What an exciting month! Fall is already beginning to show itself, I am back in Boston finishing my LAST semester of class-work for my Physical Therapy Doctorate degree and it’s College football season! My last weekend in Oregon was spent at the Oregon State University football game with several of my best friends and my little cousin! As a high school Junior, this was her first game and I was so thrilled to share the tailgate, football cheers and OSU spirit with her. GO BEAVS!! Although I am always a little sad that the warm weather and flip-flops go away for a while, I have so many amazing memories from this summer which made it one of the best ever!
I don’t know about you, but I absolutely love fall baking! Pumpkin, nutmeg, cinnamon, apples, and of course CHOCOLATE are all on my fall menu. Let me warn you, these Marbled Chocolate Cheesecake bars are SO chocolatey, rich and cheesy that one small piece will likely satisfy your taste buds. I know you are thinking, “THAT’S crazy Michelle- you can never eat just one.” But let me tell you, this will hit your chocolate spot! I served this at two different gatherings and cut the 13×9 pan into approximately 20-25 pieces (some bigger and some smaller) and many people (including myself) went back for seconds a little later. My favorite compliment is an empty plate at the end of the night, which was accomplished both times! Enjoy and please let me know what you think!
- 2- 8 oz. cream cheese packages (softened to room-temperature)
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 10 oz. bittersweet baking chocolate
- 10 oz. semisweet baking chocolate
- 1 cup unsalted butter
- 6 large eggs
- 2/3 cup granulated sugar
- 1 tablespoon dark rum or espresso or instant coffee packet
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1. Position oven rack to the middle row. Preheat oven to 300 °F. Spray or butter 13x9” pan.
- 2. To make cream cheese batter: In a medium bowl beat room-temperature cream cheese until smooth with a mixer.
- 3. Add sugar and beat until smooth.
- 4. Add eggs and vanilla and beat until combined. Set aside.
- 5. To make the chocolate batter: Chop chocolate and butter into small pieces and place in a heatproof bowl over a pot of simmering water (or double broiler). Whisk until smooth and set aside to cool.
- 6. In a large bowl: beat eggs, sugar, rum/espresso/instant coffee, vanilla and salt on medium-high about 3-4 minutes until mixture thickens. Then add melted chocolate and butter and beat for 1-2 minutes on medium-high speed.
- 7. Spread half of the chocolate batter on the bottom of the greased pan. Alternately add large scoops of chocolate and cheesecake batter to the pan. Use a knife or spatula and swirl together to create a marbled look.
- 8. Bake 55-60 minutes until a toothpick inserted in the middle comes out gooey but not liquid. The edges will look hard and the middle may crack a little. Let sit out for at least 1.5 hours (DO NOT slice until cake is more solid or it will turn to goo). Place in fridge if left out longer.
- 9. Before Slicing: run knife and spatula under hot water to keep marbled look and prevent cake from becoming a gooey mess.
- 10. Serve warm or cold and store covered in the fridge.
- 11. Enjoy!
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farmsand Land O Lakes® Butter
Recipe adapted from: Fine Cooking.
Baked by Michelle for MoreChocolate.net