RED VELVET BOURBON CHEESECAKE BARS
Red velvet cake, bourbon and cheesecake belong together. Period. And chilling the cake layer (while the no-bake cheesecake firms up) gives the whole dessert a fun pudding-cake feel. But these layered bars don't have to be spiked for adults use vanilla extract for a kid-friendly version.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 12 bars
Number Of Ingredients 24
Steps:
- For the red velvet cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line an 8-inch square baking pan with foil, leaving an overhang on all sides. Coat the foil with cooking spray.
- Whisk together the flour, granulated sugar, baking soda and salt in a medium bowl; set aside. Stir together the cocoa powder and 2 tablespoons very hot water in a small bowl until smooth; let cool slightly. Stir together the milk and vinegar in another small bowl, and let stand until thickened, 3 to 5 minutes.
- Whisk together the oil, eggs and vanilla in a large bowl until smooth. Whisk in the food coloring and the cocoa mixture. Alternate whisking in the flour mixture in three additions and the milk mixture in two, starting and ending with the flour, until just combined. Pour into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Once the cake is cool enough to touch, press it down slightly to make the layer even. Place the pan on a cooling rack and let cool completely.
- For the cheesecake: While the red velvet cake bakes, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
- Heat the granulated sugar and corn syrup over medium heat in a small skillet. Cook, swirling the pan but not stirring, until the mixture turns amber, 5 to 7 minutes. Remove the skillet from the heat, and carefully whisk in the cream and bourbon. (If the caramel seizes and hardens, continue to stir over medium heat until it melts and is smooth again.) Bring the mixture to a fast simmer, and cook until the caramel thickens enough to coat the back of a spoon, 3 to 4 minutes. Let cool to room temperature, stirring occasionally to help the caramel cool faster.
- Beat the cream cheese with an electric mixer on medium-high speed in a large bowl until completely smooth, about 1 minute. Scrape down the side of the bowl. Add the cooled caramel, sour cream and confectioners' sugar, and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add it to the cream cheese mixture, and beat on medium-high speed to combine, about 30 seconds.
- Spread the cheesecake mixture over the red velvet cake in an even layer. Cover loosely with plastic wrap, and refrigerate until set, at least 2 hours.
- Make the whipped cream: Beat the cream and confectioners' sugar together with an electric mixer at medium-high speed in a large bowl until medium peaks form. Spread the cream over the cheesecake.
- Use the foil overhang to lift the bars out of the pan. Peel down the foil, and thinly trim the edges of the bars. Cut into 12 even rectangles, wiping the knife clean between cuts.
GOOEY RED VELVET CHEESECAKE BARS
A special occasion dessert that's made with cheesecake and box cake mix. It's a small serving dessert, but pretty delicious! Add sprinkles before serving.
Provided by Mrs Fitz
Categories Desserts Cakes Red Velvet Cake Recipes
Time 1h5m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
- Mix red velvet cake mix, butter, 1 egg, and 1 egg yolk together in a large bowl. Press evenly into the bottom of the prepared pan.
- Whisk cream cheese, sour cream, sugar, and vanilla extract together in a separate bowl. Beat in 1 egg until smooth. Beat in 1 egg yolk.
- Spread cream cheese mixture over the red velvet layer in the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pan, about 30 minutes. Cut into bars.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 39.2 g, Cholesterol 113.3 mg, Fat 27.6 g, Fiber 0.9 g, Protein 5.4 g, SaturatedFat 16.1 g, Sodium 414 mg, Sugar 6.4 g
PERFECT AND FAST RED VELVET CHEESECAKE COOKIE BARS
My cheesecake cookie bar recipe gives you the taste of decadent cheesecake without the hours of cooking and preparation. You can have it with a simple recipe that uses a cookie mix to speed up the process. My cheesecake cookie bar recipe cooks nice and fast too, so you'll have a delicious treat in record time!
Provided by gracescakes
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 51m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking pan.
- Stir cookie mix, 1/2 cup butter, 1 egg, and food coloring together in a bowl until just combined. Spread cookie dough into the prepared pan to cover entire bottom surface.
- Beat cream cheese, sugar, 1/2 cup butter, and 3 eggs together in a bowl using an electric mixer on medium-high speed. Add flour, heavy cream, and vanilla extract; mix until smooth, about 2 minutes. Pour cheesecake layer over the cookie dough layer in the pan.
- Bake in the preheated oven until cheesecake layer is slightly golden and firm to the touch, 30 to 45 minutes. Let cool.
