Chocolate Haystack Cream Cheese Squares
User Reviews
4.4
30 reviews
Good
Chocolate Haystack Cream Cheese Squares
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 2 cups finely ground graham crackers from about 15 rectangles
- 3 3 cups finely shredded unsweetened coconut
- 1 1 cup semisweet chocolate chips
- ½ ½ cup milk chocolate chips
- 1 1 cup plus 3 tablespoons granulated sugar
- ½ ½ cup salted butter cut into 2-inch pieces
- 5 5 large eggs
- 12 12 ounces cream cheese room temperature
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Instructions
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan with at least 2 1/2 - 3-inch high sides (I use an aluminum square cake pan with high sides, if yours is a glass pan with shorter sides, you might try increasing the pan size so the cheesecake doesn't overflow). Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment.
- Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg.
- Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan.
- Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.
Nutrition Information
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Serving
1 Bar
Calories
292kcal
(15%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
14g
(70%)
Cholesterol
66mg
(22%)
Sodium
100mg
(4%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 24Bars
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 292kcal | 15% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 66mg | 22% |
| Sodium | 100mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
30 reviews
Good
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