It’s no secret that I’m obsessed with chocolate. I’ve made my Chewy Brownies well over 100 times. I make my indulgent Chocolate Cake for every birthday. And my Browned Butter Toffee Chocolate Chip Cookies are among my most frequently requested desserts.

So when I set out to create this Cheesecake Bars recipe, I knew I wanted to combine rich chocolate with the roasty, toasty, malty depth of stout beer… but I also craved a fun twist. 

The answer? A graham cracker and PRETZEL crust for some sweet-and-salty magic. 

The texture alone is heavenly, but the addition of that salted pretzel crust takes these bars to another level. 

And trust me, even stout haters will want a second slice of these Chocolate Stout Cheesecake Bars!

Sprinkle of Science

How to Make Chocolate Stout Cheesecake Bars

Use the Right Pan!

Use a light-colored 8×8-inch metal pan like this one for baking cheesecake bars. Avoid using glass or ceramic pans – learn why in my Glass vs. Metal Baking Pans article here.

Can I Make These Cheesecake Bars Without the Beer?

This recipe was designed to include beer. If you need to skip the beer, I recommend trying my Nutella Cheesecake Bars or my Chocolate Cheesecake. 

The Cream Cheese

Use high-quality bricks of full-fat cream cheese (not tubs meant for spreading on bagels). Be sure your cream cheese is totally softened to room temperature before beginning for the smoothest, lump-free cheesecake bars. 

The Chocolate

Stick to using bittersweet baking chocolate bars for best results. We used Ghirardelli and Baker’s brands in testing. Learn more about chocolate substitutions, using chocolate chips, and more in my Chocolate in Baking article here.

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Chocolate Stout Cheesecake Bars

Chocolate Stout Cheesecake Bars feature a velvety smooth chocolate stout cheesecake filling on a salty-sweet pretzel crust, all topped with stout-spiked whipped cream.

Course Dessert

Cuisine American

Prep Time 50 minutes minutes

Cook Time 1 hour hour

Cooling Time 10 hours hours 10 minutes minutes

Total Time 12 hours hours

Servings 9 or 16 small cheesecake bars

Author Tessa Arias

Ingredients

For the crust:

• 1 cup (109 grams) graham cracker crumbs (about 7 whole graham crackers)
• 1 cup (109 grams) pretzel crumbs (about 64 mini pretzels)
• 1/4 cup (50 grams) light brown sugar
• 1 stick (113 grams) unsalted butter, melted

For the filling:

• 4 ounces (113 grams) bittersweet chocolate, chopped
• 1/2 cup (130 grams) stout beer, such as Guinness
• 16 ounces (454 grams) cream cheese, completely softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) packed light brown sugar
• 1/4 cup (57 grams) sour cream, at room temperature
• 1/3 cup (28 grams) unsweetened cocoa powder, sifted (don’t skip sifting!)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon instant espresso powder, optional
• 1/4 teaspoon fine sea salt

For the topping:

• 3/4 cup (180 grams) heavy whipping cream, cold
• 4 tablespoons (31 grams) powdered sugar, sifted
• 4 tablespoons (55 grams) stout

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8×8-inch metal baking pan with parchment, leaving an overhang.
• In a large mixing bowl, combine all crust ingredients until well combined and evenly moistened. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a wire rack to cool completely.
• Reduce oven temperature to 325°F.

Make the filling:

• While the crust is baking, make the filling.
• In a small saucepan, heat the chocolate and beer over medium-high heat, stirring constantly until melted. Remove from heat and set aside to cool to room temperature.
• In a large bowl, use an electric mixer fitted with a paddle attachment to beat the cream cheese, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, at least 2 minutes, scraping down the sides and bottom of the bowl often.
• Add the sour cream and cocoa powder and beat until combined. Pour in the cooled chocolate mixture and mix until incorporated. Add the eggs one at a time, blending after each addition until just combined. Scrape down the sides and bottom of the bowl, then mix in the vanilla, espresso powder, and salt until just combined. Don’t over-mix.
• Pour the batter evenly into the cooled crust. Tap the pan on the counter a few times to release any bubbles.
• Bake at 325°F for about 35 minutes, or until the edges are set and the center has a slight jiggle. Turn off the heat and crack the oven door slightly, letting the cheesecake rest inside for 10 minutes. Transfer the entire pan to a wire rack to cool completely, then cover and refrigerate for at least 6 hours or overnight.

Make the topping:

• When ready to serve, make the topping. In a mixing bowl fitted with the whisk attachment, whip the heavy cream on medium-high speed until soft peaks form, about 4 minutes. Add sifted powdered sugar and mix on low speed until combined. Scrape down the bottom and sides of the bowl, then add the stout and whip on medium-high speed until medium peaks form, about 1 to 2 minutes. Transfer the whipped cream to a piping bag fitted with a star tip.
• Use the parchment overhang to lift the cheesecake out of the pan. Place on a cutting board and slice into bars using a sharp knife. For cleaner cuts, wipe the knife with a warm, damp cloth between slices.
• Pipe rosettes onto each slice and sprinkle with cocoa powder, if desired. Serve immediately.

Notes

Make-Ahead Options:

• With Topping: Store the decorated cheesecake in the refrigerator for up to 1 day.
• Without Topping: Refrigerate undecorated cheesecake for up to 4 days.
• To Freeze: Freeze undecorated cheesecake in an airtight container for up to 2 months. When ready to serve, thaw overnight in the fridge, then add the whipped cream topping.

This post was originally published in 2012 and has been updated with new photos, recipe improvements, additional baking science tips. Photos by Joanie Simon.

The post Chocolate Stout Cheesecake Bars appeared first on Handle the Heat.

The buttery, crisp graham cracker crust is the perfect base for the bright, creamy lemon cheesecake that’s swirled with homemade sweet, tart raspberry puree.

These bars are as beautiful as they are delicious! In fact, I even made this photo my new phone background for the summer season:

I love making cheesecake bars (like my go-to Classic Cheesecake Bars or my Nutella Cheesecake Bars), and these fabulous Raspberry Lemonade Cheesecake Bars are a definite favorite of mine.

Cheesecake bars are so much easier to make and serve than a full cheesecake (no water bath, yay!), and the vibrant raspberry swirls make these bars show-stoppingly stunning. Not to mention, they also help cover up any cracks!

I have included lots of tips and tricks to ensure perfect cheesecake bars below, so you’ll be sure to nail this recipe.

Perfect for spring or summertime gatherings, these Raspberry Lemonade Cheesecake Bars will be the prettiest dessert on any table. I promise you’ll want to make these for every summer BBQ, potluck, and block party.