- Melt chocolate in a microwave-safe bowl in 30-second intervals, stirring after each melting, about 90 seconds. Pour over the cooled cheesecake. Cover with plastic wrap and refrigerate until set. Cut into bars and store in the refrigerator.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 31.2 g, Cholesterol 89.5 mg, Fat 24.4 g, Fiber 0.3 g, Protein 4.3 g, SaturatedFat 13.5 g, Sodium 195.6 mg, Sugar 25.1 g
LOUISIANA RED VELVET CHEESECAKE BARS
Double up on delicious with Louisiana Red Velvet Cheesecake Bars. These red velvet cheesecake bars are a marriage of everyone's two favorite cakes.
Provided by My Food and Family
Categories Dairy
Time 5h48m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Melt 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.
- Bake 26 to 28 min. or until center is almost set. Cool completely.
- Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 100 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.5 g, Sugar 0 g, Protein 5 g
LOW CARB/ LOW SUGAR RED VELVET CHEESECAKE BARS
I found a recipe for Red Velvet Cheesecake Bars on Pinterest and me being on a low carb lifestyle I decided I had to make these bars! So, I made a few ingredients carb friendly and here you are! These bars are amazing, they combine two of my fave desserts! And, you can't even tell they are low carb/ low sugar! ENJOY!
Provided by countrycook97
Categories Dessert
Time 45m
Yield 8 2 inch bars, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease 8 X 8 inch pan.
- Red Velvet: Add melted butter to a large bowl and add sugar substitute, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into cocoa mix. Mix flour until lightly combined. Pour batter into prepared pan leaving 1/3 cup left for top of bars.
- Cream Cheese: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. Spread the cream cheese on top of red velvet layer in pan. Put remaining red velvet mix on top of cream cheese layer. Use top of knife to swirl through cream cheese mixture to create swirl pattern. Bake the brownies for 30 minute Remove and allow them to cool before cutting. ENJOY! :).
Nutrition Facts : Calories 310.9, Fat 23.4, SaturatedFat 13.6, Cholesterol 131.5, Sodium 139.4, Carbohydrate 21.7, Fiber 0.9, Sugar 18.1, Protein 5.1
RED VELVET CHEESECAKE SQUARES
Make and share this Red Velvet Cheesecake Squares recipe from Food.com.
Provided by CheesyGal
Categories Cheesecake
Time 1h
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- For the first layer: Spray the 9x13 pan with Pam.
- Combine 1 box red velvet cake mix, 1 stick melted butter, and 1 egg.
- Press into bottom of the pan.
- For the second layer: Soften the 8 oz. cream cheese.
- Beat in 2 eggs and the sugar.
- Pour over the first layer.
- Bake at 350 degrees for 40-45 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 312.9, Fat 18.4, SaturatedFat 10.7, Cholesterol 105.2, Sodium 175.9, Carbohydrate 35, Sugar 34.1, Protein 3.3
More about "red velvet cheesecake bars recipe 445 food"
RED VELVET CHEESECAKE RECIPE - ANNA PAINTER - FOOD
From foodandwine.com
Author Anna PainterTotal Time 4 hrs
- MAKE THE CRUST Preheat the oven to 350°. In a food processor, pulse the chocolate wafers with the salt until the cookies are finely ground. Transfer to a small bowl and stir in the butter. Press the crumbs evenly over the bottom and halfway up the side of a 9-inch springform pan. Bake for about 10 minutes, until the crust is set. Let cool on a rack. Wrap the springform pan tightly in aluminum foil.
- MAKE THE CHEESECAKE FILLING Reduce the oven temperature to 300°. In a stand mixer fitted with the paddle, beat the cream cheese at low speed with the sugar until smooth, about 3 minutes. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the vanilla and kosher salt. Slowly beat in the cream until no streaks remain.
- Transfer 1 cup of the cheesecake filling to a small bowl. Add the cocoa powder and red food coloring to the remaining filling and beat on low speed, scraping the side of the bowl as needed, until no streaks remain.
- Pour the red cheesecake filling into the pan. Spoon heaping tablespoons of the reserved white filling over the red filling and use a wooden skewer to swirl.
RED VELVET CHEESECAKE BARS - COCO AND ASH
From cocoandash.com
5/5 (5)Servings 9Cuisine AmericanCategory Dessert
- Prepare an 8x8 pan by lining it with parchment paper and spraying it with non-stick spray. (if you don't have parchment, just spray very well.)
- Add the butter and the baking chocolate to a small bowl and melt together in the microwave. Start with 30 seconds, then stir and continue in 30 second intervals until melted. Set aside to cool.
- In a larger bowl, add in the sugar, eggs, vanilla extract, red coloring. Beat together with an electric mixer or whisk.
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