Marbled Cheesecake Bars

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  • 1 cup flour
  • 1 cup finely chopped pecans
  • 1/2 cup butter, softened
  • 1/2 cup firmly packed brown sugar


  • 2 ounces (1/2 baking bar) bittersweet chocolate, broken into 1-inch pieces
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 eggs


  1. Crust: Heat oven to 325 degrees F.
  2. Combine flour, pecans, butter and brown sugar; mix well.
  3. Press mixture onto the bottom of an ungreased 8- or 9-inch square baking pan.
  4. Bake for 15 to 16 minutes, or until light golden brown.
  5. Let cool while preparing batter.
  6. Batter: Melt chocolate in a double boiler over hot, but not boiling, water. Stir chocolate occasionally until smooth; set aside.
  7. In a large mixing bowl, beat cream cheese, granulated sugar and vanilla extract until well blended.
  8. Add eggs, one at a time, mixing well after each addition.
  9. Remove 1 cup batter and reserve.
  10. Add melted chocolate to the mixing bowl and combine.
  11. Spoon chocolate batter over the crust.
  12. Pour the 1 cup of reserved plain batter over the chocolate batter.
  13. Using the blade of a butter knife, swirl the batter to create a marbled effect.
  14. Bake for 30 to 35 minutes, or until center is set.
  15. Place the pan on a wire rack and cool to room temperature.
  16. Cover, and transfer the pan to the refrigerator to chill, approximately 3 hours.
  17. Store covered in the refrigerator.

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