Black Bottom Cherry Cheesecake Bars Food

CHERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until mixture looks like coarse crumbs. Reserve 1 1/2 cups of the crumb mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Cool.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. Spoon cherry pie filling evenly over cream cheese layer.
• In small bowl, mix reserved 1 1/2 cups crumb mixture and the almonds. Sprinkle over pie filling.
• Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Cut into 6 rows by 4 rows. Store covered in refrigerator.

EASY CHERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 9x13-inch baking pan with cooking spray.
• Pour cookie mix into a large bowl. Cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs into the bottom of the prepared baking pan.
• Bake crust in the preheated oven for 8 minutes. Remove partially baked crust and leave oven on.
• Beat cream cheese, sugar, egg, flour, and vanilla extract together in a bowl using electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over the partially baked crust. Spread cherry pie filling over cream cheese mixture. Sprinkle reserved crumbs on top.
• Bake in the preheated oven until light golden brown on top, about 35 minutes. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Cut into 16 to 20 bars.

BLACK BOTTOM CHERRY CHEESECAKE BARS

Steps:

• In a medium saucepan, heat and stir the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
• Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat with nonstick cooking spray; set aside.
• Stir sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
• In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan.
• In a large bowl, beat cream cheese with an electric mixer on medium speed just until smooth. Add cherry preserves, almond extract, and, if desired, food coloring. Beat on medium speed just until combined. Using a spatula or wooden spoon, stir in the remaining two lightly beaten eggs (do not overmix).
• Carefully spoon cherry mixture over the brownie layer; spread evenly to cover the brownie layer.
• Bake about 50 minutes or until edges are puffed and set (center will still jiggle when pan is slightly shaken). Cool in pan on a wire rack for 1 hour. Chill at least 2 hours before cutting. Using edges of the foil, lift the uncut brownies out of the pan. Cut into bars.*
• In a small microwave-safe bowl, combine the 1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Drizzle bars with melted chocolate mixture.
• Enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

BLACK BOTTOM CHERRY CHEESECAKE BARS

Steps:

• In a medium saucepan, heat and stir the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
• Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat with nonstick cooking spray; set aside.
• Stir sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
• In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan.
• In a large bowl, beat cream cheese with an electric mixer on medium speed just until smooth. Add cherry preserves, almond extract, and, if desired, food coloring. Beat on medium speed just until combined. Using a spatula or wooden spoon, stir in the remaining two lightly beaten eggs (do not overmix).
• Carefully spoon cherry mixture over the brownie layer; spread evenly to cover the brownie layer.
• Bake about 50 minutes or until edges are puffed and set (center will still jiggle when pan is slightly shaken). Cool in pan on a wire rack for 1 hour. Chill at least 2 hours before cutting. Using edges of the foil, lift the uncut brownies out of the pan. Cut into bars.*
• In a small microwave-safe bowl, combine the 1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Drizzle bars with melted chocolate mixture.
• Enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.

BLACK BOTTOM CHERRY CHEESECAKE BARS

Steps:

• In a medium saucepan, heat and stir the 3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and the butter over very low heat until melted and smooth. Remove from heat; cool.
• Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Coat with nonstick cooking spray; set aside.
• Stir sugar into the cooled chocolate mixture in saucepan. Add the two eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla.
• In a small bowl, stir together flour, baking soda, and salt. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared pan.
• In a large bowl, beat cream cheese with an electric mixer on medium speed just until smooth. Add cherry preserves, almond extract, and, if desired, food coloring. Beat on medium speed just until combined. Using a spatula or wooden spoon, stir in the remaining two lightly beaten eggs (do not overmix).
• Carefully spoon cherry mixture over the brownie layer; spread evenly to cover the brownie layer.
• Bake about 50 minutes or until edges are puffed and set (center will still jiggle when pan is slightly shaken). Cool in pan on a wire rack for 1 hour. Chill at least 2 hours before cutting. Using edges of the foil, lift the uncut brownies out of the pan. Cut into bars.*
• In a small microwave-safe bowl, combine the 1/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Drizzle bars with melted chocolate mixture.
• Enjoy immediately, refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.