Zebra Cheesecake Bars Food

S'MORES CHEESECAKE BARS

Steps:

• Preheat the broiler. Pour 1/2 cup heavy cream into a medium saucepan and set aside. Line a baking sheet with nonstick foil. Spread all but 1 cup marshmallows on the prepared pan. Broil until toasted, 30 seconds to 1 minute. Scrape the marshmallows into the saucepan of heavy cream using a spatula. Cook over medium heat, stirring constantly, until smooth and darkened in color, 6 to 9 minutes. Let cool, about 1 hour.
• Meanwhile, preheat the oven to 350˚. Line a 9-by-13-inch straight-sided baking pan with a double layer of foil, leaving a 2-inch overhang on the two long sides; coat with cooking spray. Mix the graham cracker crumbs, melted butter, 1/3 cup sugar and the salt in a large bowl with a fork. Press evenly and firmly into the pan. Bake until toasted, 10 to 12 minutes. Let cool completely, about 30 minutes.
• Beat the cream cheese, remaining 1/2 cup sugar and vanilla in a large bowl with a mixer on low speed, 1 minute. Increase the speed to medium high and beat until light and fluffy, 2 minutes. Reduce the speed to low and beat in 1 cup heavy cream, then increase the speed to medium high and beat until stiff peaks form, about 2 minutes. Reduce the speed to low again and beat in the cooled marshmallow cream, then increase the speed to medium and beat until light and fluffy, 1 to 2 minutes. Spread evenly over the crust and refrigerate until mostly set, about 2 hours.
• Put the chocolate in a small bowl. Heat the remaining 1/2 cup heavy cream in a saucepan over medium heat until just simmering. Pour over the chocolate and let stand 5 minutes, then stir until smooth. Spread the warm chocolate mixture over the cheesecake layer. Refrigerate until fully set, at least 6 hours or overnight.
• Preheat the broiler. Run a thin knife along the two short sides of the pan to loosen, then lift out the cheesecake using the foil overhang. Remove the foil and cut into squares.
• Line a baking sheet with nonstick foil. Place the reserved 1 cup marshmallows on the foil; broil until toasted, 30 seconds. Top each cheesecake bar with a few toasted marshmallows.

CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F(175 degrees C).
• To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
• Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
• To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
• Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.

ZEBRA BARS

Steps:

• Preheat oven to 350°.
• Butter a 13 x 9-inch baking pan.
• Melt 1 cup of the chocolate chips in a small saucepan over low heat, let cool slightly- (Or place the chips in a bowl and microwave on HIGH, stirring every 30 seconds, until melted, about 2 minutes.) Set aside.
• Sift together the flour and baking powder and set aside.
• In a large bowl, beat the butter and the brown sugar until light and fluffy.
• Beat in the eggs, one at a time, beating thoroughly after each addition.
• Add in the vanilla.
• Stir in the sifted dry ingredients until blended.
• Transfer half of the mixture to another bowl.
• Stir melted chocolate into one portion until blended.
• Spread chocolate batter in the prepared pan.
• Drop remaining batter by tablespoonfuls onto the chocolate batter.
• Spread carefully into an even layer.
• Sprinkle with remaining 1/2 cup chocolate chips and the walnuts.
• Bake on the center rack for 30 minutes, or until the edges begin to pull from the sides of the pan.
• Cool in the pan on a wire rack before cutting into bars.

ZEBRA CHEESECAKE BARS

Steps:

• PLACE cookies in food processor; cover. Process to form fine crumbs. Transfer to medium bowl. Add butter; mix well. Press firmly onto bottom of 13x9-inch dish. Refrigerate 10 minute.
• Meanwhile, beat cream cheese, sugar and 2 tablespoons milk in separate bowl with wire whisk until well blended. Stir in 1-1/4 cups of the whipped topping. Spread over crust.
• POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended.
• Spoon evenly over cream cheese layer. Let stand 5 minute or until thickened. Spread remaining whipped topping over pudding layer.
• REFRIGERATE at least 4 hours. Store leftover dessert in refrigerator.

ZEBRA CHEESECAKE

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 325 degrees F.
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom of a 10-inch springform pan. Bake until set, 15 to 18 minutes. Cool completely on a rack, about 30 minutes.
• Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
• For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will turn into a souffle!) Remove 5 cups of the batter to a large bowl and add 1/4 cup water. Stir until smooth and set aside.
• Add the cocoa powder and 1 cup water to the bowl with the remaining batter. Beat with an electric mixer on low speed until well combined and smooth, about 1 minute.
• Use a 4-ounce (1/4-cup) ladle to pour some of the chocolate batter into the center of the crust. Use a second 4-ounce (1/4-cup) ladle to pour the white batter into the middle of the chocolate batter. (The batters will spread and as you add alternating scoops of batter, they will widen forming concentric circles.) Add a ladle of chocolate batter to the center of the white batter. Repeat with the remaining batters, alternating between the flavors until all the batter is gone. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan.
• Bake until the outside of the cheesecake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake inside for 1 hour.
• Transfer the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge of the pan and let the cheesecake cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours and up to 12 hours.
• Run a knife around the edge of the pan one more time, then open the pan clasp to release the sides. Transfer the cheesecake to a serving platter or cake stand. Smooth the edges of the cheesecake with a knife.

CHURRO CHEESECAKE BARS

Steps:

• With a 13 x 9" baking pan, greased, open 1 can of the Pillsbury Cresent Dinner Rolls, and spread evenly on the bottom of the pan. Sealing the points where former rolls were. This forms the bottom crust.
• In a mixer, beat cream cheese, vanilla and egg and 1/2 cup sugar on medium speed until well blended.
• Spread cheese mixture evenly on the top of the crust.
• Unroll the second Pillsbury Cresent Dinner Rolls package, put on a 13 x 9" wax paper, and press and seal the ends of the rolls.
• Invert the dough to the top of the cheese, to form a top crust.
• Bake at 350 F, for 30-35 minutes, or until golden brown.
• Combine the last 1/2 cup sugar with the cinnamon, and sprinkle on top while still warm.
• Serve.

CHERRY CHEESECAKE BARS

Steps:

• Set oven to 350 degrees.
• Set oven rack to the second lowest position.
• Grease a 13x9-inch or an 11x7-inch pan (the cheesecake mixture will be higher if made in the 11x7-inch pan, but will bake out just as well, I actually prefer to bake the cheesecake in that size pan) baking pan.
• In a medium size bowl, mix the flour and brown sugar until blended.
• Cut in the 1 cup butter until mixture resembles coarse crumbs (I do mine on the food processor).
• Add/mix in coconut, oats and chopped pecans or walnuts; stir until well mixed.
• Press the mixture into the bottom of prepared baking dish (this might be a bit "fiddly" as the mixture will be very crumbley, don't worry if there are small areas in the pan that you did not cover, it will all spread out when baking).
• Bake for 20 minutes, or until crust is lightly browned.
• Cool on wire rack for 10-15 minutes.
• Meanwhile, to make the topping, in another bowl, beat cream cheese, sugar, eggs, vanilla and lemon peel with an electric mixer until blended and smooth (about 5 minutes).
• Pour over crust, and spread evenly.
• Bake for 40-45 minutes, or until center is set.
• Cool completely in pan on a wire rack.
• Spread with fruit filling over cooled cheesecake.
• Cover pan and refrigerate for a minumum of 6 hours (or overnight).
• Cut into 18 bars.