Reviewed: Jul. 29, 2009

Fabulous! A major hit at a holiday party! Used parchment paper in glass 9x13 the 2nd time I made them to avoid the sticking problem. Worked wonderfully!

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VEGGIEHEAD1

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2009

These were some of the best bars I have ever had! When cutting the bars, keep some warm water in a cup nearby so you can clean off the blade after each cut. The bottom layer is a little tough to cut through, but it is so good! I didn't save any of the crust for the topping, but instead I chopped up some left over chocolate chips and sprinkled them on top. I had a hard time sharing these! Thanks!

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Dawn Stone

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Reviewed: Jun. 28, 2009

My friends and I absolutely adored these!! The crust is almost like a cookie and the cheesecake topping compliments it well. Really easy to make but just a lil clarification... in the recipe when it says "set aside 1/4 cup for topping" it means the crust mixture, not the graham cracker crumbs. That confused me for a second. :3 Happy eating!

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Desi!

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Reviewed: May 31, 2009

Very very delicious! I made them for a work function, and everyone devoured them. I baked them in a glass 13x9 pan as one reviewer mentioned, and they did come out easily. Also, I used a piece of wax paper to press the crust firmly into the bottom of the pan. I think that's why my crust didn't crumble when removing the bars. The crust was a little firm, but not too hard that it couldn't be cut as some users mentioned. I will definitely make this recipe again!

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Jennifer1011

Cooking Level: Intermediate

Home Town: Jefferson Township, New Jersey, USA

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Reviewed: Apr. 1, 2009

easy and quick enough and the result is quite delicious; only, I had no graham crackers, so the crust was done with the chocolate and butter all right, and 1 cup flour, 1 cup oats, 1/4 cup sugar plus 1 teaspoon baking powder (my usual crust for cheesecakes). Don't know if it depends on this alteration, but I had no problem - as other reviewers said - at all cutting the bars when the crust was cooled

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Mar. 22, 2009

These were very good bars, but I only gave them four stars because there is just TOO much chocolate and not enough cheesecake layer! I only made one change to these out of necessity, and that was using vanilla wafer crumbs instead of graham crackers crumbs. I started melting the chocolate and butter and then realized the kids ate most of the graham crackers and I didn't have enough!!! Luckily, I had an entire box of the wafers, and they worked just fine! I will try these again with less chocolate, more cheese, next time! :)

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Feb. 16, 2009

I made these for our open house and they were delicious. The only trouble I had was getting them out of the pan. The crust kept separating from the cheesecake.

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Jen VB

Cooking Level: Intermediate

Home Town: Chelmsford, Massachusetts, USA

Living In: Salem, New Hampshire, USA

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Reviewed: Sep. 15, 2008

These were very good! Big hit at the party where I served them. Made them exactly as written - wouldn't change a thing! I used Ghiradelli chocolate chips and I think they made these bars extra rich and delicious!

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jstephan27

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Reviewed: Sep. 1, 2008

These were excellent. I actually made these into a cheesecake. I used a 9 x 13 pan, doubled the cream cheese mixture. It was really good.

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KADYKEL

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

This was very good, and very easy to make. I added chocolate chips on top after it had cooked a few minutes too. I would recommend cutting before completely cool though - the crust gets hard to cut after it's cold.

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AJackson

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Reviewed: Jul. 20, 2008

Delicious! They taste great the same day, but even better when chilled overnight. They were a big hit at our employee pot luck.

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Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Apr. 7, 2008

I thought the bars turned out great! I used 1/3 less fat cream cheese, fat free condensed milk and light butter to make the recipe lower in fat. You didn't even miss the extra fat. My husband wants me to make these more often!

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SweetEater

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Reviewed: Apr. 6, 2008

The cheesecake portion of this is incredible. Really good vanilla is key to this. But the crust is to firm for my preference. When that melted chocolate cools its really hard. I would prefir this with a crust of chocolate graham crackers- I think that would make it perfect.

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Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 11, 2008

These were great ! Since I am not a big fan of semi-sweet chocolate chips I substituted milk chocolate/peanut butter chipa. Otherwise I followed the recipe exactly. It was certainly simple to make. Followed others suggestions and lined my pan with foil so I had no problem removing them from pan. I will certainly make them again.

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Feb. 19, 2008

EXCELLENT recipe. I prepared this, exactly as written, and they got gobbled up in minutes. My friends thank you for sharing the recipe!!

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Tammi

Cooking Level: Beginning

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Reviewed: Jan. 10, 2008

My mom loved these.As for me I thought all you could taste was the crust.I still think it deserves 4 stars.

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Dave

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Reviewed: Sep. 27, 2007

EXCELLENT! I melted the chocolate chips and butter in the microwave and stirred every 30 seconds until melted. Only took 1 minute and 30 seconds, so it cut the preparation time in half. I also baked these in a glass 9x13 pan so they didn't stick at all. Everyone in my family gobbled these up!!!!!

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rozio9

Cooking Level: Expert

Home Town: Jamestown, New York, USA

Living In: Lake Worth, Florida, USA

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Reviewed: Sep. 8, 2007

I took these to a family picnic and they were a huge hit!

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Maria

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Reviewed: Jul. 29, 2007

These were a great hit! The only thing I will do differently next time is adjust the graham crumbs to make a less crumbly bottom.

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Jewel C

Cooking Level: Expert

Home Town: Kamloops, British Columbia, Canada

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Reviewed: Jul. 20, 2007

These are delicious and easy to make! A couple of notes: if you don't have a double boiler, I recommend a makeshift one with a metal bowl and a saucepan of simmering water. Melting butter in the microwave is never the same. And more importantly, I recommend lining the pan with foil, with a little extra at the ends, then using those to lift the bars out of the pan after you've chilled them. This is much easier than greasing or oiling the pan, and won't affect flavor.

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Benjamin

Cooking Level: Expert

Living In: Laguna Niguel, California, USA

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Black 'n' White Cheesecake Bars

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