My family and I were able to visit my sister, her husband and their adorable daughter Anillie for the Labor Day Weekend. Although my sister and I like to be adventerous in the kitchen, sometimes you just need a break and so we went with some old stand bys. Our Mom's tried and true Famous ribs (although we did do baby back which were just as delicious as the country style), potato salad, and corn on the cob.
The afternoon of we realized we hadn't planned a dessert. A major crime! Searching through recipes we found these cheesecake bars and boy were they good. A delicious graham cracker crust topped with a creamy and slightly tangy cheesecake layer and the ultimate topping a decadent chocolate ganache. I might have just found one of my new favorite desserts!
Cook's Note *Although the recipe states to chill overnight (and they are better that way) we put this dessert together from start to finish in 5 hours and they were still heavenly.*
The original recipe called for Biscoff cookies but we weren't able to find them. We both agreed the crust needed to be doubled (which is reflected in the recipe below) and that it would taste better cooked first.
Plan ahead. These bars need to chill overnight
FOR THE CRUST:
3 cups Crushed Graham Crackers
4 1/2 Tablespoons Packed Brown Sugar
12 Tablespoons Melted Butter
FOR THE CHEESECAKE FILLING:
1 cup Sugar
3 packages Cream Cheese (8 Oz Size)
2 Tablespoons Flour
3 whole Eggs
8 ounces, weight Sour Cream
1 Tablespoon Vanilla
FOR THE CHOCOLATE GANACHE:
8 ounces, fluid Heavy Whipping Cream
¼ cups Butter
8 ounces, weight Semi-Sweet Chocolate Chips
¼ cups Confectioner's Sugar
Mix graham crackers and sugar together. Add butter and stir until combined. Press mixture into a 13 X 9 pan. Bake at 350 degrees until golden brown about 10 minutes. Let cool.
Preheat oven to 325 degrees F.
Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy. On medium-low speed, add eggs one at a time, mixing well with each addition. Add sour cream and vanilla and mix until just combined. Pour on prepared crust and bake for about 45 minutes.Remove and cool. Prepare ganache.
Heat cream and butter on stove until just before boiling.Remove from stove and pour the mixture over the top of the chocolate. Stir until completely combined. Add confectioners’ sugar and beat with a wire whisk until combined and smooth. Pour over cooled cheesecake.Cover and refrigerate overnight.
Cut into bars and serve.Makes about 30 bars.