Chocolate Royale Cheesecake Squares
Indulge in the ultimate chocolate lover’s dream with these decadent Chocolate Royale Cheesecake Squares. This recipe combines a buttery graham cracker crust, a luscious chocolate-infused cheesecake layer, and a silky ganache topping for a dessert that’s both elegant and irresistible. Perfectly portioned into 16 squares, these treats are ideal for parties, potlucks, or anytime you need a rich and creamy pick-me-up. With a combination of melted semi-sweet chocolate, tangy cream cheese, and a touch of vanilla, these cheesecake squares strike the perfect balance of sweetness and depth. The layered textures—from the crisp crust to the velvety ganache—will make every bite an indulgent experience. Best of all, they’re surprisingly easy to make, with just 20 minutes of prep and a little patience while they chill to perfection. Treat yourself to a dessert that will leave everyone asking for the recipe!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 0.5 cup sour cream
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups semi-sweet chocolate chips, melted
- 0.75 cup heavy cream
- 1 cup semi-sweet chocolate chips (for ganache)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Add the sour cream and granulated sugar (3/4 cup), and mix until fully incorporated.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold in the melted chocolate (1.5 cups) until the batter is smooth and rich in color.
Pour the chocolate cheesecake filling over the cooled crust, spreading it into an even layer.
Bake the cheesecake in the preheated oven for 30-35 minutes or until the center is set but still slightly jiggly. Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
To make the ganache, heat the heavy cream (3/4 cup) in a small saucepan over medium heat until it begins to steam (but does not boil). Remove from heat and pour over the semi-sweet chocolate chips (1 cup) in a heatproof bowl.
Let the mixture sit for 1-2 minutes, then whisk until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading evenly to cover the surface. Refrigerate for an additional hour to set the ganache.
Once the ganache is set, lift the cheesecake out of the pan using the parchment paper overhang. Slice into 16 squares and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.4 g | 639% | |
| Saturated Fat | 298.2 g | 1491% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1298 mg | 433% | |
| Sodium | 2839 mg | 123% | |
| Total Carbohydrate | 669.4 g | 243% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 483.4 g | ||
| Protein | 98.0 g | 196% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1170 mg | 90% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2482 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
