This chocolate bar cheesecake is made up of chocolate wafer bars cut into the creamy cheesecake. It has a graham cracker crust, chocolate ganache, more chocolate bars, and sea salt on top. This cheesecake is a must bake!
The Best Chocolate Wafers
The key ingredient to this chocolate bar cheesecake is the chocolate wafers by Little Secrets Chocolate. These chocolate are made with fair trade chocolate and no artifical colors. If you are looking for a good natural chocolate, then this is for you!
When they orginally sent me the chocolate wafers, they also send me a KitKat. Their chocolate wafer tasted SO much better! I love eating chocolate with ingredients I know.
For this recipe you need both dark chocolate and milk chocolate wafers. Both have sea salt, which balances the sweet to salty flavors.
The bags come in 10 mini wafers, you will need 2 wholes bags for the inside of the cheesecake. Every bite has a chocoalte bar!
Easy Graham Cracker Crust
To make this chocolate bar cheesecake, you will first need to make the graham cracker crust.
Start by using 2 whole bags of graham cracker crumbs. Blend in a food processor to create fine crumbs.
Next, combine the crumbs, brown sugar, and melted butter together with a fork. The crumbs should be wet and stick together like wet sand. If it doesn't add 1-2 extra tablespoon of butter.
Pour the crumbs into the pan. Then, use your hands to press the crust halfway up the side of the pan and all over the bottom. To really compact the crust, use the back of a measuring cup.
Next, bake the crust for 10 minutes. This will help to prevent a soggy crust.
How To Prevent The Cheesecake From Sticking To Pan
First, start with a 9 inch spring form pan. Make sure it is a sturdy quality pan. The cheap pans won't be able to hold a heavy cheesecake.
Next, spray the pan with baking non-stick spray. This spray should have flour in it. Spray the pan well. Place a 9 inch parchment circle on the bottom of the pan.
After the cheesecake is done chilling for 6 hours-overnight, then take the pan off the cheesecake. It should pop right off. If it sticks, grab a knife to release the cheesecake. Next, pull off the bottom of the pan and the parchment circle.
Tips To Make Creamy Cheesecake Batter
Here are my tips to get a smooth cheesecake batter and to prevent cracks.
- Use room temperature ingredients- the cream cheese and the rest of the dairy ingredients has to be pulled out to room temperature 2 hours before baking. Room temperature cream cheese is a lot easier to get smooth.
- Beat the cream cheese and sugar well- Use a mixer to beat the cream cheese for 1 minute, then add in the sugar and beat again. This will make sure the cream cheese is fluffy before adding in the rest of the ingredients.
- Scrape the bowl a lot- When making cheesecake, it is important to scrape the bowl several times through the whole process. This will prevent cream cheese clumps sticking to the bottom of the bowl.
- Add in eggs on low- after you blend the sour cream, heavy cream and vanilla, the batter should be very smooth. Add the eggs one at a time on low. Mixing too much air into the eggs will create air pockets that will bubble while baking causing a crack.
- Take cheesecake off mixer- once the eggs are just combined, take the cheesecake off the mixer to add in the chocolate pieces. This will prevent extra air from getting to the cheesecake.
Pour the cheesecake batter into the spring form pan and start the water bath.
Water Bath Options
This chocolate bar cheesecake requires a water bath. A water bath is placing the cheesecake in hot water to create a moist environment while it bakes. Not having one, will dry out the cheesecake causing those cracks.
There are 2 methods you can use.
The first one is my favorite. This method doesn't allow any water at all from creeping into the pan. First, grab a large roasting pan. Then, use a 10 inch cake pan. Place the spring form pan into the cake pan. Next, place the cake pan into the roasting pan and pour hot water about half way up the cake pan.
Doing this method keeps the cheesecake moist, but the cake pan prevents any hot water from sogging the crust.
The other method is to use a roasting pan as well, but wrap the spring form pan twice tightly in aluminum foil. Then, place the spring form pan in the roasting pan with the hot water.
This method definitely works, but whenever I do it, water some how creeps into the pan.
Baking The Cheesecake
Once the water bath is set up, bake the cheesecake for 60-80 minutes. The cheesecake is done baking when the edges are set, but there is only a slight jiggle in the middle. If it jiggles a lot, then bake for another 10 minutes.
Once it is done baking, turn the oven off and prop open the door. Then, let it sit for 30 minutes. This allows the cheesecake to continue to cook and slowly cool at the same time. If the cheesecake cools to quickly, it can cause it to crack.
Make sure to cool the cheesecake completely before transferring to the fridge. The cheesecake has to cool for 6 hours or overnight in the pan before decorating.
