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Marbled Cheesecake Bars




Source of Recipe


Ghirardelli


Recipe Introduction


Yield: 16 Bars


List of Ingredients




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 extract
3 eggs


Recipe



Preheat the oven to 325°F.

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.