TRIPLE-CHOCOLATE CHEESECAKE BARS
What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 81mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHEESECAKE CANDY CANE BARS
To set off the sweetness there's an interesting additional ingredient: a touch of coffee in the crust. For best results, like other cheesecakes, these squares should be chilled overnight so they set completely and slice cleanly.
Provided by Food Network Kitchen
Categories dessert
Time 9h5m
Yield about 16 (2-inch) squares
Number Of Ingredients 15
Steps:
- For the crust: Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
- Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
- For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl; at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively; put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth).
- Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
- Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
- For the glaze: Put the chocolate, butter and corn syrup in a microwave safe bowl and heat at 75% until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
- Cut into small bars or squares. Serve chilled or at room temperature.
- Store the bar covered in the refrigerator for up to 5 days.
CHOCOLATE CHEESECAKE BARS
When you don't have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. -Louise Good, Flemington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
ULTIMATE CHOCOLATE CHEESECAKE
Rich, creamy, and supremely flavorful, this is the ultimate chocolate cheesecake!
Provided by Ashley Manila
Categories Dessert
Time 7h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan in layers of heavy duty aluminum foil. You'll be placing this pan in a water bath, so be sure the pan has been wrapped from every angle.
- In a medium mixing bowl, combine the chocolate wafer crumbs and melted butter. Pat the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set the pan on a wire rack and cool the crust completely. Leave the oven on.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
- Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
- In the bowl of a food processor (or high-powered blender), pulse the cream cheese until completely smooth, scraping down the sides of the bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat smooth. Add in the eggs, egg yolks, and heavy cream and mix until just combined, about 20 seconds. Fold in the chocolate. Finally add in the vanilla and pulse for another 20 seconds.
- Remove the bowl from the food processor and, using a rubber spatula, stir the filling several times to ensure it's evenly blended.
- Scrape the filling over the partially baked crust in the prepared pan.
- Place the springform pan in a roasting pan or large baking pan. Place the roasting pan in the preheated oven and pour enough hot water into the pan to come 1-inch up the sides of the springform pan.
- Bake the cheesecake in the water bath for 1 hour and 10 minutes, or until the center of the cake is set but still slightly jiggly. The cake will set completely as it cools.
- Remove the cake from the water bath and place the pan on a wire rack. Carefully loosen the foil, then immediately run the tip of a knife around the sides of the pan, to prevent the top from cracking. Cool completely (in the pan), then transfer cheesecake to the refrigerator to chill for at least 6 hours before removing from the pan and slicing.
- Add chopped chocolate to a medium bowl; set aside.
- In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue carefully whisking until smooth and glossy.
- Add in the butter and use a spatula to stir until the butter is completely melted. The mixture will be dark and glossy. Set aside, at room temperature, until needed.
- Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
- To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
- Store, loosely covered, in the refrigerator, for up to 5 days.
CHOCOLATE PEANUT BUTTER CHEESECAKE BARS
Quicker to bake and chill than a full cheesecake, these chocolate peanut butter cheesecake bars are the perfect choice when you need a crowd-pleasing dessert that's also portable, easy to serve, and handheld. For best results, follow the recipe as written including sufficiently cooling and chilling the bars.
Provided by Sally
Categories Dessert
Time 6h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
- Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
- Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
- Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
- Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
- To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
- Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.
CHOCOLATE-PUMPKIN CHEESECAKE BARS
These rich, velvety Chocolate-Pumpkin Cheesecake Bars bars feature the flavors of fall for a delicious dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 5h
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.
- In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.
- Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.
- Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.
- Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.
- Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.
- Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.
Nutrition Facts : Calories 273 g, Fat 17 g, Fiber 1 g, Protein 5 g
DOUBLE CHOCOLATE RASPBERRY CHEESECAKE BARS
Adapted from "Homemade for the Holidays." This version is unique in that it calls for crushed chocolate cookies as the base. If you like, serve these garnished with some fresh raspberries on top and a sprig of mint. These are rich and so addicting. They are a rather flat - they will be tall and puffy when they come out of the oven, with oozing craters of jam. However, when cooled they wil only be about 1/2"-1" tall - this is normal.