Sprinkle of Science

How to Make Raspberry Lemonade Cheesecake Bars

What’s the Best Pan for Raspberry Lemonade Cheesecake Bars?

Use a light-colored 8 by 8-inch metal baking pan for these cheesecake bars, lined with parchment paper or foil, for best results. This is my favorite pan for any bar dessert recipe. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

How to Puree Raspberries

I recommend using a blender, food processor, or immersion blender to puree your fresh raspberries. Take the time to push the puree through the fine mesh strainer very thoroughly, also scraping the underside of the strainer, for maximum raspberry flavor. If you lose too much of the raspberry puree, your bars won’t look as pretty and they won’t be as flavorful. 

Can I Double This Recipe?

Yes! To make 32 cheesecake bars, double all ingredients and bake in a metal 9 by 13-inch baking pan, adding about 5-10 minutes to the bake time. 

How to Store Raspberry Lemonade Cheesecake Bars

Keep Raspberry Lemonade Cheesecake Bars inside an airtight container in the fridge for 2 days. The longer the bars sit, the softer the crust will become. 

Can You Freeze Raspberry Lemonade Cheesecake Bars?

Yes! These Raspberry Lemonade Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving.

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Raspberry Lemonade Cheesecake Bars

Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious, these bars are perfectly tart, sweet, and full of summertime flavors.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 6 hours hours 10 minutes minutes

Total Time 7 hours hours 30 minutes minutes

Servings 16 squares

Author Tessa Arias

Ingredients

For the crust:

• 9 whole (138 grams) graham crackers
• 6 tablespoons (85 grams) unsalted butter, melted

For the raspberry swirl:

• 6 ounces (170 grams) raspberries, fresh or thawed frozen
• 2 tablespoons (25 grams) granulated sugar

For the cheesecake:

• 16 ounces (454 grams) full-fat cream cheese, completely softened to room temperature
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon finely grated lemon zest, from about 2 large lemons
• 2 tablespoons fresh lemon juice
• 3 large eggs, at room temperature
• 1/4 teaspoon fine sea salt

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
• In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
• Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
• Reduce oven temperature to 325°F.

Make the raspberry puree:

• In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.

Make the cheesecake:

• In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
• Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
• Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
• Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
• Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
• Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.

Video

Notes

To double this recipe, double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan, adding about 5 to 10 minutes to the baking time.

The post Raspberry Lemonade Cheesecake Bars appeared first on Handle the Heat.

I adore making cheesecake bars. I have so many cheesecake bar recipes – like Classic Cheesecake Bars, my Nutella Cheesecake Bars, and even Chocolate Chip Cookie Cheesecake Bars!

Cheesecake bars are fun because they don’t need a water bath, they’re easy to make, and even easier to slice and serve! What’s not to love?

These cheesecake bars are extra special because you don’t even need to turn on your oven to make these No Bake Strawberry Cheesecake Bars! Win-win for summer baking.

I love how bold the strawberry flavor is in these bars. I find with a lot of baked goods, the strawberries kind of dull in flavor from the heating process (unless you’re roasting strawberries, like in this ice cream recipe!).

In this recipe, we use strawberries in two forms for plenty of flavor and color: freeze-dried strawberries that are blended into a fine powder, and fresh strawberries blended into the filling mixture.

So while you do need both a blender or food processor and an electric mixer (or very strong arm) to make this recipe, there’s no oven involved. There’s also no Cool Whip. Totally homemade from scratch!

Sprinkle of Science

How to Make No-Bake Strawberry Cheesecake Bars

What Kind of Cream Cheese Should I Use for No-Bake Strawberry Cheesecake Bars?

• Be sure to use blocks of full-fat, high-quality cream cheese.
• Do not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
• Don’t use whipped cream cheese or cream cheese for spreading on a bagel.
• Be sure your cream cheese is COMPLETELY softened to room temperature before making the cheesecake bars.

I Can’t Find Graham Crackers. What Else Can I Use?

Whatever your heart desires! Use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like – just note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

You can even put this No-Bake Strawberry Cheesecake Bar filling on top of a pan of baked, cooled brownies!

Why Use Freeze-Dried Strawberries?

• Freeze-dried strawberries offer a ton of strawberry flavor and vibrant color without adding too much extra liquid to the filling.
• Fresh strawberries contain a lot of water, which makes it difficult to make a sturdy enough no-bake cheesecake that holds its shape, or one that doesn’t get icy and hard if you freeze it.
• I also love to use freeze-dried strawberries in icing recipes like with my Baked Strawberry Lemon Doughnuts!
• Once pulverized, they also make a great garnish on top of chocolate cake or brownies, or mixed in to flavor buttercream frosting.

Where to Find Freeze-Dried Strawberries?

You can find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. I’ve seen them consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. Reader Francesca also mentioned you can often find freeze-dried fruit next to the baby food at the grocery store!

What if I Can’t Find Freeze-Dried Strawberries?

If you can’t find freeze-dried strawberries, simply omit them – but please note that the strawberry color and flavor will be less intense.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries in place of the fresh strawberries in the recipe. Be sure to thaw them then drain any excess liquid completely, as too much water will prevent this cheesecake from setting.

Please note that frozen strawberries cannot be substituted for the freeze-dried strawberries.

Chilling No Bake Cheesecake

This cheesecake needs to chill in the freezer for at least 4 hours to ensure it fully sets and holds its shape. I usually just make it the day before I plan to serve it, just to allow plenty of time for the bars to fully chill.

How to Serve No-Bake Strawberry Cheesecake Bars

• Before serving, allow No-Bake Strawberry Cheesecake Bars to soften slightly in the fridge for 30 minutes.
• For clean slices, use a big sharp knife. Run it under hot water, and carefully wipe it off in between slices.
• Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. The texture will be softer and looser when stored in the fridge.
• Serve with fresh strawberries, vanilla ice cream, fresh whipped cream, or chocolate ganache!

More Recipes You’ll Love:

• No-Bake Strawberry Lemonade Mini Cheesecakes
• Strawberry Bundt Cake
• Strawberry Swirl Sugar Cookies
• Raspberry Cream Sandwich Cookies
• Brown Butter Rice Crispy Treats

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No Bake Strawberry Cheesecake Bars

No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. Delicious, easy, crowd-pleasing summer treat!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Chilling Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 55 minutes minutes

Servings 9 bars

Author Tessa Arias

Ingredients

For the crust:

• 1 sleeve (9 crackers, 140 grams) graham crackers
• 5 tablespoons (71 grams) unsalted butter, melted

For the cheesecake:

• 3/4 cup (150 grams) granulated sugar
• 2 cups (47 grams) freeze-dried strawberries*
• 1/8 teaspoon fine sea salt
• 16 ounces (454 grams) cream cheese, completely softened to room temperature
• 1 tablespoon lemon juice
• 1 1/4 cups fresh strawberries, hulled and sliced
• 1/2 cup (180 grams) heavy cream, chilled

Instructions

For the crust:

• Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
• Place the graham crackers in the bowl of a food processor and pulse until very finely ground. The more finely ground, the better the crust will stay together and not crumble. Add in the melted butter and pulse until moistened.
• Very firmly press the mixture into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate.

