Decadent Chocolate SunButter Cheesecake Bars with a Crunchy Pretzel Crust
Prepare yourself for an extraordinary dessert experience with these truly decadent **Chocolate SunButter Cheesecake Bars**! This recipe masterfully combines sweet and salty flavors with varying textures to create a treat that is seriously next-level delicious. Starting with a perfectly balanced sweet and salty pretzel crust, these bars are then layered with a rich, velvety smooth cheesecake base. The grand finale involves generous swirls of creamy, chocolatey SunButter artfully marbled through the cheesecake batter, creating not only an exquisite taste but also a beautiful visual appeal that promises a delightful surprise in every bite. Whether you’re a cheesecake connoisseur or looking for a unique, allergy-friendly dessert, these bars are guaranteed to impress.
Understanding Chocolate SunButter: A Nut-Free Delight
For those unfamiliar with SunButter, it is a remarkable seed-butter spread crafted from roasted sunflower seeds. It stands out as an outstanding alternative to traditional nut-butters, making it a perfect choice for individuals with peanut or tree nut allergies, sensitivities, or simply anyone seeking a delicious, healthier spread option. SunButter boasts impressive nutritional benefits, offering 7 grams of protein per serving and being packed with essential vitamins and minerals. Furthermore, it contains absolutely no trans-fat and significantly less saturated fat than many typical almond butters, providing a wholesome profile without compromising on taste.
**Chocolate SunButter** takes this amazing spread to a new level, presenting itself as an excellent nut-free alternative to popular chocolate hazelnut spreads. It delivers a deeply chocolatey, thick, and wonderfully creamy flavor and texture. What sets it apart is its slightly less sweet profile compared to conventional chocolate hazelnut spreads, which significantly enhances its versatility. This makes it ideal not only for baking in desserts like these cheesecake bars but also for spreading on toast, mixing into smoothies, or simply enjoying by the spoonful. Its balanced sweetness allows the rich chocolate and sunflower seed flavors to truly shine, making it a beloved ingredient in many kitchens.
If you’re eager to explore more creative ways to use this fantastic ingredient, be sure to check out some of my other delightful SunButter creations. You might enjoy my SunButter Salted Caramel Cheesecake, the irresistible SunButter Pretzel Chocolate Cupcakes, or delve into my full collection of SunButter recipes for more inspiration!
Crafting Your Own Chocolate SunButter Swirl Cheesecake Bars: A Step-by-Step Guide
Making these irresistible cheesecake bars is a delightful process, and by following these detailed steps, you’ll achieve a perfect result every time. Each stage is crucial for building the complex layers of flavor and texture that make this dessert so special.
1. Prepare the Pretzel Crust: The foundation of these bars is a wonderfully crisp and salty-sweet pretzel crust. Begin by adding pretzels and sugar to a food processor. Process until the pretzels are ground into fine, uniform crumbs. Then, drizzle in the melted unsalted butter and pulse the food processor a few more times until the butter is thoroughly and evenly dispersed throughout the pretzel mixture. This ensures a cohesive crust that holds together beautifully.
2. Bake and Cool the Crust: To prepare your baking pan, lightly grease a 9×9 inch baking pan with baking spray. For easy removal, line both sides with parchment paper, allowing an overhang on the edges. Firmly press the pretzel mixture into the bottom of the prepared pan. For best results and a compact crust, use a flat-bottomed glass or the back of a spoon to really press it down. Bake the crust in a preheated oven for about 10 minutes until it’s lightly golden and fragrant. After baking, remove it from the oven and let it cool completely to room temperature before adding the cheesecake filling. This prevents the filling from becoming greasy or warming up too quickly.
3. Beat the Cream Cheese: The secret to a silky-smooth cheesecake lies in properly prepared cream cheese. Add your well-softened cream cheese (more on this crucial step below!) to a stand mixer fitted with a paddle attachment, or use a large bowl with a hand mixer. Beat on low speed for approximately 3 minutes, or until the cream cheese is incredibly creamy, lump-free, and smooth. Avoid over-beating, as incorporating too much air can lead to cracks in your baked cheesecake.