Provided by HeatherFeather
Categories Cheesecake
Time 1h15m
Yield 16-32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
- Bake 10-12 minutes or until crust is set.
- Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
- Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
- Pour remaining white batter onto crust.
- Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
- Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
- Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
- Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
- Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
- Once cooled to room temperature, cover and chill up to 1 day.
- Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.
Nutrition Facts : Calories 304.6, Fat 21, SaturatedFat 12.4, Cholesterol 90, Sodium 263.4, Carbohydrate 23.9, Fiber 1.1, Sugar 13.3, Protein 7
ORANGE CHOCOLATE CHEESECAKE BARS
Make and share this Orange Chocolate Cheesecake Bars recipe from Food.com.
Provided by looneytunesfan
Categories Bar Cookie
Time P2DT30m
Yield 32 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350*. Line a 13x9x2 inch baking pan with foil. Lightly grease foil; set pan aside.
- For crust: Stir together crushed graham crackers and 1/4 c sugar. Mix in 1/3 c butter. Press evenly onto bottom of prepared pan; set aside.
- For filling: Beat cream cheese and brown sugar until mixed. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in concentrate, peel, vanilla and salt. Reserve 1 cup filling in bowl; set aside.
- In small saucepan, melt chocolate and 2 tablespoons butter over very low heat; stir often. Cool. Stir into reserved filling. Carefully spread over crust. Bake 15 minutes. Remove from oven.
- Carefully pour remaining filling over baked chocolate layer; spread evenly. Bake 40 to 45 minutes or until just set in center. Remove from oven; cool 30 minutes. Combine sour cream and 1/3 cup sugar. Cover; let stand at room temperature while bars cool.
- Spread sour cream mixture on bars. Cool. Refrigerate several hours or overnight before cutting. If desired, sprinkle with ground cinnamon before cutting into bars. Store, covered, in refrigerator.
Nutrition Facts : Calories 217.3, Fat 15.9, SaturatedFat 9.7, Cholesterol 55, Sodium 136.6, Carbohydrate 17.8, Fiber 1, Sugar 13.7, Protein 3.5
CHOCOLATE CHEESECAKE BARS
Chocolate Cheesecake Bars are an amazing, creamy, sweet treat with an Oreo crust perfect to slice up squares to share with a crowd.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees and spray a 9x13 baking dish with baking spray.
- Add the 24 Oreos and unsalted butter to a food processor and pulse into fine crumbs.
- Press Oreo mixture into baking dish evenly.
- Melt chocolate chips in microwave in 30-second increments (total of 90 seconds), stirring each time in between until completely smooth.
- In your stand mixer add the cream cheese, sugar, and flour until completely smooth (this is why we need softened cream cheese, if it is too cold you'll have small chunks of cream cheese here).
- Add in the eggs one at a time until each one is fully mixed in, then with the mixer going on low speed pour in the melted chocolate.
- Add in the sour cream and vanilla until smooth, then pour the mixture into the baking dish.
- Bake for 45-50 minutes, or until set and firm.
- Chill completely before serving.
Nutrition Facts : Calories 338 kcal, Carbohydrate 32 g, Protein 6 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 72 mg, Sodium 270 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
CHERRY CHOCOLATE CHEESECAKE RECIPE
Do you like the texture of a chocolate cake, but don't want the frosting? If so, these cakey brownies are going to knock your socks off.
Provided by Becky Hardin - Easy Dessert Recipes
Categories cheesecake Dessert
Time 11h35m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside.
Nutrition Facts : ServingSize 1 slice, Calories 989 kcal, Carbohydrate 81 g, Protein 11 g, Fat 72 g, SaturatedFat 41 g, TransFat 1 g, Cholesterol 258 mg, Sodium 632 mg, Fiber 2 g, Sugar 64 g, UnsaturatedFat 23 g
CHOCOLATE CHEESECAKE BARS
Steps:
- 1. Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. To prepare the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
- 2. Meanwhile, to prepare the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75-percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.
- 3. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the melted chocolate into the wet ingredients and mix until smooth.
- 4. Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
- 5. To prepare the glaze: Put the chocolate, butter, and corn syrup in microwave-safe bowl. Heat the glaze in the microwave at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth and add the sour cream. Spread the glaze evenly over the warm cake. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature.
- Store the bars, covered, in the refrigerator for up to 5 days.
More about "chocolate cheesecake bars food"
CHOCOLATE CHEESECAKE BARS | IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
5/5 (2)Total Time 5 hrs 50 minsCategory DessertCalories 166 per serving
- Combine crushed Oreo cookies with melted butter until all crumbs are moistened. Press crumb mixture into bottom of prepared pan. Set aside.
- Place 2/3 cup chocolate chips in a microwave safe bowl. Microwave on 50% power level for 90 seconds, stirring every 30 seconds. Remove from microwave and stir until chocolate is completely melted. Heat an additional 15 seconds if needed. Let cool.
CHOCOLATE CHIP CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 Total Time 3 hrs 20 minsCategory DessertCalories 200 per serving
- Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
- In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
CHOCOLATE CHEESECAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (2)Category DessertServings 24Total Time 2 hrs 30 mins
- Heat oven to 375°F. Grease 13x9-inch pan with shortening or cooking spray. Unroll dough, and press in bottom and 1/2 inch up sides of pan.
- In medium bowl, beat cream cheese, sugar and eggs with electric mixer on medium speed until smooth. Fold in chocolate chips.
- Spread filling over crust. Bake 25 to 30 minutes or until edges are set and firm to touch. Cool 1 hour on cooling rack. Refrigerate 1 to 2 hours to set. Cut into 6 rows by 4 rows. Serve drizzled with caramel. Store covered in refrigerator.
CHEESECAKE BARS - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (4)Total Time 55 minsCategory DessertCalories 322 per serving
- Mix the graham cracker crumbs, sugar and melted butter together then press it into the baking dish in an even layer.
EASY CHOCOLATE CHEESECAKE BARS - BAKER BY NATURE
From bakerbynature.com
5/5 (15)Total Time 5 hrsCategory Dessert
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- Fill a medium pot one-third full with water and bring it to a low simmer over medium heat. Place a heatproof bowl that will fit on top of the pan snugly, but will not touch the simmering water, on top of the pan. Reduce the heat to low and add the chopped chocolate into the bowl over the pot. Heat until the chocolate is completely melted, stirring occasionally with a silicon spatula. Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Set aside until needed.
THE BEST CHOCOLATE CHEESECAKE BARS RECIPE - COOKING LSL
From cookinglsl.com
Ratings 1Calories 361 per servingCategory Dessert
- Place graham crackers in a food processor and pulse until fine crumbs.In a bowl, combine graham crackers, cocoa powder, sugar (optional) and butter. Mix with a spatula to combine.
- Beat together cream cheese and sugar for 2 minutes. Scrape down the sides and the bottom of the bowl. Add cocoa powder and beat to combine. Add yogurt. Add the melted chocolate and mix for 1 minute.Add the eggs and beat on low speed, until incorporated.
CHOCOLATE CHEESECAKE BARS {LOW FAT} - FOOD FAITH FITNESS
From foodfaithfitness.com
5/5 (3)Category DessertCuisine AmericanTotal Time 55 mins
CHOCOLATE CHEESECAKE BARS - RODELLE KITCHEN
From rodellekitchen.com
Estimated Reading Time 1 min
DEATH BY CHOCOLATE NO-BAKE CHEESECAKE BARS - AVERIE COOKS
From averiecooks.com
4.5/5 (84)Total Time 3 hrs 10 minsCategory Bars & BlondiesCalories 267 per serving
- Line a 9x9-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To the canister of a food processer, add the Oreos (whole) and process on high speed until you have fine crumbs; set aside.
- To a small microwave-safe bowl, add the butter, 1 tablespoon chocolate, and heat on high power until the chocolate and butter have melted and can be stirred smooth.
- Pour melted chocolate and butter mixture into the food processor, process on high speed to incorporate, turn crumb mixture out into the prepared pan, and hard-pack the mixture to form and even flat crust layer; set aside.
CHOCOLATE CHEESECAKE BARS - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (4)Total Time 1 hr 5 minsCategory DessertCalories 414 per serving
- Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted.
CHOCOLATE CHEESECAKE BARS - SHUGARY SWEETS
From shugarysweets.com
4.8/5 (6)Category Brownies And BarsServings 24Estimated Reading Time 4 mins
- For the crust, combine graham cracker and sugar in food processor. Pulse until fine crumbs. Add in melted butter and pulse until combined. Press into bottom of prepared baking dish.
- For the cheesecake filling, beat cream cheese with sugar, eggs, and vanilla using the whisk attachment of an electric mixer. Beat until fluffy and smooth, about 3-5 minutes. Pour over graham cracker crust.
- For the cookie dough, beat butter with sugars for 2 minutes. Add egg, milk and vanilla. Beat until combined. Add in flour, cocoa powder, salt and baking soda and mix until fully blended. Fold in chocolate chips.
CHOCOLATE CHEESECAKE BARS RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
5/5 (32)Servings 16Cuisine World
- 1. Preheat oven to 325F (160C).2. Make the crust: In a food processor or Ziploc bag crush Oreo cookies to fine crumbs.
- Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper.
CHOCOLATE RASPBERRY CHEESECAKE BARS RECIPE (VIDEO ...
From tatyanaseverydayfood.com
Reviews 6Calories 699 per servingCategory Dessert
- Preheat the oven to 350F. Line a 13x9-inch brownie pan with parchment paper, leaving a few inches of overhang. Prepare the chocolate cake first. Follow my recipe for 'Perfect Chocolate Cake', listed and linked above. Pour the chocolate cake batter into the prepared pan and then add dollops of the raspberry preserves over the top. Use a toothpick or knife and swirl the preserves into the cake. Bake the chocolate cake for 15 minutes, then remove.
- Meanwhile, prepare the cheesecake batter. Place the softened cream cheese into a mixer bowl and mix on medium-high speed for 5 to 7 minutes, scraping down the sides of the mixing bowl often, until the cream cheese is fluffy. Add the ricotta cheese, melted white chocolate and sugar next. Mix again for a few minutes until the mixture is uniform. Add the eggs last and mix again for 1 to 2 minutes, until well combined.
- Carefully pour the cheesecake batter over the chocolate cake base and spread evenly. Press fresh raspberries into the cheesecake batter.
- Reduce the oven temperature to 325F. Place the cheesecake pan onto a large baking pan and fill the pan with water; a waterbath will help keep the cheesecake level and prevent cracking. Bake the cheesecake at 325F for 1 hour and 30 minutes; until the sides are set and the center is just slightly wobbly. Turn off the oven, open the oven door slightly and allow the cheesecake to cool in the oven for at least an hour. Then transfer the cheesecake into the refrigerator to set overnight.
KETO CHOCOLATE CHIP CHEESECAKE BARS - IT STARTS WITH GOOD FOOD
From itstartswithgoodfood.com
Reviews 394Calories 280 per servingCategory Keto/Low Carb
- Line a 8x8 baking pan with parchment paper or aluminum foil, lightly spray with cooking spray and set aside.
CHOCOLATE CHEESECAKE BARS RECIPE - CHOWHOUND
From chowhound.com
5/5 (2)Total Time 3 hrs 10 minsCategory Dessert, Lunch, Make AheadCalories 68 per serving
- Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide; set it aside.
- Coat an 8-by-8-inch metal baking pan with butter and line it with the parchment seam-side down (the 2 long ends will hang over the edges).
- Be sure to fit the parchment as smoothly as possible into the pan, snugly creasing it into the corners.
CHOCOLATE CHEESECAKE BARS - I AM BAKER
From iambaker.net
5/5 (2)Total Time 4 hrs 35 minsCategory DessertCalories 367 per serving
- In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
- After the cheesecake has chilled, make the whipped cream. Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
THE BEST NO-BAKE CHOCOLATE CHEESECAKE BARS - SIMPLY HOME ...
From simplyhomecooked.com
5/5 (1)Calories 297 per servingCategory Dessert
- Place 24 whole Oreos in a food processor and pulse until you get fine crumbs. Then add 1/4 cup of melted unsalted butter into the food processor and pulse again until the butter is well combined.
- In the meantime place 2 (8ounce) bricks of softened cream cheese into a large mixing bowl along with 1 cup of granulated sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla extract. Using an electric hand mixer, beat everything together until well combined.
- Pour the cheesecake batter right over the Oreo crust and smooth it out with a spatula. Place in the refrigerator for at least 4 hours before serving.
EASY CHOCOLATE CHEESECAKE BAR RECIPE | BEYOND FROSTING
From beyondfrosting.com
Reviews 6Estimated Reading Time 6 minsCategory CheesecakeTotal Time 1 hr 1 min
- Preheat the oven to 350°F. Spray a 9-inch square pan with cooking spray then line the bottom and sides with parchment paper.
- Grind the Oreo cookies into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the Oreo crumbs with the melted butter and stir until well combined. Press into the prepared pan.
- In a mixing bowl, beat the cream cheese, sugar and cocoa powder until well combined and free of any lumps, scraping down the bowl as needed.
- Next beat in the eggs, vanilla and sour cream and finally add the melted chocolate and beat until all ingredients are well combined. Pour the batter over the crust and spread evenly.
NO BAKE DARK CHOCOLATE CHEESECAKE BARS
From runningwithspoons.com
4.6/5 (9)Total Time 1 hr 15 minsEstimated Reading Time 5 mins
- Line a 9×4 loaf pan with parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add graham crackers, coconut flour, and cocoa powder to the bowl of a food processor and process until the graham crackers have broken down into fine crumbs. Add cream cheese, honey, and vanilla extract, and continue processing until the mixture sticks together and a dough begins to form. If it seems too crumbly or dry, add a small splash of almond milk to reach a moister consistency.**** The dough should be moist enough to hold together when you press it between your fingers, but not so moist that it’s wet and sticky.
- Transfer dough to your prepared baking pan and use a spatula or your hands to spread it evenly in the pan, making sure to press down firmly. Set aside.
- Place chocolate chips and coconut oil in a microwave-safe bowl and heat on high in 30 second increments until melted and smooth, making sure to stir between each.
CHOCOLATE CHEESECAKE BARS - JUST SO TASTY
From justsotasty.com
Reviews 2Category DessertCuisine AmericanTotal Time 6 hrs 5 mins
- Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs. Alternatively, place the cookies in a freezer bag and crush with a rolling pin.
CHEESECAKE BARS RECIPE - EASY AND DELICIOUS CHEESECAKE BARS
From dessertsonadime.com
5/5 (2)Total Time 5 hrs 5 minsServings 24Calories 162 per serving
- Mix together the crust ingredients in a medium size mixing bowl. Then press this mixture into the bottom of the 8X8 baking pan.
- Then cream together on high with a hand held mixer or stand up the mixer, the cream cheese, flour and sugar until the mixture is light and fluffy.
TRIPLE CHOCOLATE CHEESECAKE BARS - THE BEST KETO RECIPES
From thebestketorecipes.com
5/5 (1)Total Time 3 hrs 50 minsCategory DessertCalories 320 per serving
CHOCOLATE CHEESECAKE BARS - FOODNESS GRACIOUS
From foodnessgracious.com
3/5 (1)Category DessertCuisine AmericanTotal Time 40 mins
CHOCOLATE CHAI CHEESECAKE BARS | LOVE AND OLIVE OIL
From loveandoliveoil.com
Servings 16Total Time 4 hrs
CHOCOLATE CHEESECAKE BARS - EASY DESSERT RECIPES
From easydessertrecipes.com
5/5 (1)Total Time 1 hrCategory DessertCalories 715 per serving
CHOCOLATE MOUSSE CHEESECAKE BARS - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
5/5 (3)Total Time 30 minsCategory DessertCalories 48 per serving
SALTED CHOCOLATE CHEESECAKE BARS - THE COOKIE ROOKIE®
From thecookierookie.com
4.7/5 (3)Calories 701 per servingCategory Dessert
CHOCOLATE CHEESECAKE BARS - FUN AND FOOD CAFE
From funandfoodcafe.com
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From rumble.com
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From foodnetwork.ca
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From maebells.com
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CHOCOLATE CHERRY CHEESECAKE BARS - BEST CRAFTS AND RECIPES
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