For the cheesecake:

• In the bowl of blender, combine the sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible chunks remaining. Add the cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth, scraping down the sides and bottom as needed. A blender tamper can help bring the mixture together quickly.
• In a large mixing bowl, use an electric mixer fitted with the whip attachment to whip the cream until medium peaks form. Add the strawberry mixture to the whipped cream and gently fold until combined. Spread over prepared crust, smoothing the top.
• Freeze for at least 4 hours or overnight. Let sit in the fridge 30 minutes before serving. Run a large sharp knife under hot water, wiping it off in between slices. Cut into 9 bars.
• Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. If freezing, remove from freezer and refrigerate 30 minutes before serving.

Notes

*Find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. They’re consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. If you can’t find them, simply omit – but note that the strawberry color and flavor will be less intense.

This post was published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

The post No Bake Strawberry Cheesecake Bars appeared first on Handle the Heat.

Originally published in 2015, I felt it was high time for a refresh. I revisited the kitchen and meticulously tweaked the recipe to elevate its already delicious flavor into something even better.

I transformed the chocolate chip cookie layer, opting for dark brown sugar instead of light, and adjusting the brown sugar to granulated sugar ratio. These changes not only impart more moisture to the dough but also give the dough an incredible depth of flavor that captivates the senses.

The cheesecake layer also saw a couple of enhancements – a generous boost of vanilla (because, well, vanilla) and a hint of salt to bring everything together.

The result? A deep, rich, butterscotchy, chewy cookie layer that crisps ever so slightly on top, with a tangy vanilla-scented cheesecake layer that’s velvety smooth. It’s seriously heavenly to eat.

Plus, these bars smell DIVINE while they bake. No candle will ever smell this good!

These bars are the perfect bake if you’re new to cheesecake. No water baths or special pans needed, and even if your cheesecake cracks a little, no one will know because there’s cookie dough on top!

Chocolate Chip Cookie Cheesecake Bars are the perfect combination of two classic desserts, for a dreamy match made in heaven. I hope you love them as much as I do!

Sprinkle of Science

How to Make Chocolate Chip Cookie Cheesecake Bars

What Pan Do I Need For Chocolate Chip Cookie Cheesecake Bars?

Use a light-colored metal 9 by 13-inch baking pan. Darker metals can dry out the edges before the middle has a chance to bake through. Do NOT use glass, ceramic, or silicone pans for these bars as they will take much longer to bake, which can result in dry edges and underdone middles. Learn more about Glass vs. Metal Baking Pans here. 

Can I Halve This Recipe?

Yes! Simply halve all ingredients and bake in a light-colored metal 8-inch square baking pan, baking for about 35-40 minutes. 

How to Store Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars can be stored in an airtight container in the fridge for up to 3 days.

Can You Freeze Chocolate Chip Cookie Cheesecake Bars?

Yes, but note that this will soften the cookie layers more. Wrap each slice in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge or at room temperature for about 30 minutes before serving.

More Dessert Recipes You’ll Love:

• Bakery Style Chocolate Chip Cookies
• Classic Cheesecake Bars
• Nutella Cheesecake Bars
• Raspberry Lemonade Cheesecake Bars
• Gooey Blondies

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Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one, and every bite is absolute heaven!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 47 minutes minutes

Inactive Time 3 hours hours

Total Time 4 hours hours 32 minutes minutes

Servings 24 slices

Author Tessa Arias

Ingredients

For the Cookie Layer:

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
• 1 ¼ cups (250 grams) dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cups (213 grams) semisweet chocolate chips

For the Cheesecake Layer:

• 16 ounces (453 grams) cream cheese, completely softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon fine sea salt

For Assembling:

• ¼ cup (43 grams) semisweet chocolate chips
• Flaky sea salt, optional, for topping

Instructions

• Preheat oven to 325°F. Line a 9×13-inch metal baking pan* with parchment paper, leaving an overhang. Spray with nonstick spray.

Prepare the cookie dough:

• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.
• Make ahead: Cover and refrigerate the cookie dough for up to 3 days.

Prepare the cheesecake batter:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.

Assemble:

• Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top. Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Don’t worry about making it look perfect. Sprinkle the top with 1/4 cup chocolate chips.
• Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
• Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.

Notes

*Cooking times have been tested only for a metal pan, which is our recommended choice for this recipe due to its superior heat conductivity compared to glass or ceramic. The latter will not only take longer to bake, but may burn the edges before the center is cooked through. Metal has the added benefit of being lighter and less fragile as well as producing straighter edges, too!

The post Chocolate Chip Cookie Cheesecake Bars appeared first on Handle the Heat.

I’m completely obsessed with the flavor combination of chocolate and hazelnut.

If you’ve followed Handle the Heat for any length of time, you know that I love the combination of chocolate and peanut butter. But there’s another flavor duo that holds a special place in my heart – chocolate and hazelnut. That incredible pairing coming together in a luscious cheesecake form has quickly become one of my latest obsessions – Nutella Cheesecake Bars.

The flavor of the Nutella plays so beautifully with the cream cheese and results in the smoothest, creamiest, and perfectly-flavored cheesecake bars that are decadent without being too rich or cloyingly sweet.

My entire team went nuts for these cheesecake bars during the testing process. Even the non-chocolate lovers fell in love with this recipe, and some family members who aren’t big Nutella fans also completely devoured these bars.

The recipe is simple, straightforward, and crazy delicious. I hope you enjoy these Nutella Cheesecake Bars as much as we do!

Sprinkle of Science

How to Make Nutella Cheesecake Bars

Can I Use Store Brand Chocolate Hazelnut Spread?

Store brands vary in flavor, sweetness, and texture, so I recommend sticking with real Nutella for best results. You’ll need 592 grams total, or 20.88 ounces, so be sure to buy a big jar!

What’s the Best Pan for Nutella Cheesecake Bars?

This recipe requires an 8 by 8-inch baking pan. I recommend using a light-colored metal baking pan. This is my favorite pan for cheesecake bars, brownies, blondies, and more. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

Can I Double This Recipe?

