Fudge Marble Cheesecake Bars Food

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

FUDGE CHEESECAKE BARS

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.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
• Preheat the oven to 375 degrees F.
• In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

MARBLE CHEESECAKE BARS

Steps:

• Preheat oven to 300. Lightly spray a 9x13 pan with Pam.
• Combine crushed cookies and butter. Press mixture into bottom of pan. Beat cream cheese until fluffy; gradually beat in condensed milk. Add eggs and vanilla; mis well.
• Pour two thirds of batter onto crust.
• Melt chocolate according to package directions and add to remaining one third batter. Add creme de caco.
• Spoon over top of vanilla layer.
• Bake 45 -50 minutes, or until set.
• Cool or chill; cut into bars. Store in refrigerator.

FUDGE MARBLE CHEESECAKE

Steps:

• Preheat oven to 350 and grease a 9x 13 pan.
• Remove marble pouch and 1 cup cake mix and set aside.
• Combine remaining cake mix with oil and 1 egg until a soft dough forms.
• Press in bottom and 1 1/2 inches up the sides of the pan.
• Bake for 10 minutes.
• Combine reserved cake mix, 2 eggs, sugar, cheeses, and creams.
• Beat 3 minutes at medium speed.
• Reserve 1 1/2 cups.
• Spoon the rest of the mixture over the crust.
• Combine reserved cheese mixture with marble pouch and combine well.
• Spoon mixture randomly over the pan.
• To marble, pull a knife through the pan in wide curves.
• Bake 30-40 minutes until the center springs back when touched lightly- do not over bake Immediately run a knife around the edge of the cake.
• Cool completely and refrigerate until serving time.
• Cut into bars.

CHEESECAKE FUDGE

Steps:

• Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
• Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
• Bring to a full rolling boil on medium heat; stirring constantly.
• Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
• Remove from heat.
• Stir in cream cheese and white chocolate chips until melted.
• Add vanilla extract and mix well.
• Pour into prepared pan.
• Cool at room temperature.
• Cut into squares.

MARBLE CHEESECAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
• Reserve 1 cup dry cake mix for filling. In large bowl, beat remaining cake mix, the butter and 1 egg with electric mixer on low speed just until dough forms. Press in bottom of pan.
• In large bowl, beat sugar, cream cheese and vanilla with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
• In same bowl, beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan one-quarter turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
• Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on cooling rack. Refrigerate 30 minutes. Run knife around sides of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.