Spooky Monster Mash Cheesecake Bars Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 2 cups chocolate graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- Gel food coloring (purple, neon green, and orange)
- 1/2 cup assorted candy googly eyes
- 2 tbsp Halloween-themed sprinkles
- Optional: melted black chocolate wafers for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease any exposed pan surfaces.
- Construct the Chocolate Crust: In a medium bowl, combine the chocolate graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of the prepared pan in an even layer. Bake for 8 minutes, then remove and set aside to cool slightly.
- Prepare the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy. Use a hand mixer or stand mixer on medium speed. Add the sour cream and vanilla extract, mixing until just combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix.
- Create the Monster Colors: Divide the cheesecake batter equally into three or four small bowls. Add a few drops of gel food coloring to each bowl—one green, one purple, and one orange (leave one white if desired). Stir gently until the colors are vibrant and streak-free.
- Swirl and Bake: Drop spoonfuls of the colored batters onto the cooled crust, alternating colors to create a patchwork effect. Use a knife or a toothpick to gently swirl the colors together. Do not over-swirl or the colors will become muddy. Bake for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool and Decorate: Allow the bars to cool to room temperature in the pan. Once cool, refrigerate for at least 4 hours (overnight is best). Before serving, lift the bars out using the parchment overhang. Press the candy eyes and sprinkles into the top. If using a chocolate drizzle, apply it before adding the eyes so they “stick” to the chocolate. Slice into 16 squares and enjoy!