Sure – double all ingredients and bake in a metal 9 by 13-inch baking pan. You may need to add a few minutes to the bake time.

How to Perfectly Slice Cheesecake Bars

The hardest part of this recipe is that you must let it chill for at least 6 hours before you slice and serve it! I usually like to let it chill overnight, just to make sure it’s completely set and I’m able to cut clean slices. For perfect slices, use a sharp knife, run it under hot water, and carefully wipe it off in between cuts.

How to Store Nutella Cheesecake Bars

Keep Nutella Cheesecake Bars inside an airtight container in the fridge for up to 4 days. The longer it sits, the softer the crust will become. 

Can You Freeze Cheesecake Bars?

Yes! These Nutella Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving. 

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Nutella Cheesecake Bars

Silky Nutella cheesecake. Buttery chocolate cookie base. Fudgy Nutella ganache. Are you drooling yet? These Nutella Cheesecake Bars are so delicious that no one will be able to stop at just one!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Inactive Time 7 hours hours 25 minutes minutes

Total Time 8 hours hours 35 minutes minutes

Servings 25 small cheesecake bars

Author Tessa Arias

Ingredients

For the crust:

• 9 (140 grams) chocolate graham crackers*
• 6 tablespoons (85 grams) unsalted butter, melted and slightly cooled (~100°F)

For the filling:

• 16 ounces full-fat cream cheese, completely softened to room temperature
• 1/2 cup (100 grams) granulated sugar
• 1 cup (296 grams) Nutella
• 1/4 cup (57 grams) sour cream, at room temperature
• 1/3 cup (28 grams) unsweetened cocoa powder, sifted
• 2 large eggs, at room temperature
• 2 teaspoons Frangelico (hazelnut liqueur) or vanilla extract**
• 1/4 teaspoon fine sea salt

For the topping:

• ½ cup (119 grams) heavy cream
• 1 cup (296 grams) Nutella

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.
• In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely.
• Reduce oven temperature to 325°F.

Make the filling:

• In a large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese, sugar, and Nutella on medium-high speed until smooth and creamy, scraping down the sides and bottom of the bowl often, for at least 1 minute. Add the sour cream and cocoa powder and beat until well combined. Add the eggs one at a time, blending after each addition until combined. Scrape down the sides and bottom of the bowl. Add in Frangelico (or vanilla) and salt, and blend until just combined. Don’t over-mix.
• Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set at the edges but still slightly wobbly and jiggly in the center, about 35 minutes, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
• Cover with foil and refrigerate for at least 6 hours or overnight.

Make the topping:

• In a small saucepan set over medium heat, bring the cream to a simmer. Remove from heat and stir in the Nutella until completely smooth. Let cool and thicken before spreading over the cold cheesecake bars evenly, leaving a half-inch gap around the edge to maintain a clean border. Return to fridge to firm up for at least 30 minutes.
• Cut into squares. For cleaner cuts, run your knife under hot water and wipe off in between slices.
• The cheesecake can be made ahead of time and refrigerated for up to 4 days or frozen in an airtight container for up to 2 months.

Video

Notes

*If you can’t find chocolate graham crackers, use about 2 cups (or 160 grams) of Chocolate Teddy Grahams.

**Some of the Nutella flavor will mellow in the baking process. Adding Frangelico helps to amplify that flavor. Pick up a mini bottle at the wine store checkout to use for baking!

The post Nutella Cheesecake Bars appeared first on Handle the Heat.

Which is a bold statement because I make a LOT of cheesecake.

Not only that, but I usually choose chocolate over any other flavor. Chocolate Chip Cookies or Brownies are my go-to desserts … but sometimes lemon really hits the spot.

This cheesecake’s bright, fresh, tart lemon flavor complements the tangy cream cheese and sour cream in the filling so well! It’s truly a match made in heaven.

Perfect for Easter, Mother’s Day, or any spring or summertime event, this cheesecake is bound to be a total crowd-pleaser. I hope you’ll give this cheesecake recipe a try!

Sprinkle of Science

How to Make Lemon Cheesecake

Below are all of my best cheesecake tips and tricks. I suggest reading this over before you head into the kitchen. I’ve tried to answer every question in advance so you can make the best cheesecake EVER!

Do I Need to Use a Springform Pan for Cheesecakes?

Yes. Cheesecakes are traditionally baked in a springform pan, which is a deep pan with a removable bottom and sides. This makes easy work of removing the cheesecake from the pan and cutting beautiful slices. I do not recommend using any other pan for this Lemon Cheesecake or any other cheesecake recipe. I like this Nordic Ware 10-cup springform pan.

Pro Tip: I highly recommend hand washing springform pans to preserve their nonstick surface and spring mechanism.

Do I Have to Use Graham Crackers for This Lemon Cheesecake?

No. If you live somewhere they aren’t available, feel free to use digestive biscuits instead. You could also use the same amount of ground vanilla wafers, gingersnap cookies, Biscoff cookies, or any other similarly textured cookie with flavors that complement your lemon cheesecake.

How to Make a Graham Cracker Crust

• The crust is probably the simplest part of any cheesecake, and this Lemon Cheesecake is no exception!
• If you don’t have a food processor to grind the crackers, place them in a ziptop bag and use a mallet or rolling pin to grind them up.
• The finer the crust is ground, the less crumbly it will be once you go to slice the cheesecake.
• Have premade graham cracker crumbs? You’ll need 1 3/4 cups or 230 grams of graham cracker crumbs.

How to Prevent Cracks in Cheesecake

Perfectly smooth cheesecake with zero cracks requires four precautions, which I’ve listed below. If a crack does still occur, this Lemon Cheesecake is topped with lemon curd, so you should be able to disguise any imperfections anyway! You could also top with whipped cream.

1. Ingredients (and Their Temperatures) Matter

• Be sure to use full-fat cream cheese bricks. It really makes a difference!
• Don’t use cream cheese that’s meant for spreading on a bagel.
• I prefer to use Philadelphia brand cream cheese. Some store brands are watery and create a cheesecake that’s rubbery in texture.
• The cream cheese should be completely softened to room temperature. If it’s too cold, it won’t mix thoroughly and you’ll end up with little bits of unblended cream cheese.
• Make sure your eggs are at room temperature, too. Separate the additional egg while cold, allowing the yolk to come to room temperature. I like to freeze my egg whites for using another day.

2. Don’t Overbeat Cheesecake Filling

• One of the absolute KEYS to making perfectly smooth and creamy cheesecake is to blend the cream cheese and sugar to oblivion.
• THEN once the eggs are added, only beat until they’re incorporated.
• If you overbeat the batter once the eggs are added, this can cause all sorts of problems, like large cracks on the cheesecake surface or sinkage in the middle.
• Scrape down the bottom and sides of the bowl and the beater attachment frequently to prevent unincorporated pockets of ingredients.

