Cheesecake-Chocolate Pudding Bars

Four layers of deliciousness. It looks like a lot of ingredients but the layers are easy to make and so worth it.

Crust

2⁄3 c all-purpose flour
2⁄3 c finely chopped pecans
1⁄2 t kosher salt
5 T unsalted butter, melted

Cheesecake Layer

8 oz cream cheese, at room temperature
1⁄2 c confectioners’ sugar
2 t vanilla extract (or vanilla bean paste)
3⁄4 c cold heavy cream

Pudding Layer

3 oz semisweet or bittersweet chocolate, chopped
2 T unsalted butter
1⁄4 c + 2 T granulated sugar
3 T cocoa powder
3 T cornstarch
1⁄2 t kosher slat
1 1⁄2 c whole milk
3 egg yolks

Whipped Cream (optional)

1 c cold heavy cream
1 T confectioners’ sugar
Chocolate shavings for serving

Preheat the oven to 350 degrees. Line an 8”x8” (or 9”x9”) square baking pan with parchment, leaving some paper to overhang the sides.

Make the crust by stirring together the flour, pecans, salt, and melted butter in a medium bowl. Press the mixture into the bottom of the prepared pan, in a flat, even layer. Transfer pan to the oven and bake for about 25 minutes until lightly browned. Set aside to cool.

Prepare the cheesecake layer by beating cream cheese and sugar in the bowl of a stand mixer fitted with the whisk attachment until fluffy and smooth. Beat in the vanilla. In a separate bowl, beat the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread over the cooled crust. Refrigerate until firm, about 1 1⁄2 hours.

Pudding: Place the chopped chocolate and butter into a medium bowl. Place a sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the milk while whisking to incorporate fully. Whisk in the egg yolks.

Heat the mixture over medium, whisking constantly, until it thickens and just comes to the boil. Cook for one more minute, whisking, then pour into the sieve, pushing it through with a small spatula. The hot pudding will melt the chocolate and butter. Let stand for 1 minute, then whisk until smooth. Refrigerate for 1 hour to cool (or, to speed cooling, spread pudding on a sheet pan and stir occasionally for about 10 minutes).

Dollop pudding over the cheesecake layer. Spread to an even layer. Cover and refrigerate for 4 hours or overnight.

Whip the remaining heavy cream and sugar to stiff peaks. Spread on top of the pudding layer. Garnish with chocolate shavings.