Decorating The Cheesecake
Top the chocolate bar cheesecake with the chocolate ganache. Top the cheesecake immediately with the chocolate ganache as soon as it is made. Make sure to save ¼ of the chocolate ganache to drizzle on top.
Cut another pack of chocolate wafers by Little Secret Chocolates into small pieces. Top the cheesecake with those wafers. Then, drizzle the extra chocolate ganache on top.
If the chocolate cools too much, heat in the microwave for 5-10 seconds. You can use a squeeze bottle or a piping bag to drizzle the chocolate. Then, top with flaky sea salt.
How To Get The Perfect Slice
After all this hard work, the slices should look pretty when you slice into it!
To get the perfect slice, use a big sharp knife. After each cut, clean the knife thoroughly. Then, make another slice. That is exactly how I do it!
How To Store The Cheesecake
Store this cheesecake in a cake carrier in the fridge for up to 5 days. You can also store the slices in an air tight container in the fridge as well.
Can This Cheesecake Be Frozen?
Yes! It can be frozen, but only before you decorate it.
Once the cheesecake has it's initial chilling time in the fridge for at least 6 hours, wrap it tightly with both cling wrap and foil. Then, store in the freezer for up to 30 days.
To thaw, place in the fridge 24 hours before decorating.
Other Cheesecake Recipes To Try
- Pretzel salted caramel mini cheesecakes
- Pecan pie cheesecake
- Triple chocolate cheesecake
- Chocolate chip cookie dough cheesecake
Chocolate Bar Cheesecake
Graham Cracker Crust
- 3 cups Graham cracker crumbs about 1 ½ packets crumbled.
- ¼ cup Brown sugar packed light or dark
- 7 tablespoon Unsalted butter melted
Chocolate Bar Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- ¼ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
- 2 cups Little Secret Co Chocolate wafers about 20 mini wafer bars chopped. Use both dark and milk chocolate.
- 1 cup Semi-sweet chocolate chips
- ½ cup Heavy cream
- 1 cup Little Secret Co Chocolate wafers about 10 mini wafer bars chopped.
- Flaky sea salt decoration
Graham Cracker Crust
- Preheat oven to 325°F. Spray a 9 inch spring form pan with baking non-stick spray. Place a 9 inch parchment circle on the bottom and spray again.
- Mix fine graham cracker crumbs, brown sugar, and melted butter together with a fork. The crumbs should be wet from the butter. Pour the crumbs into the pan. Use your hands and press the crust halfway up the sides of the pan and across the bottom. Compact the crust with the bottom of a measuring cup.
- Bake for 10 minutes. Then, allow it to cool while you make the cheesecake.
- Using a mixer, beat the cream cheese for 1 minute on medium-high. Scrape the bowl and add in the sugar. Beat for another minute. It should be light and fluffy.
- Scrape bowl and add in the sour cream, heavy cream, and vanilla. Beat on medium for 1 minute. Scrape bowl and add in eggs one at a time on low. Halfway through mixing in the eggs, scrape the bowl.
- Take the bowl off the mixer. Add in the chopped chocolate wafer bars. Fold it in gently with a rubber spatula. Pour cheesecake batter in the pan over the crust.
- Water Bath options: You will need a large roasting pan.1. Place spring form pan in a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the roasting pan with boiling water about halfway up the cake pan. This method prevents any water getting inside the pan2. Wrap the spring form pan twice tightly with aluminum foil. Place the pan inside the roasting pan. Fill the pan with hot boiling water about halfway up the spring form pan.
- Bake for 60-80 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle.
- Turn off the oven and crack open the door. Let the cheesecake sit for 30 minutes. Then, transfer to a cooling rack. Allow the cheesecake to cool completely. Wrap in foil and chill in the fridge for 6 hours or overnight.
- Place chocolate chip in a small bowl. Heat the heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour over the chocolate chips.
- Let it sit for 1 minute and 30 seconds. Then, use a rubber spatula and stir the chocolate until smooth and glossy. Save ¼ of the chocolate for the drizzle.
- Take the foil, pan, and parchment paper circle off the cheesecake. Pour the rest of the chocolate ganache over the cheesecake. Use an offset spatula to smooth the chocolate.
- Place chocolate in the fridge for 10 minutes. Then, sprinkle the chopped chocolate wafer bars on top of the chocolate. Reheat the extra chocolate in the microwave for 10 seconds. Place the chocolate in a squeeze bottle or piping bag and drizzle chocolate over the cheesecake. Top with extra sea salt.