Sugar (250g)
  • ½ Cup Sour Cream (120g)
  • 1 Tablespoon Pure Vanilla Extract (15ml)
  • 2 Large Eggs, room temperature
  • ⅔ Cup Sharffen Berger Unsweetened Cocoa Powder (80g) little
  • 2 Tablespoons Black Cocoa Powder (15g)

For the Ganache:

  • 8 Ounces Sharffen Berger Semisweet Dark Chocolate Baking Portions (225g)
  • ½ Cup Heavy Cream (120ml)

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Spray an 8x8 inch (20x20 cm) baking dish with nonstick spray and line it with parchment paper.
  • Make Cherry Preserves: In a medium saucepan, combine the cherries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy, about 3-5 minutes. Set aside to cool completely.
  • Prepare Crust: In a medium bowl, mix the crushed Oreo cookies, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared baking dish.
  • Make Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream, vanilla extract, and eggs, and beat until fully combined. Gradually add the unsweetened cocoa powder and black cocoa powder, mixing until smooth.
  • Assemble Bars: Pour the cheesecake filling evenly over the prepared crust.
  • Bake: Bake for 35-40 minutes, or until the center is set and the edges are slightly puffed. Allow to cool completely in the baking dish.
  • Prepare Ganache: In a heatproof bowl, combine the semisweet dark chocolate and heavy cream. Microwave in 30-second intervals, stirring after each, until smooth and fully melted.
  • Finish Bars: Pour the ganache over the cooled cheesecake bars, spreading evenly. Allow the ganache to settle on top of the bars for 20 minutes in the refrigerator.
    Spread the cherry preserves over the ganache. Sprinkle with chocolate shavings if desired. Serve immediately.
    Refrigerate any leftovers for up to four days.
    Enjoy your Black Forest Cheesecake Bars!

Notes

See blog for the following: 
Dietary substitutions for dairy and gluten 
Links for products used in the making of this creation 
FAQ's (frequently asked questions) 
 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.