Cocoa Streusel Cheesecake Bars

I’m  not sure what I was thinking when it was my Novio’s birthday celebration.  I kept thinking I needed more desserts.  It was also his brother’s and his niece’s birthdays, so the house was going to be filled with family members and loved ones.  Novio kept saying, “Relax.  I’ll bet only about half the people are going to come.”    I kept adding more desserts to the mix, probably because I was channeling the spirit of every Jewish mother in the city of Los Angeles and beyond.

I discovered the recipe for these little treasures in the Penzeys Spice Shop in Santa Monica.  These will be a good addition, I thought.  They were.  They flew off the platter, and the guests were asking for more.  Novio didn’t even get to have one.  Oh, well, we’ll just have to make another batch. Can you wait till Valentine’s Day, N?

This s a surprisingly straightforward recipe.

First, pull out that pastry blender. Don’t have one? Your hands will work fine to achieve that desired crumbliness. Just so long as you don’t take too long – the heat of your hands will soften the butter too much.

This texture will work well to press into the pan for the crust.

Next, prepare the cheesecake filling.

Throw some chopped nuts over the reserved cocoa mixture.

Who says you need a fork to eat cheesecake?

PS  Everyone came.

Cocoa Streusel Cheesecake Bars

Ingredients:

Directions:

Preheat oven to 350°.

In a large bowl, combine flour, sugar and cocoa.

Cut in cold diced-up butter with pastry blender until mixture is crumbly.

Reserve 2 cups of the mixture for the topping.

Press remaining mixture into the bottom of an ungreased 9″ x 13″ pan.

Bake crust for 15 minutes.  While crust is baking, beat cream cheese until fluffy.

Gradually beat in condensed milk, until smooth.  Add egg and vanilla and mix well.

Pour cream cheese mixture over the crust.  If you are using walnuts, combine them with the 2 cups of the reserved cocoa mixture.  Sprinkle over the top of the cream cheese filling.

Bake for 25 minutes, or until bubbly around edges.

Cool, and cut into 24 bars.  Store in refrigerator.

Hit me with a double.