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    Marbled Cheesecake Bars


    Source of Recipe


    Ghirardelli

    List of Ingredients




    Yield: 16 Bars

    CRUST
    1 cup flour
    1 cup finely chopped pecans
    ½ cup butter, softened
    ½ cup firmly packed brown sugar

    BATTER
    2 ounces (½ baking bar) Ghirardelli Bittersweet Chocolate, broken into 1-inch pieces
    24 ounces cream cheese, softened
    ¾ cup granulated sugar
    1 teaspoon pure vanilla

    Recipe



    To make the crust, combine the flour, pecans, butter, and brown sugar; mix well. Press the mixture onto the bottom of an ungreased 8- or 9-inch square baking pan. Bake 15 to 16 minutes, or until light golden brown. Let cool while preparing batter.

    Melt the chocolate in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until smooth. Set aside.

    In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until well blended. Add the eggs, one at a time, mixing well after each addition. Remove 1 cup batter and reserve. Add the melted chocolate to the mixing bowl and combine. Spoon the chocolate batter over the crust. Pour the 1 cup of reserved plain batter over the chocolate batter. Using the blade of a butter knife, swirl the batter to create a marbled effect.

    Bake 30 to 35 minutes, or until the center is set. Place the pan on a wire rack and cool to room temperature. Cover, and transfer the pan to the refrigerator to chill, approximately 3 hours. Store covered in the refrigerator.

 

 

 


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