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.
FUDGE-GLAZED CHOCOLATE CHEESECAKE BARS
Watch these luscious cheesecakes bars disappear fast from your dessert table - a perfect treat for all chocolate lovers!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 300°F. In ungreased 13x9-inch pan, combine all crust ingredients; mix well. Press firmly in bottom of pan.
- Beat cream cheese until fluffy in large bowl. Add condensed milk, melted chocolate, vanilla and eggs; beat until smooth, scraping down sides of bowl frequently. Pour filling over crust.
- Bake at 300°F. for 40 to 50 minutes or until set. Cool 30 minutes.
- In small saucepan, melt 2 oz. unsweetened chocolate and 2 tablespoons margarine over low heat, stirring until smooth. Remove from heat. Add water and powdered sugar; beat until smooth.
- Spread topping over warm cheesecake. Refrigerate 1 1/2 hours or until cold. To serve, let stand 15 minutes. Cut into squares.
Nutrition Facts : Calories 325, Carbohydrate 29 g, Cholesterol 65 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 serving, Sodium 220 mg, Sugar 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.
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.
FUDGE CHEESECAKE BARS
I got this from Mr. Food. Looking for a rich fudge and creamy chocolate cheesecake recipe? Say no more, the name Fudge Cheesecake Bars speaks for itself. It is addictive.
Provided by LINDA BAILEY
Categories Chocolate
Time 1h10m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.In a large microwaveable bowl, place baking chocolate and butter. Microwave on high 2 to 2-1/2 minutes, stirring after each minute, until chocolate and butter are completely melted. Beat in 2 cups sugar, 3 eggs, and the vanilla, until blended. Stir in flour, then spread batter in prepared baking dish.
- 2. In a medium bowl, beat cream cheese, the remaining sugar, and remaining egg. Stir in candy. Drop by dollops over batter. With a knife, swirl the batter to the top to create a marbled effect. Bake 40 to 45 minutes, or just until set. Cool completely in baking dish on a wire rack. Cut into bars.
CHOCOLATE FUDGE CHEESECAKE
I made this recipe from Southern Living for Christmas and everyone just loved it! The recipe makes two 9 inch cheesecakes so it feeds a lot of people. This three layered cheesecake has a rich brownie bottom layer with a center layer of cream cheese and a decadently rich chocolate glaze covering the top. The recipe is easily halved. The Chocolate Glaze top layer is intended to divide between the two cheesecakes. However, I used one full recipe to top one cheesecake. Allow 8 hours chilling time. This cheesecake is absolutely delicious and I am sure you will enjoy it, too!
Provided by Bev I Am
Categories Cheesecake
Time 1h45m
Yield 2 9
Number Of Ingredients 16
Steps:
- Sprinkle 1/2 cup toasted and chopped pecans evenly over the bottom of each of 2 greased and floured 9-inch springform pans.
- Microwave chocolate squares in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted.
- Stir until smooth.
- Beat butter and 2 cups sugar at medium speed with an electric mixer until light and fluffy.
- Add 4 eggs, 1 at a time, beating just until blended after each addition.
- Add melted chocolate, beating just until blended.
- Add flour, beating at low speed just until blended.
- Stir in 1 teaspoon vanilla and chocolate morsels.
- Divide batter evenly between pans, spreading over chopped pecans.
- Beat cream cheese at medium speed with an electric mixer until smooth; add 1 3/4 cups sugar, beating until well blended.
- Add 7 eggs, 1 at a time, beating just until blended after each addition.
- Stir in 2 teaspoons vanilla.
- Divide cream cheese mixture evenly between each pan, spreading over brownie batter.
- Bake at 325° for 1 hour and 15 minutes or until set.
- Remove from oven; cool cheesecakes completely on wire racks.
- Spread top of each cooled cheesecake with 1 recipe Chocolate Glaze; cover and chill 8 hours.
- Remove sides of pans before serving. Garnish with mint sprigs and sliced strawberries, if desired.
- Chocolate Glaze:.
- Melt 1 (12-ounce) package semisweet chocolate morsels and 1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
- Whisk until chocolate melts and mixture is smooth. If you wish, double the Chocolate Glaze recipe if making two cheesecakes.
- Makes about 2 cups.
CHOCOLATE GLAZED CHEESECAKE
This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it! -Caryn Wiggins, Columbus, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. pkg. cream cheese, brown sugar and flour until fluffy. Add one egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. , In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer., Bake at 325° for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours., For glaze, melt chocolate and butter. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.
Nutrition Facts : Calories 467 calories, Fat 31g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 328mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.
FABULOUS FUDGE CHEESECAKE
This fudgy cheesecake is particularly popular with my two children. It's also a favorite with guests at the cheesecake party my wife and I host every year.-Scott Fox, Fergus Falls, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the wafer crumbs, sugar and cocoa; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese until smooth. Gradually beat in chocolate. Add eggs; beat on low speed just until combined. Gradually stir in milk and vanilla. Pour over crust. Place pan on a baking sheet., Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 446 calories, Fat 26g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 204mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
FUDGE TRUFFLE CHEESECAKE
Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The topping for this cake is your choice, you could use chocolate dipped strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.
Provided by macs
Categories Desserts Cakes Holiday Cake Recipes
Time 5h
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan.
- In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
- In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
- Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.
- Allow to cool to room temperature, then refrigerate for several hours before serving.
Nutrition Facts : Calories 552.1 calories, Carbohydrate 51.4 g, Cholesterol 127.1 mg, Fat 35.9 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 20.7 g, Sodium 288.3 mg, Sugar 33.6 g
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- 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.
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