Hot Fudge Cheesecake Bars
These Hot Fudge Cheesecake Bars are a luscious treat with a crunchy Oreo crust, creamy cheesecake filling, and warm, gooey hot fudge topping.
Servings: 16 servings
Ingredients
For the Oreo Crust:
- 24 cookies Oreo regular, pulsed into crumbs
- 5 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 16 ounces cream cheese full-fat, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
For the Hot Fudge Sauce:
- 1 cup semi-sweet chocolate chips or chopped chocolate
- 0.5 cup heavy cream
- 0.25 cup light corn syrup or honey
- pinch salt
Instructions
Prepare the Oreo Crust
- Place 24 regular Oreos in your food processor and pulse until they become fine crumbs. Pour the crumbs into a mixing bowl and stir in 5 tablespoons of melted unsalted butter until the mixture resembles wet sand. Press this crumb mixture evenly into the bottom of your 9x9-inch baking pan to form the crust. Set aside.
Make the Cheesecake Filling
- In a large bowl, beat 16 ounces of softened cream cheese with ¾ cup granulated sugar until smooth and creamy. Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of pure vanilla extract until fully incorporated.
Bake the Base Layer
- Pour the cheesecake filling over the Oreo crust, smoothing the top with a spatula. Bake in a preheated oven at 325°F (160°C) for about 35-40 minutes, or until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
Prepare the Hot Fudge Sauce
- While the bars cool, combine 1 cup semi-sweet chocolate chips, ½ cup heavy cream, ¼ cup light corn syrup (or honey), and a pinch of salt in a saucepan over low heat. Stir constantly until the chocolate melts and the sauce is smooth and glossy. Remove from heat and let it cool slightly.
Assemble the Bars
- Pour the warm hot fudge sauce evenly over the cooled cheesecake bars, spreading gently with a spatula. Chill the bars in the refrigerator for at least 2 hours or until the fudge topping is set.
Slice and Serve
- Once chilled, cut the bars into squares. For clean cuts, dip your knife in hot water and wipe it dry between slices. Serve these decadent Hot Fudge Cheesecake Bars as is or with a dollop of whipped cream.
Equipment
- Food Processor
- 9x9 inch baking pan
- Mixing Bowls
- Electric mixer or stand mixer
- Spatula
- Saucepan
- Measuring Cups and Spoons
- Cooling Rack
Notes
- Make sure your cream cheese is softened to room temperature for a silky texture without lumps.
- Don’t overbake the cheesecake layer; a slight jiggle in the center ensures it stays creamy.
- Chill the bars overnight for the best texture and flavor development.