4. Incorporate Sugar, Salt, and Vanilla: Gradually add the granulated sugar, kosher salt, and pure vanilla extract to the beaten cream cheese. Continue beating on low speed until all the ingredients are thoroughly combined, and the mixture appears even smoother and creamier. The sugar provides sweetness, the salt enhances all the flavors, and the vanilla adds a warm, aromatic note.
5. Add Eggs Gradually: This step is vital for a homogenous cheesecake batter. Add the large eggs and egg yolks one at a time. It’s imperative to fully incorporate each egg into the batter before adding the next. This ensures even mixing, prevents streaks of unmixed egg, and helps maintain the cheesecake’s delicate texture. Scrape down the sides of the bowl as needed to ensure everything is well-combined.
6. Mix in Cream, Sour Cream, and Cornstarch: Once all the eggs are incorporated, add the heavy cream and sour cream to the mixture. Beat on low speed until the batter is smooth, well-combined, and uniform in consistency. The heavy cream adds richness, while the sour cream contributes a subtle tang and helps create a wonderfully moist texture. Finally, sprinkle in the cornstarch and beat on low until it is completely combined, acting as a stabilizer to prevent cracking and ensure a perfect set.
7. Swirl & Bake: Carefully pour the prepared cheesecake batter over the cooled pretzel crust in your baking pan. Next, take spoonfuls of Chocolate SunButter and dot them randomly across the top of the cheesecake batter. Using a wooden skewer or a thin knife, gently swirl the Chocolate SunButter into the cheesecake. Be careful not to over-swirl; you want distinct ribbons of chocolate rather than a fully blended mixture. This creates the beautiful marbled effect. Place the pan into the preheated oven to bake.
8. Cool and Chill the Cheesecake: After the cheesecake has baked to perfection (it should still have a slight jiggle in the center), turn off the oven and prop the oven door open slightly, allowing the cheesecake bars to cool slowly in the cracked oven for about an hour. This gradual cooling process is key to significantly reducing the chances of cracks forming on the surface. After this period, remove the pan from the oven and let the cheesecake cool completely to room temperature on a wire rack. Once it’s at room temperature, cover the pan tightly with plastic wrap and transfer it to the refrigerator to chill and set overnight. This extended chilling time is essential for the cheesecake to firm up, making it easier to slice and ensuring its creamy, delightful texture. Patience is a virtue when it comes to cheesecake!
The Non-Negotiable Rule: Why Softened Cream Cheese is Crucial for Perfect Cheesecake Bars
When baking these magnificent Chocolate SunButter Swirl Cheesecake Bars, or any cheesecake for that matter, one fundamental rule reigns supreme: the cream cheese *must* be exceptionally well softened. This isn’t just a suggestion; it’s a critical step that directly impacts the texture and quality of your finished dessert. So, what exactly does “softened” cream cheese mean in practice? It means the cream cheese needs to be at true room temperature, yielding easily to the touch, and uniform throughout its block. **Absolutely do not use cream cheese straight from the fridge!** Cold cream cheese is stiff and difficult to work with, leading to a host of problems.
My preferred method for achieving perfectly softened cream cheese is simple patience. I like to pull my blocks of cream cheese out of the refrigerator several hours before I plan to bake – ideally, at least 4-6 hours, or even longer depending on your room’s temperature. Let it sit on the kitchen counter until it reaches a very soft, pliable texture and is consistently at room temperature. This ensures it will blend smoothly and seamlessly.
However, if you’ve found yourself in a rush or simply forgot to take the cream cheese out in advance, there’s a quick trick you can use. Cut the blocks of cream cheese into smaller cubes. Place these cubes into a microwave-safe bowl and microwave them in short 15-30 second intervals. After each interval, stir the cream cheese with a spoon. Continue this process until the cream cheese is very soft and creamy, but be careful not to make it hot or melted. The goal is room temperature, not cooked.
