Black Bottom Cherry Cheesecake Bars

Black Bottom Cherry Cheesecake Bars

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"A creamy cherry cheesecake baked on a rich brownie layer is drizzled with chocolate for an elegant dessert."
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4 h 30 m servings 169 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 9.4 g
  • 15%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, heat and stir the 3/4 cup Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
  2. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat with nonstick cooking spray; set aside.
  3. Stir sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
  4. In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan.
  5. In a large bowl, beat cream cheese with an electric mixer on medium speed just until smooth. Add cherry preserves, almond extract, and, if desired, food coloring. Beat on medium speed just until combined. Using a spatula or wooden spoon, stir in the remaining two lightly beaten eggs (do not overmix).
  6. Carefully spoon cherry mixture over the brownie layer; spread evenly to cover the brownie layer.
  7. Bake about 50 minutes or until edges are puffed and set (center will still jiggle when pan is slightly shaken). Cool in pan on a wire rack for 1 hour. Chill at least 2 hours before cutting. Using edges of the foil, lift the uncut brownies out of the pan. Cut into bars.*
  8. In a small microwave-safe bowl, combine the 1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Drizzle bars with melted chocolate mixture.
  9. Enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.


  • *Using sharp knife, cut into bars. Wipe blade clean after each cut.



These baked beautifully and were easy to cut without making a mess. The brownie base was as close to perfect as I could expect, being just slightly on the fudge side. The cheesecake topping wa...

I tried this recipe after seeing it in a magazine and am happy to see it again on this site. The directions are very accurate and following them will yield fabulous results. The black bottom l...

The taste was great, appearance was poor, nothing like the photo. After baking 50 minutes the sides had raised, the top was brown, not the pink in the photo, but everything was still so soft it ...