Share Your Thoughts! If you make this recipe, please rate and review the recipe. Your feedback helps us grow and continue to provide recipes free of charge. Thank you.
Halloween Cheesecake Bars
These Halloween Cheesecake Bars swirl rich black cocoa through creamy vanilla cheesecake on a buttery Oreo crust. The striking black and white marble comes straight from the cocoa, no food dye needed. Make them a day ahead for an easy, elegant Halloween dessert.
Servings 9
Calories 567kcal
Ingredients
For the Crust
- 24 Oreo cookies
- ⅓ cup butter melted
For the Filling
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 large eggs room temperature
- ½ cup black cocoa powder
Instructions
Make the Crust
- Preheat the oven to 350° Fahrenheit. Line a 9x9 pan with parchment paper, leaving an overhang on two sides.
- Pulse the Oreos in a food processor into fine crumbs.
- Stir the crumbs and melted butter together until the mixture holds when pinched.
- Press evenly into the pan. Bake for 10 minutes, then set aside. Reduce the oven to 300° Fahrenheit.
Make the Filling
- Beat the cream cheese and sugar on low speed until smooth.
- Add the sour cream, flour, lemon juice, vanilla, and salt. Beat on low until combined.
- Beat in the eggs one at a time on low speed.
Swirl and Bake
- Transfer half the batter to a medium bowl. Sift in the black cocoa and stir until smooth.
- Alternate spoonfuls of the vanilla and cocoa batters over the crust. Swirl lightly with a toothpick.
- Bake for 45 minutes, until the edges are set and the center jiggles slightly.
Cool and Chill
- Turn off the oven and prop the door open with a wooden spoon. Leave the bars inside for 30 minutes.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Lift the slab out, slice into 16 bars, and serve chilled.
Notes
Chill Time
Plan on about 5½ hours from oven to serving: 30 minutes in the turned-off oven, about 1 hour to room temperature, then at least 4 hours in the refrigerator. Overnight is even better. Chill time is not included in the total time.
Cocoa Swap - Dutch-process cocoa works in the same amount. The swirl bakes up deep brown instead of black.
Cocoa Swap - Dutch-process cocoa works in the same amount. The swirl bakes up deep brown instead of black.
Nutrition
Calories: 567kcal | Carbohydrates: 54g | Protein: 9g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 434mg | Potassium: 276mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1137IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 5mg