Berry & Ganache Cheesecake Bars Recipe

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Berry & Ganache Cheesecake Bars Recipe
Berry & Ganache Cheesecake Bars Recipe photo by Taste of Home
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Berry & Ganache Cheesecake Bars Recipe

Read Reviews
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Publisher Photo
I use fresh blueberries and raspberries with chocolate ganache to make cheesecake bars that dare you to walk away. —Carmell Childs, Ferron, Utah
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • CHEESECAKE LAYER:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups (9 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon light corn syrup
  • 1-1/2 cups fresh raspberries or blueberries

Directions

Preheat oven to 350°. In a bowl, mix cracker crumbs, pecans and salt; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Spread over crust. Bake until center is almost set, 15-20 minutes. Cool 1 hour on a wire rack.
Place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vinegar and corn syrup; cool slightly, stirring occasionally. Pour over cheesecake layer; let stand 5 minutes. Top with berries.
Refrigerate at least 3 hours, covering when completely cooled. Cut into bars. Yield: 2 dozen.
Originally published as Berry & Ganache Cheesecake Bars in Simple & Delicious June/July 2016

Nutritional Facts

1 bar: 233 calories, 17g fat (9g saturated fat), 55mg cholesterol, 149mg sodium, 19g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • CHEESECAKE LAYER:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • TOPPING:
  • 1-1/2 cups (9 ounces) semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon light corn syrup
  • 1-1/2 cups fresh raspberries or blueberries
  1. Preheat oven to 350°. In a bowl, mix cracker crumbs, pecans and salt; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until lightly browned, 8-10 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Spread over crust. Bake until center is almost set, 15-20 minutes. Cool 1 hour on a wire rack.
  3. Place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vinegar and corn syrup; cool slightly, stirring occasionally. Pour over cheesecake layer; let stand 5 minutes. Top with berries.
  4. Refrigerate at least 3 hours, covering when completely cooled. Cut into bars. Yield: 2 dozen.
Originally published as Berry & Ganache Cheesecake Bars in Simple & Delicious June/July 2016

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Reviews forBerry & Ganache Cheesecake Bars

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hedgehog94 User ID: 1621576 248881
Reviewed May. 31, 2016

"For something that sounds so yummy, these were a huge disappointment. I only logged on to the site to see if there was a correction in the amount of balsamic vinegar - that's all you could taste. The crust was a crumbly mess; completely fell apart when I tried lift it out of the pan. Yes, I followed the directions as written. Don't bother with this recipe!"

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