The reason behind this insistence on softened cream cheese for cheesecake is twofold. First, softened cream cheese is significantly easier to mix. This effortless blending creates a more uniform and smooth cheesecake batter, which is the foundation of a perfect cheesecake texture. Second, and crucially, cold cream cheese tends to be lumpy. If you try to mix cold cream cheese, you’ll likely end up with stubborn chunks of unmixed cream cheese in your batter, which will result in an inconsistent, undesirable texture in your baked cheesecake bars. These lumps won’t magically disappear in the oven; instead, they’ll create pockets of dense, unblended cream cheese, detracting from the overall creamy appeal. So, for that impeccably smooth and uniform cheesecake, remember: softened cream cheese is your essential first step!
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Chocolate SunButter Cheesecake Bars
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Ingredients
Pretzel Crust
- 5 oz (150g) Pretzels
- 1/3 cup (66g) White Sugar
- 8 tbsp (114g) Unsalted Butter,, melted
Chocolate SunButter Swirl Cheesecake Bars
- 24 oz (750g) Cream Cheese,, well softened (3 blocks of cream cheese)
- 1 cup (200g) White Sugar
- 2 tsp Vanilla
- 1/4 tsp Kosher Salt
- 2 Large Eggs,, at room temperature
- 2 Large Egg Yolks,, at room temperature
- 1/2 cup + 2 tbsp (142g) Heavy Cream
- 1/2 cup (120g) Sour Cream
- 2 ¼ tsp Cornstarch
- 6 tbsp (90g) Chocolate SunButter
Equipment
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Stand mixer
Instructions
Pretzel Crust
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Preheat your oven to 350°F (175°C). In a food processor, combine the pretzels and sugar, then pulse until they form fine, uniform crumbs. Pour in the melted butter and pulse again until the butter is fully and evenly incorporated into the pretzel crumbs.
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Lightly grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two opposite sides for easy removal. Transfer the pretzel mixture into the prepared pan and press it down firmly and evenly into the bottom. A flat-bottomed glass is excellent for compacting the crust thoroughly.
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Place the crust into the preheated oven and bake for 10 minutes. Once baked, remove the pan from the oven and allow the pretzel crust to cool completely to room temperature on a wire rack. This step is crucial before adding the filling.
Chocolate SunButter Swirl Cheesecake Bars
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Once the crust is cooling, reduce your oven temperature to 325°F (160°C).
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In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, add the well-softened cream cheese. Beat on low speed for about 2 minutes until it’s smooth and creamy. Next, add the sugar, vanilla extract, and kosher salt. Continue beating on low for 3-4 minutes until the mixture is very creamy and fully combined. While still beating on low, add the large eggs and egg yolks one at a time, ensuring each egg is fully incorporated before adding the next. Remember to scrape down the sides of the bowl as necessary to ensure even mixing and prevent lumps.
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Add the heavy cream and sour cream to the cheesecake batter. Beat on low speed until the filling looks creamy, smooth, and perfectly uniform. Finally, add the cornstarch and beat gently on low one last time until the cornstarch is completely combined and no dry spots remain. Be careful not to overmix, which can incorporate too much air.
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Pour the silky cheesecake filling evenly over the cooled pretzel crust in the pan. Take small dollops of Chocolate SunButter and strategically dot them across the surface of the cheesecake batter. Using a wooden skewer or a thin knife, gently swirl the Chocolate SunButter into the cheesecake, creating beautiful marbled patterns. Avoid over-swirling to keep distinct chocolate veins.
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Carefully place the pan into the preheated oven and bake for 40 to 45 minutes. The cheesecake is done when the edges are set, but the center still has a slight, gentle jiggle when the pan is lightly shaken.
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Once baked, turn off the oven and prop the door open slightly, allowing the cheesecake to cool slowly in the oven for about an hour and a half. This gradual cooling process helps prevent cracking. After this time, remove the cheesecake from the oven and place it onto a wire rack to cool completely to room temperature on the counter. Once fully cooled, cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set properly and develop its full flavor and creamy texture. Slice into bars and serve!