Layered Chocolate Cheesecake Squares Food

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

TRIPLE-LAYER CHOCOLATE CHEESECAKE

Steps:

• Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. , In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet., Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. , Bake at 325° for 55-60 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., For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving., For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set., Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set., To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use., Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.

TRIPLE-CHOCOLATE CHEESECAKE BARS

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.

LAYERED CHOCOLATE CHEESECAKE SQUARES

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Empty Crust Mixes from both packages into large bowl. Add margarine; mix with fork until crumbs are well moistened. Press firmly onto bottom of prepared pan.
• Empty each Filling Mix into separate medium bowl. Prepare each filling with the milk as directed on package. Spread the chocolate filling evenly over the crust, then top with the cheesecake filling. Drizzle with melted chocolate.
• Refrigerate at least 1 hour or until ready to serve. Cut into 15 squares to serve. Store leftover dessert in refrigerator.

LAYERED CHOCOLATE CHEESECAKE SQUARES

Steps:

• Mix crumbs from both packages and butter thoroughly with fork in medium bowl until crumbs are well moistened.
• Press firmly onto bottom of foil lined 13x9 inch pan.
• Prepare chocolate silk pie and cheesecake fillings, separately, as directed on each package.
• Spread chocolate filling evenly over crust; top with cheesecake filling.
• Refrigerate at least 1 hour.
• Garnish as desired.

CHOCOLATE CHEESECAKE SQUARES

Steps:

• Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
• Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
• Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
• Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

CHOCOLATE COVERED CHEESECAKE SQUARES

Steps:

• Heat oven to 300ºF.
• Line 8" square pan w/heavy duty foil with foil extending over sides of pan.
• Spray foil w/nonstick spray.
• In a small bowl, combine all crust ingredients; mixing well.
• Press into bottom of foil lined, sprayed pan.
• In a large bowl, beat cream cheese until smooth.
• Add all remaining filling ingredients; beat until smooth.
• Pour over crust.
• Bake at 300ºF.
• for 40 to 45 minutes or until edges appear set.
• Center will be soft but sets as it cools.
• Refrigerate until chilled, about 1 1/2 hours.
• Freeze until firm, about 2 hours.
• Lift cheesecake out of pan by lifting foil.
• Cut into 48 squares and place each square onto waxed paper.
• Melt coating ingredients in a small sauce pan over low heat until smooth, stirring frequently.
• Cool slightly, 2 to 3 minutes.
• Put into a small 2-cup bowl.
• Use a fork to stick into tops of squares, dip each one into coating and coat bottom and sides, let excess drip off.
• Place back onto waxed paper.
• Spoon about 1 teaspoon coating mixture over each bite to coat the tops and smooth with the back of the spoon.
• Let stand until firm, about 20 minutes.
• Store in the fridge.
• Tips.
• Try different flavored crumbs for the crust: chocolate or cinnamon grahams, vanilla or chocolate wafers.
• You can also slice cheesecake into larger squares and drizzle the melted chocolate over the top.
• Look in the cake decorating supplies department for dipping forks, which are angled for dipping.

CHOCOLATE-LAYERED NO-BAKE CHEESECAKE BARS

Steps:

• Line 13"x9" pan with foil, extending ends of foil over sides of pan to use later to lift out of pan.
• Mix graham crumbs, butter & 2 tablespoons sugar.
• Press firmly onto bottom of prepared pan, then refrigerate while preparing filling.
• Microwave 6 of the chocolate squares in microwaveable bowl on HIGH 1 minute, then stir until chocolate is completely melted.
• Set aside to cool slightly.
• With electric mixer on medium, beat cream cheese, 1/2 cup sugar & vanilla in large bowl until well blended.
• Gently stir in whipped topping.
• Pour half of batter into medium bowl, & stir into it the melted chocolate.
• Pour this mixture over crust, then cover that with the remaining plain batter.
• Melt remaining 2 chocolate squares as directed on package, then drizzle over batter.
• Refrigerate 3 hours or until firm.
• Using foil handles, remove cheesecake from pan, then cut into bars.
• Store tightly covered in refrigerator.