Marble Cheesecake Bars Recipe
If making a cheesecake seems too labor-intensive, these bars are the perfect compromise. With a cookie crust and a swirly chocolate-vanilla filling, they offer the best of the cake without the worries of finding the fancy baking pan. Of course, a perfect cheesecake is impressive, but it’s hard to beat a treat that can be eaten on the go.
Game plan: The cheesecake bars can be made up to 2 days in advance and refrigerated in a covered container.
This recipe was featured as part of our Dude Food for Dad’s Day menu.
For the crust:
- 2 1/2 cups vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers
- 4 tablespoons unsalted butter (1/2 stick), melted
For the filling:
- 4 ounces bittersweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter (1/4 stick)
- 1 1/3 cups granulated sugar
- 4 1/2 teaspoons all-purpose flour
- 3 (8-ounce) packages cream cheese, at room temperature
- 4 1/2 teaspoons vanilla extract
- 3 large eggs, at room temperature
- Heat the oven to 325°F and arrange a rack in the middle.
- Coat a 13-by-9-inch pan with butter. Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides.
For the filling:
- Combine chocolate and butter in a small saucepan and cook over low heat, stirring frequently, until evenly melted. Remove from heat and let cool to room temperature, about 15 minutes.
- Whisk together sugar and flour in a medium bowl and set aside. Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, pour in sugar-flour mixture and beat until incorporated. Stop the mixer to scrape down the sides of the bowl and the paddle.
- With the mixer on low, add vanilla and then 1 egg, allowing to incorporate completely. Stop the mixer to scrape down the sides of the bowl and the paddle. Return the mixer to low and repeat with remaining 2 eggs, allowing each to incorporate completely before adding the next.
- Pour 2 3/4 cups of batter from the mixer into a medium bowl and reserve. Add cooled chocolate to the remaining batter in the mixer and beat on medium speed until evenly incorporated.
- Randomly drop spoonfuls of chocolate batter over the prepared crust, then drop spoonfuls of reserved vanilla batter in between the chocolate. Drag a knife through the batter in a figure eight to create a marbled pattern. Bake until the outer 1 inch of batter is set and puffed but the center is slightly jiggly, about 25 to 30 minutes. Remove to a rack and let cool completely. Refrigerate until well chilled and firm, about 1 to 2 hours. Cut into squares and serve.