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Ingredients (9)

For the crust:

  • 2 1/2 cups vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers
  • 4 tablespoons unsalted butter (1/2 stick), melted

For the filling:

  • 4 ounces bittersweet chocolate, coarsely chopped
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 1/3 cups granulated sugar
  • 4 1/2 teaspoons all-purpose flour
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 4 1/2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
Nutritional Information
  • Calories268
  • Fat19.47g
  • Saturated fat11.1g
  • Trans fat0.16g
  • Carbs21.08g
  • Fiber0.39g
  • Sugar19.6g
  • Protein3.66g
  • Cholesterol82.76mg
  • Sodium151.27mg
  • Nutritional Analysis per serving (18 servings) Powered by

If making a cheesecake seems too labor-intensive, these bars are the perfect compromise. With a cookie crust and a swirly chocolate-vanilla filling, they offer the best of the cake without the worries of finding the fancy baking pan. Of course, a perfect cheesecake is impressive, but it’s hard to beat a treat that can be eaten on the go.

Game plan: The cheesecake bars can be made up to 2 days in advance and refrigerated in a covered container.

This recipe was featured as part of our Dude Food for Dad’s Day menu.


For the crust:
  1. 1
    Heat the oven to 325°F and arrange a rack in the middle.
  2. 2
    Coat a 13-by-9-inch pan with butter. Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. Pour the crumb mixture into the pan and, using the bottom of a cup, press evenly into the bottom and slightly up the sides.

For the filling:

  1. 1
    Combine chocolate and butter in a small saucepan and cook over low heat, stirring frequently, until evenly melted. Remove from heat and let cool to room temperature, about 15 minutes.
  2. 2
    Whisk together sugar and flour in a medium bowl and set aside. Place cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. With the mixer running, pour in sugar-flour mixture and beat until incorporated. Stop the mixer to scrape down the sides of the bowl and the paddle.
  3. 3
    With the mixer on low, add vanilla and then 1 egg, allowing to incorporate completely. Stop the mixer to scrape down the sides of the bowl and the paddle. Return the mixer to low and repeat with remaining 2 eggs, allowing each to incorporate completely before adding the next.
  4. 4
    Pour 2 3/4 cups of batter from the mixer into a medium bowl and reserve. Add cooled chocolate to the remaining batter in the mixer and beat on medium speed until evenly incorporated.
  5. 5
    Randomly drop spoonfuls of chocolate batter over the prepared crust, then drop spoonfuls of reserved vanilla batter in between the chocolate. Drag a knife through the batter in a figure eight to create a marbled pattern. Bake until the outer 1 inch of batter is set and puffed but the center is slightly jiggly, about 25 to 30 minutes. Remove to a rack and let cool completely. Refrigerate until well chilled and firm, about 1 to 2 hours. Cut into squares and serve.
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