Chocolate Cake Mix Cheesecake Bars Recipes

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

Steps:

• Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
• In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
• Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
• Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
• Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
• Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
• To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
• Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

RICH CHEESECAKE BARS

Steps:

• In a large bowl, combine the cake mix, butter and egg until well blended. Spread into a greased 9-in. square baking pan. , In a small bowl, beat the cream cheese, confectioners' sugar and egg until smooth; spread evenly over batter. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

CHOCOLATE CHEESECAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.

EASY CHOCOLATE COOKIE BARS WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, eggs, and oil in a bowl using an electric mixer until well blended, 1 to 2 minutes. Set aside 1/3 of the mixture; press remaining mixture into the bottom of the prepared pan to form a crust.
• Combine sweetened condensed milk, chocolate chips, and margarine in a microwave-safe bowl. Melt in the microwave in 30 second intervals, stirring and checking for completion, about 2 minutes. Pour evenly over the crust. Drop teaspoonfuls of the reserved crust mixture on top.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
• Bake in the preheated oven until set in the middle, 35 to 40 minutes.

CHOCOLATE CHEESECAKE USING CAKE MIX

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13X9X2" pan.
• 2. Reserve 1 cup dry cake mix for filling.
• 3. For the crust, mix together remaining dry cake mix, 1 egg, and oil (mixture will be crumbly).
• 4. Press mixture on bottom and 3/4 way up sides of pan.
• 5. For the filling, blend cream cheese, sugar, and cocoa in large mixer bowl.
• 6. Add remaining 3 eggs and reserved 1 cup of cake mix. Beat 1 minute at medium speed. Turn to low speed.
• 7. Add milk and vanilla extract.
• 8. Mix until smooth.
• 9. Pour filling into crust.
• 10. Bake at 350 degrees for 55 to 65 minutes or until center is firm.
• 11. Cool to room temperature.
• 12. Spread Cool Whip over cheesecake.
• 13. Refrigerate at least 1 hour before serving.

TRIPLE-CHOCOLATE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, 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 vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
• Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
• Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
• Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
• Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
• Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
• Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
• Pour batter over the chocolate crust in the 9x13 pan.
• Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
• Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
• Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
• Remove pan from oven and cool completely.
• Cover and refrigerate until chilled, at least 2 hours.
• Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
• Pour melted chocolate into a resealable plastic bag.
• Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
• Cut cake into bars to serve.

CHOCOLATE CAKE MIX CHEESECAKE

Steps:

• Set 13 x 9 pan in a 15 x 10 pan and carefully pour in enough water to reach halfway up the sides of the 13 x 9 pan. Remove 13 x 9 pan and carefully place 15 x 10 pan in oven. Preheat oven to 325 degrees.
• In a small mixing bowl, melt ½ cup semisweet chocolate and ½ cup milk chocolate chips with 4 tablespoons butter in microwave. Set aside to cool to room temperature.
• Measure and set aside 1 cup of the dry cake mix to use in the cheesecake filling.
• Coat 13x9 pan with cooking spray. Line with parchment paper and coat again with cooking spray. In a large mixing bowl, melt 3 tablespoons butter in microwave. Mix in remaining cake mix and 1 egg with a fork. Press the crumbly mixture into the bottom of the 13 x 9 baking pan.
• In the same large mixing bowl, blend cream cheese, sugar, vanilla, and salt thoroughly. Beat in sour cream and melted chocolate until smooth. Beat in reserved cake mix until well blended. Scrape down sides and add eggs 1 at a time, beating on low after each addition just until incorporated.
• Spread filling evenly over crust. Use oven mitts to carefully place 13 x 9 pan in 15 x 10 pan already in oven. Bake for 55 minutes, or until center still jiggles slightly. The cheesecake firms up as it cools.
• Remove from oven and immediately run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Let cheesecake cool in water bath on a wire rack for 15 minutes. Then remove 13 x 9 pan to wire rack to cool completely. Loosely cover cheesecake and refrigerate overnight.
• To serve, let cheesecake stand at room temperature for 20 minutes for the best flavor.

CHEESECAKE-CHOCOLATE PUDDING BARS

Steps:

• Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
• While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
• Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
• Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
• Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
• Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.