3. No Quick Temperature Changes

• Bake the cheesecake in a water bath to ensure gentle baking. Tips for that below.
• Gentle and slow heat, followed by slow cooling.
• Don’t open the oven door often while baking.
• Once the cheesecake is baked, turn off the oven, crack open the oven door, and allow it to cool slowly and gently for an hour inside the oven. I like to place a wooden spoon between the oven and the door to keep the door open about an inch.
• Only after chilling in the fridge should you remove the springform ring.

4. Don’t Overcook Cheesecake

• The oven’s residual heat will continue to cook the cheesecake.
• If your cheesecake looks slightly wobbly or jiggly in the center when the baking time has ended, that’s perfectly okay.
• Err on the side of underbaking as opposed to overbaking.
• It should look slightly dry on the surface.

How to Prepare a Water Bath for Cheesecake

There are two essentials to preparing a water bath:

1. Make sure you have a baking pan that’s deep enough and wide enough for the springform pan to fit inside. A roasting pan is ideal, but I’ve used a large cake pan or a large skillet. Get creative if you need to!
2. Protect your springform pan from the water. You don’t want water to seep through the pan’s cracks and make your crust mushy. Even if your springform pan says it’s “leakproof,” it’s probably not. Tips for this just below.

How to Prevent Water Seeping into Your Springform Pan

Place a large square of heavy-duty aluminum foil underneath the pan. You want the heavy-duty type because the bigger sheets of foil can completely encompass the base of the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. I’ve even used duct tape to seal the foil to prevent water from leaking through.

Reader Holly shared a wonderful tip for keeping the water out: “I use a turkey roasting bag, then put a layer of foil around the bottom and sides of the pan to hold it in place. I don’t close the bag over the top. Keeps the water out and the crust dry.”

How to Serve Lemon Cheesecake

• This part requires the most patience! You must let your Lemon Cheesecake chill in the fridge for 5 hours before serving. I usually like to let it chill overnight, just to make sure it’s completely set.
• Remove the cheesecake from the springform pan. You can leave it on the removable bottom, or move it to a serving platter.
• Top evenly with lemon curd.
• If time permits, let the cheesecake sit at room temperature for 30 minutes before serving it for the best taste and texture.
• Use a big, sharp knife like this one to cut slices. Run the knife under hot water and carefully wipe off the blade between each slice so they’re clean and pretty. Then slide a metal server underneath the graham cracker crust to ensure it doesn’t crumble.

How to Store Lemon Cheesecake

1. Store the Lemon Cheesecake in the fridge for up to 2 days after you top it with the lemon curd.
2. You can also freeze the cheesecake (without the lemon curd). Place the whole cheesecake (or individual slices) on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
3. To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes.

More Cheesecake Recipes You’ll Love:

• Ultimate Classic Cheesecake
• Ultimate Peanut Butter Cheesecake
• No Bake Mini Blackberry Cheesecakes
• Oreo Cheesecake
• Raspberry Lemonade Cheesecake Bars

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Lemon Cheesecake

How to make Lemon Cheesecake that is ultra rich, creamy, and tangy. Made with a buttery graham cracker crust and topped with tart lemon curd. Learn my secrets for a perfectly smooth cheesecake with zero cracks!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Chilling time 6 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 12 servings

Author Tessa Arias

Ingredients

For the crust:

• 1 3/4 cups (230 grams) graham crackers crumbs (from about 15 whole graham crackers)
• 1 tablespoon granulated sugar
• 6 tablespoons (65 grams) unsalted butter, melted

For the filling:

• 32 ounces (907 grams) cream cheese, completely softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2/3 cup (173 grams) sour cream, at room temperature
• 1 tablespoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 2 tablespoons all-purpose flour
• 4 large eggs plus 1 egg yolk, at room temperature

For baking and finishing:

• Boiling water, for the water bath
• Prepared lemon curd, for serving**

Instructions

• Preheat the oven to 325°F.
• Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal.* Gently fold the top of the foil around the edge of the pan. Spray inside the pan with nonstick cooking spray.

Make the crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and a quarter way up the sides of the prepared pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

Make the filling:

• In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, lemon juice, and flour. Add the eggs and yolk, one at a time, and beat until just combined. Be careful not to overmix.
• Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter.

Prepare the water bath:

• Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake the cheesecake:

• Bake at 325°F for 1 hour to 1 hour 15 minutes, or until the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
• Turn off the oven heat and crack the oven door open just by 1 inch. I like using a wooden spoon between the oven and oven door to do this. Let the cheesecake cool inside the oven for 1 hour. This will prevent cracks from forming.
• Remove the cheesecake from the oven and water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cake to ensure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
• Refrigerate until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.
• Release the cheesecake from the pan onto a cake stand or serving plate and top with the lemon curd. Slice using a big sharp knife, wiping it off under running hot water in between cuts. Serve.

Notes

*Place springform pan in an oven-safe roasting bag, if desired, for additional water bath leakage prevention.

**You can purchase lemon curd at the grocery store, it’s usually stored next to jams and jellies. You can also make your own – here’s a recipe.

This post was originally published in 2019 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

The post Lemon Cheesecake appeared first on Handle the Heat.

Seriously, who doesn’t love an Oreo? They’re the highest-selling packaged cookie in the world for a reason!

This recipe combines my love for Oreo cookies with creamy, tangy cheesecake, into one gloriously decadent dessert.

As with any cheesecake, it’s not the quickest process in the world – but it’s definitely worth the wait when you sink your teeth into this smooth, Oreo-studded cheesecake. Not to mention it’s beyond impressive to bring for the next potluck or party.

Bonus: you don’t even need a water bath to bake this baby!

How to Make Oreo Cheesecake

What Kind Of Oreos Do I Need For Oreo Cheesecake?

Use regular whole Oreos and don’t remove the filling. We haven’t tried this cheesecake using flavored or Double Stuf Oreos, so we can’t say for sure how well either will work, but let us know in the comments below if you experiment with this.

How to Make the Creamiest Oreo Cheesecake

1. Use full-fat bricks of cream cheese (not the stuff in tubs meant for smearing on bagels) that are completely softened to room temperature for the smoothest texture.
2. Use full-fat sour cream. This lends additional creaminess to the cheesecake, as well as a delightful tangy flavor to balance the sweetness of the Oreos.
3. Don’t overbeat the cheesecake filling once the eggs are added! This will cause the cheesecake to sink in the center and crack more.

Can I Make This into Mini Oreo Cheesecakes?

