PHILADELPHIA 3-STEP CHEESECAKE BARS
Discover everything that's awesome about cheesecake in these easy-to-make, easy-to-transport PHILADELPHIA cheesecake bars! These PHILADELPHIA 3-Step Cheesecake Bars are perfect for potlucks, bake sales and more.
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Combine graham crumbs and butter; press onto bottom of 8- or 9-inch square pan. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Cool.
- Refrigerate 3 hours.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CARAMEL CHEESECAKE BARS
A delicious nut crust, topped with a creamy caramel layer is a hand-held version of everyone's favorite dessert.
Provided by My Food and Family
Categories Cheesecake
Time 5h50m
Yield 32 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
- Microwave caramels and cream in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with remaining nuts.
- Bake 30 to 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SALTED CARAMEL CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h45m
Yield 24 squares
Number Of Ingredients 16
Steps:
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
- For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
- Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
- For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
- Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
- Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.
PHILLY CARAMEL CHEESECAKE BARS
Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h30m
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 15.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 182.3 mg, Sugar 7.5 g
CARAMEL PECAN CHEESECAKE BARS
This looks so awesome and so rich! Am keeping it here for safekeeping. These look so good. Kraft's Food & Family Magazine, Fall 2007. Chilling time is 4 hours until overnight.
Provided by Manami
Categories Bar Cookie
Time 1h
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F
- Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Remove 1/2 cup of the pecans; set aside.
- Finely chop remaining pecans.
- Mix wafer crumbs, chopped pecans and butter.
- Press firmly onto bottom of prepared pan.
- Refrigerate until ready to use.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
- Add sour cream, flour and vanilla; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour over crust.
- Bake 45 minute or until center is almost set.
- Cool completely.
- Place caramels in microwaveable bowl.
- Add water.
- Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
- Pour over cheesecake; top with the reserved pecans.
- Melt chocolate as directed on package; drizzle over cheesecake.
- Refrigerate at least 4 hours or overnight.
- Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
- Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 229.4, Fat 17.3, SaturatedFat 9.1, Cholesterol 65.1, Sodium 125.6, Carbohydrate 15.9, Fiber 0.5, Sugar 13, Protein 4
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