Cream Cheese Bars I Food

CHEESECAKE BARS

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
• Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
• Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
• Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
• Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
• Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
• Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

LEMON CREAM CHEESE BARS

Steps:

• Heat oven to 350°F.
• Beat butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.
• Pour cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.

APPLE CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F.

CHOCOLATE CHIP CHEESE BARS

Steps:

• Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. , In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

CHERRY CREAM CHEESE BARS

Steps:

• Begin by preheating your oven to 350 degrees F.
• With a stand mixer, cream together the butter, sugar, and salt until light and fluffy. Add the eggs one at time. Beat well after each addition. Then, put in the vanilla and almond extract. Finally, gradually add in the flour and baking powder.
• Spread about 2 1/2 cups of this batter into a greased 15x10x1-inch baking sheet. (I found it easiest to use an offset spatula greased with a little cooking oil to spread out the batter.)
• In a medium-size bowl, beat together cream cheese, sugar, and egg. Add this on top of the first layer of batter. Then, spread out the cherry pie filling.
• Drop the remaining batter by spoonfuls over the filling. Bake about 35-40 minutes or until golden brown. Cool in pan on a wire rack.
• Once the bars are cool, in a small bowl mix together confectioners' sugar, extracts, and enough milk to reach a drizzling consistency. Drizzle over the top.

CREAM CHEESE LEMON BARS

Steps:

• Preheat oven to 350 degrees and line a 9x13 inch pan with foil or parchment with plenty of overhang around the edges to lift the bars out of the pan before cutting.
• Prepare the crust by combining flour, sugar, salt, and butter cubes in a food processor or blender. Cover and pulse until fine crumbs form. (You can also do this with a pastry cutter, fork, or with your fingers in a large bowl.)
• Press crust into prepared pan and bake for 10 minutes while you prepare the filling.
• Prepare the filling by combining cream cheese and sugar in a large bowl. Cream together until smooth. Mix in flour, powdered sugar, lemon juice, eggs, and vanilla until completely incorporated.
• Pour filling over crust and return to oven for 30 minutes.
• Allow to cool for about 20 minutes, then cover and transfer chill in the fridge 4 hours or overnight. Lift the foil edges to remove the bars from the pan, slice into squares, sprinkle with additional powdered sugar, and serve.

BLUEBERRY CREAM CHEESE BARS {COPYCAT BLUEBERRY JAMBOREE}

Steps:

• Preheat oven to 325°F and line a 9x13-inch baking dish with parchment paper. Set aside.

CREAM CHEESE COOKIE BARS

Steps:

• 1. Preheat oven to 350°. Using a hand mixer or a stand mixer, mix the first four ingredients until light and fluffy, about 2 minutes on med-high speed. Into an 8×8 inch greased baking dish, evenly press 2 cups cookie dough. Pour cream cheese mixture over top and spread to edges of dish. Break the remaining dough into small pieces and sprinkle over top of cream cheese mixture. Lower oven heat to 325° and bake bars for 35-40 minutes or until tester comes out (almost) clean. Let cool completely out on the counter before cutting into 16 equal pieces. Chilling in the refrigerater for one hour before removing cut bars prevents breakage. Refrigerate leftovers (if any!)

CREAM CHEESE BARS

Steps:

• Preheat oven to 350 degrees.
• Spray 13X9 inch pan with Pam.
• Mix cake mix, 1 egg and 1 stick melted margarine.
• Press into bottom and spread a little up sides of pan.
• Topping.
• Beat remaining ingredients until smooth and creamy, about two to three minutes.
• Spread over cake mixture evenly.
• Bake until light brown, 30 to 40 minutes.
• Cool completely before cutting with a sharp knife.

CREAM CHEESE BARS

Steps:

• For the crust, cream the butter and the sugar. Add the flour and nuts. Mix will be crumbly. Reserve one cup for topping.
• Press into a 9x9 pan. Bake at 350 degrees for 12-15 minutes.
• For the filling, blend sugar and cream cheese until smooth. Add the rest of the ingredients. Spread over the crust, sprinkle with reserved topping, and bake at 350 degrees for 25 mintues until knife comes out clean.

CREAM CHEESE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.