Nutty Crumb Caramel Cheesecake Bars Food

NUTTY CHEESECAKE SQUARES

Steps:

• In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. , In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

SEA SALT CARAMEL SWIRL CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
• CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
• Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
• Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
• Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
• Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

CRANBERRY CRUMBLE CHEESECAKE BARS

Steps:

• Preheat oven to 350°F. Grease and flour a 9"x 13"x 2" baking pan.
• Place the flour, oats, butter, sugar, brown sugar, baking powder, and salt in the bowl of a food processor. Pulse several times until the mixture is crumbly.
• Remove 1 cup of the mixture and mix with the pecans, forming small clumps with your fingers. Refrigerate until needed.
• Press the remaining crust mixture firmly and evenly into the bottom of the prepared pan. Bake 15 minutes. Then, set aside to cool slightly.
• Place the cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Stir in the dried cranberries.
• Pour the filling mixture over partially cooled crust. Spread evenly.
• Scatter the reserved crumb topping over the filling.
• Bake 40 to 45 minutes, or until the edges are brown and the filling is set.
• Cool in the pan on a wire rack for 20 minutes. Cover and chill for at least 2 hours before serving.

NUTTY CRUMB CARAMEL CHEESECAKE BARS

Steps:

• 1. First pre-heat the oven to 350F. Then spray the bottom & sides of a 13x9 inch baking pan with cooking spray. Then placethe cookie mix in a medium bowl & cut in the butter until mixture is crumbly. Reserve 1 1/2 cups of the mixture forthe topping. Then press the remaining mixture into the bottom of the baking pan. Then Bakefor about 10 mins.
• 2. Next in a large bowl beat the cream cheese,sugar, flour,1/4 cup of the caramel topping ,vanilla & egg with an electric mixer on medium speed until smooth.
• 3. Next spread the cream cheese mixture evenly overthe partially baked cookie base. Then sprinkle with the reserved crumb topping,almonds & toffee bits.
• 4. Then bake for about 35 to 30 minsor until lightly golden brown. Let fully cool about 30 mins. Then refrigerate for about 2 hours or until fully chilled. The drizzle with the remaining 1/4 cup caramel topping. Then cut into 9 rows by 4 rows to make the bars. Store in the refrigerator.

CREAMY CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a small bowl, combine the flour, walnuts and brown sugar; cut in butter until crumbly. Set aside 2/3 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Bake 10-12 minutes or until lightly browned., Meanwhile, in a small bowl, beat cream cheese and sugar until light and fluffy. Beat in the egg, milk, lemon juice and vanilla just until blended. Pour over crust; sprinkle with reserved crumb mixture., Bake 15-20 minutes or until filling is set. Cool on a wire rack for 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers.