This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Cooking Light, Real Simple, and Sunset Magazines, but all my opinions are my own. #pmedia #SafewayHoliday http://cmp.ly/3/8vNxcO.
If you make these cheesecake bars, they will be gone in one minute flat. I’m not kidding. Everyone complained that I didn’t make a bigger pan. You’ve been warned.
If you didn’t know this about me, I’m a food magazine junkie. I have a 3″ binder packed full of recipes I’ve torn out or magazines and newspapers – for inspiration and to just try because they sounded amazing. I’m actually getting ready to start a new binder. Then I can have one for savory and one for sweet. It’s that bad.
Some of my favorite magazines include Real Simple and Cooking Light. I love that Cooking Light put a little spin on recipes I know to make them better for me and my family. When I saw the $1 off/1 magazine at Safeway this month I grabbed two coupons and both magazines! The coupons are on a tear pad right in front of the magazines at the check out stands – coupons are available in select stores, while supplies last. If it was a snake, it would have bit me. I’m cheap too. I used to coupon when I was a stay-at-home mom.
As I flipped through the December Cooking Light I came across their amazing slow cooker recipe collection. I’m making the Slow Cooker Chicken Verde this week in fact. But the recipe I had to try was the Chocolate-Almond Cheesecake Bars. But I can never leave well enough alone, so I changed the nut to hazelnuts (I like them better than almonds in my desserts) and switched to dark chocolate. I figured if I was making a better for me dessert a few extra anti-oxidants in my chocolate wouldn’t hurt.
I took most of the pan to work. I didn’t need the other 13 bars mocking me. Taste testing a hard job, but someone’s got to do it. 🙂 6 bars were snatched between the front door and back room. Not even kidding – I set the pan down, walked out front told two more people I brought these cheesecake bars, grabbed a drink of water, and had three people complain that they were gone. Like lightening I tell you!! I highly recommend making more than one pan. One for you, and one for the vultures…eht hem…your friends and family.
One Year Ago: My First Thanksgiving
Dark Chocolate & Hazelnut Cheesecake Bars
- 3/4 cup all-purpose flour
- 1/4 cup almond flour or finely ground toasted hazelnuts
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter cut into 8 pieces
- 8 ounces low-fat cream cheese
- 2 ounces regular cream cheese
- 2/3 cup sugar
- 1/2 cup plain Greek yogurt
- 1 1/2 teaspoons vanilla
- 1/8 teaspoon salt
- 1 egg
- 3 ounces dark chocolate chips
- 1 tablespoon 2% milk
- 2 tablespoons chopped hazelnuts
Preheat oven to 350 degrees F.
Line an 8" x 8" baking pan with parchment paper, coat parchment with non-stick cooking spray.
In a medium bowl, combine flour, almond flour, and salt. Cut in cold butter with a pastry cutter or a fork until the mixture resembles a coarse meal. Transfer crust to baking pan. Gently pat crust into an even layer. You don't want to pack the flour mixture down into the pan.
Bake for 30 minutes, until the edges of the crust are golden. Remove from over and cool crust completely.
Heat oven to 325 degrees F.
In a large bowl, beat together cream cheeses. Add sugar, Greek yogurt, salt, and vanilla. Beat until smooth. Scrape sides of bowl as needed. Add egg and mix until combined and smooth. Pour cream cheese mixture over cooled crust.
Add chocolate chips ad milk to a small bowl. Microwave for 15 seconds. Stir until chocolate and milk are almost combined. Microwave for another 15 seconds until chocolate is completely melted and smooth.
Make 3 lines across the cheesecake with the chocolate. Using a knife, swirl the chocolate around the cheesecake to make swirls. Sprinkle top with hazelnuts.
Bake for 30 minutes, until almost set in the middle and edges are slightly golden. Remove cheesecake from oven and let cool for 30 minutes. Transfer cheesecake to refrigerator, and let cool for at least 8 hours to overnight. Cut into 16 squares. Keep cheesecake chilled until ready to serve.