Cream Cheese Streusel Bars Food

APPLE STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs, butter and 4 oz. cream cheese with mixer until blended. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
• Beat remaining cream cheese, sugar, eggs and vanilla until blended. Spread over crust; top with pie filling. Combine nuts and reserved crumb mixture; sprinkle over pie filling.
• Bake 30 to 32 min. or until edges are lightly browned.

BLUEBERRY-STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine oats, butter, nuts, 1 cup flour and 1/2 cup sugar. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Toss blueberries with lemon juice in medium bowl. Add remaining flour and sugar; mix lightly. Spoon over batter; sprinkle with reserved crumb mixture.
• Bake 45 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

CHERRY STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs, butter and 4 oz. cream cheese with mixer until blended. Reserve 1-1/4 cups crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.; cool.
• Beat remaining cream cheese, sugar, eggs and extract until blended. Spread over crust; top with pie filling. Combine nuts and reserved crumb mixture; sprinkle over pie filling.
• Bake 30 to 32 min. or until edges are lightly browned.

BLUEBERRY STREUSEL BARS WITH LEMON-CREAM FILLING

Steps:

• Position rack in center of oven and preheat oven to 350 degrees.
• Line a 9x13" metal baking pan with foil, leaving a 1" overhang on the ends. LIghtly butter the botton and sides of the foil.
• In a large bowl, combine flour, oats, sugar, salt and baking powder. Using your fingers, blend butter completely into the flour mixture. Transfer 2 cups of crumb mixture to another bowl and reserve for topping. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. Tamp it down with the bottom of a measuring cup to even it out. Bake crust until starts to form a dry top, 10-12 minutes.
• Meanwhile, in a medium bowl, whisk the condensed milk, lemon juic, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will beginto thicken.
• Sprinkle the blueberries evenly over th hot crust and drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the blueberries. It's fine if lemon mixture isn't perfectly even. Bake until the lemon mixture just begins to form a shiny skin, 7-8 minutes.
• Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle. Bake until filling is bubbling at the edges and top is brown, 25-30 minutes.
• Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.

PUMPKIN STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Combine flour, 1 cup brown sugar, cinnamon and butter. Reserve 1-1/2 cups flour mixture for later use; press remaining flour mixture onto bottom of prepared pan. Bake 20 min.
• Meanwhile, beat cream cheese and remaining brown sugar in large bowl with mixer until blended. Add pumpkin, vanilla and pumpkin pie spice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Pour cream cheese mixture over crust; sprinkle with reserved flour mixture.
• Bake 35 to 40 min. or until center is almost set. Cool completely.
• Refrigerate 4 hours. Sprinkle with powdered sugar just before serving. Use foil handles to remove dessert from pan before cutting into bars.

CARAMEL STREUSEL BARS

Steps:

• Preheat oven to 350°.
• In a large bowl combine flour, brown sugar and egg.
• Cut in 1/2 cup butter.
• Stir in nuts.
• Reserve 2 cups of crumb mixture.
• Press remaining mixtuew firmly in bottom of greased 9 x 13" pan, I use Pam baking spray.
• Bake for 15 minutes. Remove from oven.
• In a heavy saucepan over low heat, melt caramels, condensed milk and 1/4 cup remaining butter.
• Cook until smooth.
• Pour over crust.
• Sprinkle evenlly with remaining crumbs.
• Bake for 20 minutes or until bubbly.
• Cool. Cut into bars.
• Store loosely covered at room temperature.

MAKEOVER CREAM CHEESE STREUSEL BARS

Steps:

• Preheat oven to 350°. In a large bowl, whisk together first five ingredients; cut in butter until fine crumbs form (mixture will be powdery). Reserve 1/2 cup mixture for topping. Lightly press remaining mixture into an 8-in. square baking pan coated with cooking spray. Bake just until set, 8-10 minutes., Beat cream cheese until smooth. Gradually beat in milk. Add egg and vanilla; beat just until blended. Pour over crust. Bake 15 minutes., Sprinkle reserved topping over filling. Bake until filling is set, 5-10 minutes. Cool completely on a wire rack. Store in refrigerator.