Chocolate Cheesecake Cake Bars: AKA Tuxedo Bars
Layers of Oreo cookie crust, chocolate cake, no-bake chocolate chip cheesecake filling and chocolate buttercream.
Ingredients
For the Crust
- 40 Oreo cookies, pulverized into a crumb (about 468 g)
- 3/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 1/4 cup cocoa powder, use the extra brute cacao barry
- 1 cup unsalted butter, room temperature
- 2 eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 1/2 teaspoons vanilla extract
For the Cheesecake Filling*
- 16 ounces cream cheese
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 8 ounces mini chocolate chips
For the Buttercream
- 3 tablespoons heavy whipping cream
- 5 ounces dark or semi-sweet chocolate chips
- 1 cup unsalted butter, slightly chilled
- 2.5 cups powdered sugar, measured then sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the Oreo Crust
- Preheat the oven to 325 F. Spray a half sheet pan (standard jelly roll pan) with nonstick spray. Set aside.
- Mix the Oreo crumbs, butter, and sugar.
- Evenly spread the mixture into the sheet pan and press firmly to create a crust.
- Bake for 10 minutes.
- Remove from oven and let cool slightly while making the cake.
For the Cake
- In a large mixing bowl, whisk together the flour, sugars, baking soda, and salt. Set this mixture aside.
- In a medium saucepan, melt the butter over medium heat. Once melted, add the water and cocoa powder. Stir until the mixture is smooth and begins to simmer. Remove the saucepan from the heat and let it cool slightly.
- Pour the chocolate mixture into the bowl with the dry ingredients, stirring gently to combine. In a small bowl, whisk together the buttermilk, eggs, and vanilla extract, then add this mixture to the batter. Stir until everything is well-combined and smooth.
- Pour the batter onto the Oreo crust. Bake for about 25 to 30 minutes (mine took 25 mins) or until a toothpick inserted in the center comes out with a few moist crumbs on it. The cake should be soft and moist, but not jiggly.
- Allow to cool completely before adding cheesecake filling and buttercream.
For the Cheesecake Filling
- In a medium size mixing bowl, beat the cream cheese until smooth. Set aside.
- In a chilled stainless steel bowl, beat the powdered sugar, vanilla, and whipping cream until medium-stiff peaks form. Gradually add the cream cheese to the whipped cream mixture while still beating on high.
- Fold in most of the mini chocolate chips, but save about 2 ounces to sprinkle on top at the end.
For the Buttercream
- In a microwave safe bowl, heat the chocolate chips and the cream for about one minute. Stir until mixture is smooth. Allow to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for about 2 minutes on medium-high speed.
- With the mixer on low speed, add the ganache. Scrape down the sides and bottom of the bowl and then mix on medium-high speed for about a minute, until the mixture is smooth.
- Gradually add the powdered sugar, one cup at a time, followed by the vanilla and salt.
- When the cake is cooled completely, evenly spread the cheesecake filling on top. You can then use a large round piping tip to pipe the chocolate buttercream across the top of the cheesecake filling in a diagonal or spread with an offset icing spatula. Sprinkle the remaining mini chocolate chips on top.
Notes
*If you're not a huge fan of cheesecake - you can split the recipe in half to have less on the cake.
**The crust, cake and cheesecake filling can all be made and assembled ahead of time. To store the partially assembled cake, cover and refrigerate overnight or freeze. I think it's best to make and add the buttercream when you're close to serving it so the buttercream stays soft.