DOUBLE-LAYER CHEESECAKE BARS
Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust., For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 292 calories, Fat 19g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 248mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY CHEESECAKE BARS
Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you'll need to thaw them fully before beginning the process.
Provided by Erin Jeanne McDowell
Categories cakes, custards and puddings, dessert
Time 1h45m
Yield One 9-by-13-inch pan (about 15 bars)
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
- Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
- Make the filling: In a medium pot, toss the strawberries with 1/4 cup/50 grams granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
- Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups/250 grams granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
- Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it's not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
- Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
- Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners' sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 347 milligrams, Sugar 33 grams, TransFat 0 grams
TWO-TONE CHEESECAKE
"Looking to create an original for the Alaska State Fair contest, I came up with this creamy cheesecake," notes field editor Cindi Paulson of Anchorage. "It won Grand Champion!"
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined., Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours 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. Meanwhile, place chopped chocolate in a small bowl., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.
Nutrition Facts : Calories 432 calories, Fat 26g fat (15g saturated fat), Cholesterol 141mg cholesterol, Sodium 208mg sodium, Carbohydrate 48g carbohydrate (40g sugars, Fiber 1g fiber), Protein 5g protein.
DOUBLE-LAYER PUMPKIN CHEESECAKE BARS
This is my daughter's pumpkin cheesecake bar recipe. She made it for us at Thanksgiving dinner. It was delicious and the layers look very pretty for presentation.
Provided by Spritzer
Categories Desserts Cakes Pumpkin Cake Recipes Pumpkin Bar Recipes
Time 4h10m
Yield 16
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, butter, and sugar for crust. Press onto the bottom and a little bit up the sides of a 9-inch square baking pan. Place in the refrigerator until ready to use.
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine cream cheese, sugar, and vanilla extract for filling in a mixing bowl; beat with an electric mixer until smooth. Beat in eggs, one at a time. Remove 1 cup of batter and spread it onto bottom of the graham cracker crust.
- Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended. Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
- Bake in the preheated oven until the center is set, 35 to 40 minutes. Remove from the oven and allow to cool, 20 to 30 minutes. Place in the refrigerator until firm, about 3 hours. Cut into 16 squares and top with whipped topping.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 20.4 g, Cholesterol 69.3 mg, Fat 17.8 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 10.7 g, Sodium 175.8 mg, Sugar 14.5 g
TWO-TONE CHEESECAKE BARS
Chocolate and white cheesecake are swirled atop a chocolate cookie crust, then topped with a rich chocolate glaze. A decadent treat for special occasions.
Provided by Allrecipes Member
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
- In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
- Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers covered in refrigerator.
- Chocolate Glaze: In small saucepan, over low heat, melt chocolate with butter and salt. Remove from heat; add confectioners' sugar and hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup)
Nutrition Facts : Calories 236 calories, Carbohydrate 17.1 g, Cholesterol 53 mg, Fat 14.6 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.6 g, Sodium 145.5 mg, Sugar 13.7 g
TWO-TONE CHEESECAKE BARS
Chocolate and white cheesecake are swirled atop a chocolate cookie crust, then topped with a rich chocolate glaze. A decadent treat for special occasions.
Provided by Allrecipes Member
Yield 30
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
- In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
- Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers covered in refrigerator.
- Chocolate Glaze: In small saucepan, over low heat, melt chocolate with butter and salt. Remove from heat; add confectioners' sugar and hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup)
Nutrition Facts : Calories 236 calories, Carbohydrate 17.1 g, Cholesterol 53 mg, Fat 14.6 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 8.6 g, Sodium 145.5 mg, Sugar 13.7 g
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