We haven’t tried that, but I have a very similar recipe for Cookies & Cream Cheesecake Cupcakes here. PS: this was my first ever blog post to go viral back in the day!

What’s the Best Pan For Baking Cheesecake?

• This recipe requires a 9-inch diameter springform pan like this one, which holds 10 cups of batter.
• Please note that not all springform pans are made equally. Just because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Brands may vary slightly.
• Luckily for this recipe, the batter can stand pretty close to the top of the pan since it won’t rise much in the oven so long as you didn’t overbeat the batter.
• Avoid cleaning your springform pan in the dishwasher. Hand washing will extend the life of a springform pan and maintain its nonstick coating.

Do I Need To Use a Water Bath For Oreo Cheesecake?

You can, but it’s not necessary. Cracks aren’t a big deal here since we’re covering the cheesecake with ganache and homemade whipped cream. We can still achieve a nice, smooth cheesecake by doing three things:

1. Bake low and slow. This cheesecake bakes at 325°F. Monitor your oven’s temperature with an oven thermometer. Avoid opening the oven door any more than necessary, as this causes the temperature to fluctuate.
2. Slow cooling. Once baked, turn off the oven and allow the cheesecake to cool in the oven for half an hour, with a wooden spoon wedged in between the oven and the door, to allow the oven to slowly cool. Then remove from the oven and allow it to cool completely at room temperature, before placing in the refrigerator overnight (or for at least 5 hours).
3. Release from the sides. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing from the oven, so it can release from the edges of the pan. This helps prevent cracks.

If you prefer to use a water bath, follow the guidelines I outline in my How to Make A Water Bath for Cheesecake article here.

Additional Decoration Ideas

I have included instructions for topping your Oreo Cheesecake with chocolate ganache and homemade whipped cream. If you’re a big chocolate lover and want even more of a showstopping cheesecake, top with some of my Homemade Oreo Truffles.  Cut the recipe in half (unless you want a full batch!) and omit the peppermint extract and crushed peppermint. After allowing the chocolate-dipped truffles to set, drizzle with melted white chocolate and place in the middle of your cheesecake, for an incredible centerpiece everyone will rave about.

How Do I Tell When Cheesecake Is Done Baking?

• Err on the side of underbaking. Do not overbake! An overbaked cheesecake will be dry and even rubbery.
• Your cheesecake should look dry at the edges but slightly wobbly or jiggly like Jell-O in the center.
• If you have a digital instant-read thermometer, the internal temperature should be 150°F.
• Remember, the residual heat of the oven will continue to cook the cheesecake even after the heat has been turned off.
• The cheesecake will also continue to set up as it chills.

How to Perfectly Slice Cheesecake

1. Make sure your cheesecake is very well chilled before slicing, so it holds its shape.
2. Use a sharp chef’s knife, like this one.
3. After every slice, run the knife under hot water and carefully wipe the blade dry. This creates beautifully clean slices.

How Long Does Oreo Cheesecake Last?

Store cheesecake covered in the fridge for up to 5 days. For longer storage, see freezing instructions just below.

Can you Freeze Cheesecake?

Yes! Cheesecake freezes very well without the whipped cream.

• To freeze a whole cheesecake: Wrap the cheesecake well in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 months.
• To freeze individual slices: Place cheesecake slices on a baking sheet inside the freezer until just firm. Wrap slices individually in plastic wrap and place in a freezer bag or airtight container. Freeze for up to 2 months.
• To thaw: Defrost a whole cheesecake in the fridge overnight before slicing and serving. Defrost individual slices in the fridge overnight, or at room temperature for 30 minutes before serving.

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Oreo Cheesecake

Oreo Cheesecake is the ultimate dessert for Oreo lovers of all ages! A rich, buttery Oreo base sits beneath a luscious, ultra-creamy, Oreo-studded cheesecake filling, all topped with a simple homemade whipped cream.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Chilling Time 8 hours hours 30 minutes minutes

Total Time 10 hours hours 10 minutes minutes

Servings 10 servings

Author Tessa Arias

Ingredients

For the crust:

• 32 (367 grams) Oreo cookies* (regular-stuffed, keep filling intact), divided
• 4 tablespoons (57 grams) butter, melted

For the filling:

• 32 ounces (907 grams) cream cheese, completely softened to room temperature
• 5 large eggs, at room temperature
• 1 cup (200 grams) granulated sugar
• 1/2 cup (119 grams) sour cream, at room temperature
• 1 ½ tablespoons vanilla extract
• 20 (230 grams) Oreo cookies, quartered

For the ganache:

• 1 cup (170 grams) semisweet chocolate chips
• 1/2 cup (119 grams) heavy cream

For the whipped cream, optional:

• 1 cup (237 grams) heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Make the crust:

• Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Remove 22 grams (about ¼ cup) of crumbled Oreo and place in a small sealed container. This will be used later for topping your cheesecake.
• To the food processor, add the butter and pulse until moistened. Press into the bottom and half up the sides of a 9-inch nonstick springform pan. Place the pan on a rimmed baking sheet and bake for 10 minutes. Maintain oven temperature.

Make the filling:

• While the crust bakes, in the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs one at a time, blending after each addition until just combined. Scrape down the sides and bottom of the bowl. Add the sugar, sour cream, and vanilla and beat on low until combined. Be careful not to overmix. Using a spatula, fold in the Oreo cookies.
• Pour the batter into the baked crust. This will fill your pan to about 80%, but don’t worry about it overflowing in the oven. With the pan still on the baking sheet, bake for about 1 hour, or until set and the edges and top look slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
• Turn off the oven heat and open the oven door by 1 inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes. This helps to prevent large cracks from forming.
• Run a thin-bladed flexible knife around the edge of the cheesecake to make sure it's not sticking to the sides (which can cause cracks as it cools). Don’t worry if your cheesecake looks lumpy, no one will know once you top with ganache and whipped cream. Let the cheesecake cool completely to room temperature on a wire rack, about 2-3 hours. Refrigerate overnight until completely chilled, or for at least 5 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

Make the ganache:

• Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Let cool slightly until thickened. Pour over the cheesecake and smooth evenly. Place cheesecake in the fridge to slightly set the ganache while you make the whipped cream.

Optional: Make the whipped cream:

• Use an electric mixer to beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form.
• Using a spatula, place half of the whipped cream on top of the cooled and slightly set ganache. Smooth to meet ganache at the edges of the cheesecake. Place the remaining half of the whipped cream in a piping bag fitted with Wilton 1M tip. Pipe swirls around the outer edge of the top of the cheesecake. Lightly sprinkle the saved Oreo crumbs on top of each piped swirl, then pour the remaining crumbs in the center of the cheesecake, gently spreading evenly.**
• Serve or cover and store in the fridge for up to 2 days.

Video

Notes

* Get a Party Size pack (not Family Size!) of Oreos to ensure you have enough Oreos for the crust and filling. This size contains just over 60 Oreos, whereas a Family Size pack contains ~45 cookies, which is not enough for this recipe.

** For added elegance and chocolate lovers only, top with my Homemade Oreo Truffles. 

This recipe was originally published in 2015 and has been updated with recipe improvements, additional baking tips, and photos. Photos by Joanie Simon.

The post Oreo Cheesecake appeared first on Handle the Heat.

Next to chocolate, peanut butter is one of my most craved foods. Usually, I combine chocolate and peanut butter. But today, I want the PB to shine!

So I created this Peanut Butter Cheesecake recipe with peanuts in the crust, peanut butter in the filling, and a peanut butter ganache topping, for absolute nutty decadence!

A dream come true for any peanut butter lover, this cheesecake is perfect for family dinners, Friendsgiving, or Christmas parties. Just check out Mary’s sweet comment below:

It does require some patience, as the cheesecake needs to cool slowly and chill completely before serving – but I promise it’s well worth the wait!

Sprinkle of Science

How to Make The Ultimate Peanut Butter Cheesecake

How to Make Creamy, Smooth Cheesecake

What Type of Peanut Butter is Best for Cheesecake?

Make sure to use conventional creamy peanut butter for this recipe. Conventional PB typically has an added oil in the ingredients list, which helps peanut butter emulsify. The natural stuff can separate, so I don’t recommend that here – but if that’s all you have, be sure to mix it extremely well before using, to ensure there are no dry bits or oily pockets.

How to Prepare a Cheesecake Water Bath

How to Tell When Cheesecake is Done Baking

You want to stop baking once the cheesecake looks dry on top but is still gently wobbly in the very center. The internal temperature should read 150°F with an instant-read thermometer when inserted into the center. It will finish setting up as it cools in the warm oven and as it chills in the fridge.

How to Slice Cheesecake

How Long Does Peanut Butter Cheesecake Last?

This cheesecake will keep for 5 days loosely covered in the fridge. Note that the longer it’s stored, the less crunchy the crust will be.

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Ultimate Peanut Butter Cheesecake

This is the Ultimate Peanut Butter Cheesecake recipe! Made with an easy graham cracker and peanut crust, creamy peanut butter cheesecake filling, and a delicious peanut butter ganache topping!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chilling Time 6 hours hours

Total Time 7 hours hours 40 minutes minutes

Servings 12 servings

Author Tessa Arias

Ingredients

For the crust:

• 15 (230 grams) whole graham crackers
• 1/2 cup (70 grams) lightly salted roasted peanuts
• 1 tablespoon granulated sugar
• 1/4 teaspoon ground cinnamon
• 1 stick (113 grams) unsalted butter, melted

For the filling:

• 32 ounces (907 grams) cream cheese, completely softened to room temperature
• 1 cup (270 grams) conventional creamy peanut butter
• 1/2 cup (113 grams) sour cream, at room temperature
• 1 1/4 cups (250 grams) granulated sugar
• 2 tablespoons all-purpose flour
• 4 large eggs plus 1 egg yolk, at room temperature

For the topping:

• 1/2 cup peanut butter
• 1/2 cup heavy cream

For the water bath:

• Boiling water

Instructions

• Preheat the oven to 325°F.
• Prepare a 9-inch diameter springform pan with at least a 2 1/2-inch depth for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Alternatively, use a turkey roasting bag to seal the pan from the water bath. Spray the pan with nonstick cooking spray.

Make the crust:

• In the bowl of a food processor, combine the graham crackers, peanuts, sugar, and cinnamon until very finely ground. Add the butter and pulse until the mixture is moistened like wet sand. Press firmly into the bottom and quarter-way up the sides of the prepared pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.

Make the filling:

• In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl and the paddle as needed. Add the peanut butter, sour cream, sugar, and flour and beat until combined. Scrape down the bowl and paddle completely, then blend again until combined and smooth. Add the eggs and yolk, one at a time, and beat until just combined. Be careful not to overmix.
• Pour the batter into the prepared springform pan. It will fill almost completely to the top. Tap the pan against the counter a few times to release any air bubbles in the batter.
• Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. This is usually best done once the pans are already on the oven rack, to avoid spilling boiling water.
• Bake at 325°F for 1 hour, or until the top looks slightly dry and the middle is slightly wobbly. The internal temperature should read 150°F with an instant-read thermometer inserted into the center. Err on the side of underbaking rather than overbaking.
• Turn off the oven heat and open the oven door just by 1-inch. Sticking a wooden spoon in between the oven and the door can help with this. Let the cheesecake cool inside the oven for 30 minutes to 1 hour or until the oven is just warm. This will prevent cracks from forming.
• Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
• Refrigerate until completely chilled, at least 6 hours but preferably overnight.

Make the peanut butter topping:

• In a small saucepan, bring the cream to a simmer. Add the peanut butter and stir until it begins to melt. Remove from heat and stir vigorously until smooth. Allow to cool to room temperature. Pour over the chilled cheesecake. Return to fridge for about 15 to 30 minutes to allow topping to set before slicing and serving.
• Store the cheesecake uncovered or very loosely covered to avoid condensation. Store for up to 5 days in the fridge.

Video

This recipe was originally published in 2020 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

The post Ultimate Peanut Butter Cheesecake appeared first on Handle the Heat.

Life without chocolate would be no life at all. As a total chocolate lover, I strongly believe that! I enjoy at least a bite of chocolate every single day.

This Death by Chocolate Cheesecake recipe is for true chocolate lovers only. It’s the definition of chocolate decadence.

There’s chocolate in four forms: chocolate graham cracker crust, double chocolate filling (both cocoa powder and melted chocolate), and a chocolate ganache topping.

If you’ve ever muttered, “This is too rich and chocolaty” in your life, this may not be the recipe for you.

Besides the delightful chocolate flavor, the texture in this recipe is simply incredible. You get that perfect contrast of a slightly crunchy yet buttery crust, rich and smooth filling, and fudgy ganache topping.

This chocolate cheesecake is the perfect addition to any birthday, Thanksgiving, Friendsgiving, or Christmas celebration!

Sprinkle of Science

How to Make Death by Chocolate Cheesecake

The Chocolate Cookie Crust

The Chocolate

I used semisweet baking chocolate blocks for the cheesecake, and semisweet chocolate chips for the ganache. You can use dark or bittersweet chocolate if you prefer – just note that this will alter the overall sweetness of the recipe. Learn more about Chocolate in Baking here.

The Cocoa Powder

Because this recipe doesn’t use any leavening agent, you can use either natural (aka unsweetened) cocoa powder or Dutch-processed cocoa powder. I highly recommend sifting it first, so you don’t create lumps of cocoa in your cheesecake. Learn more about Natural Cocoa vs. Dutch Process Cocoa Powder here.

How to Make Creamy, Smooth Cheesecake

What’s the Best Pan for Cheesecake?

How to Store Cheesecake

Store chocolate cheesecake loosely covered in the fridge for 2 days. The longer it sits, the softer the crust will become.

Can I Freeze Chocolate Cheesecake?

Yes, this cheesecake freezes beautifully! Place whole or individual slices on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months. To serve, defrost the whole cheesecake in the fridge overnight, or defrost individual slices in the fridge overnight, or at room temperature for about 30 minutes.

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Death by Chocolate Cheesecake

Insanely decadent Death by Chocolate Cheesecake features chocolate in FOUR forms: chocolate cookie crust, double chocolate cheesecake filling, with a rich chocolate ganache topping. It doesn't get better than this!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Inactive Time 4 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 16 servings

Author Tessa Arias

Ingredients

For the crust:

• 15 (225 grams) full size chocolate graham crackers
• 6 tablespoons (85 grams) unsalted butter, melted

For the filling:

• 8 ounces (227 grams) semisweet chocolate, chopped
• 24 ounces (680 grams) full fat cream cheese, softened completely to room temperature
• 1 cup (200 grams) granulated sugar
• 1/4 cup heavy cream
• 1/4 cup (21 grams) unsweetened cocoa powder, sifted
• 4 large eggs, at room temperature

For the topping:

• 1 cup (170 grams) semisweet chocolate chips
• 1/2 cup heavy cream

Instructions

For the crust:

• Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until you have 1 cup of finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes, or until fragrant. Let cool slightly and maintain oven temperature while making the filling.

For the filling:

• In a microwave-safe bowl, microwave the chopped chocolate in 30-second bursts, stirring between bursts, until melted and smooth. Let cool.
• In the bowl of an electric mixer, beat the cream cheese until smooth, about 1 minute. Add the sugar, cream, and cocoa powder and beat until well combined. Scrape down the sides and bottom of the bowl to make sure everything is being incorporated. Add the eggs, one at a time, beating just until smooth. Beat in the melted chocolate until just combined. Be careful not to overbeat.
• Pour the batter into the cooled crust. Place the springform pan on a rimmed baking sheet and bake for about 50 minutes, or until the top looks slightly dry and the middle is slightly wobbly, or an instant-read thermometer inserted to the center reads 150°F. Err on the side of under-baking. Turn off the oven and crack the oven door open and allow to cool for 10 minutes (this helps prevent cracking). Remove the cheesecake from the oven to a wire rack to cool to room temperature.
• Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a serving plate.

For the topping:

• Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. If needed, allow to cool and thicken. Pour over the cheesecake.

Notes

Chocolate Cheesecake can be stored in the fridge for 2 days. The longer it sits, the softer the crust will become.

This post was originally published in 2018 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

The post Death by Chocolate Cheesecake appeared first on Handle the Heat.

Cheesecake is that perfect combination of sweet and tangy flavors and smooth yet rich textures. Cheesecakes can come in all shapes and sizes, and an endless combination of flavors.

I have many super delicious cheesecake recipes – like my indulgent Death by Chocolate Cheesecake, my crowd-pleasing Oreo Cheesecake, and my stunning Raspberry Lemonade Cheesecake Bars.

But this Classic Cheesecake Recipe keeps me coming back over and over again. Sometimes, you just can’t beat the simple buttery graham cracker crust + creamy, tangy cheesecake combination. Top it all off with raspberry sauce, and I’m in heaven.

This Ultimate Cheesecake Recipe is the perfect centerpiece for any birthday party, Easter, or Christmas dessert. People will be asking what fancy bakery you went to!

Sprinkle of Science

How to Make the BEST Classic Cheesecake Recipe

Why is There Lemon in This Cheesecake Recipe?

There’s just enough lemon zest and juice to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like lemon cheesecake.

How to Prepare a Water Bath for Cheesecakes

Check out this article here on how to prepare a perfect water bath for cheesecake. The two keys? Heavy-duty aluminum foil and heat-safe oven bags!

How to Chill & Serve Cheesecake

This Classic Cheesecake will ONLY finish setting up after it has cooled completely, then been chilled in the fridge for at least 5 hours but preferably overnight. Only then should you remove the cheesecake from the springform pan and slice it.

How Long Does Cheesecake Last?

This Cheesecake Recipe will last for 3 days in the fridge. Any longer and the crust will become mushy.

Print

Ultimate Cheesecake

The BEST Cheesecake recipe ever! Buttery graham cracker crust and a perfectly smooth, creamy, and tangy cheesecake with NO CRACKS thanks to the water bath. Tons of tips included so you can make the perfect cheesecake for any party, potluck, or Christmas dessert.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 2 hours hours 40 minutes minutes

Inactive Time 4 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 12 servings

Author Tessa Arias

Ingredients

For the crust:

• 1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers)
• 2 tablespoons granulated sugar
• 6 tablespoons (85 grams) unsalted butter, melted

For the filling:

• 32 ounces (907 grams) cream cheese, completely softened to room temperature
• 1 1/4 cups (250 grams) granulated sugar
• 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature
• 1 lemon, zested
• 1 teaspoon fresh lemon juice
• 4 large eggs, at room temperature

For the topping:

• 12 ounces (340 grams) fresh raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice

For baking the cheesecake:

• Boiling water, for the water bath

Instructions

• Preheat the oven to 325°F.
• Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray.

Make the crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature.

Make the filling:

• In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, and juice and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix.
• Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath, so it’s okay if the batter fills up most of the springform pan.
• Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an instant-read thermometer inserted into the center. Err on the side of underbaking rather than overbaking.
• Turn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming.
• Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
• Once completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.

Make the topping:

• In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side.
• Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve.

Video

Notes

This recipe is best made as written without substitutions. I do not recommend skipping the water bath!

Be sure your cream cheese, sour cream, and eggs are COMPLETELY at room temperature.

Place springform pan in an oven-safe roasting bag, if desired, for additional water bath leakage prevention. 

This recipe was originally published in 2016 and has been updated with recipe improvements, additional recipe tips, and new photos. Photos by Ashley McLaughlin.

The post Ultimate Classic Cheesecake appeared first on Handle the Heat.