How To make Black and White Cheesecake Bars
Crust: 12 ounce pkg. chocolate chips
1/2 cup butter
2 cups graham cracker crumbs
Filling: 8 ounces cream cheese -- softened
1 can sweetened condensed milk
1 egg
1 teaspoon vanilla
Preheat oven to 325 F. In a medium saucepan, over Very Low heat or in Microwave on Power 6 melt the chocolate chips and butter. Stir until smooth. Stir in the graham cracker crumbs. Reserve 1/4 cup of crumb mixture and press rest in a 13x9" baking pan. In a large bowl with electric mixer, beat cream cheese until smooth. Gradually beat in the condensed milk, then the egg and vanilla. Pour the mixture over prepared crust. Sprinkle with reserved crumbs and bake at 325 f. for 25-35 minutes until set. Cool completely to room temperature on a wrie rack, then refrigerate for 2 hours or longer. Cut into 24 squares. tried, MC formatted and posted on TNT by bobbi744@sojourn.com
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Decadent Blackberry Cheesecake Browie Bars- The Scran Line
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Churro Cheesecake Bars
These easy-to-make cheesecake bars are the perfect dessert for your Cinco de Mayo celebrations! They're quick, simple and absolutely delicious.
Churro Cheesecake Bars have all the amazing taste of churros...with basically none of the work. Seriously, they're super easy to make and almost impossible to mess up. You've got to try them!
Pumpkin and Chocolate Cheesecake Bars - with yoyomax12
These cheesecake bars have lots of flavour but I found them a little light on the pumpkin flavour and very sweet. If you leave the sugar amount as is, I suggest cutting them into small pieces.
Where I found this recipe:
Black forest cheesecake recipe:
Ingredients:
Crust:
1 1/4 cups of gingersnap cookie crumbs (about 25 cookies), or whatever crust you like.
2 tablespoons granulated sugar
4 tablespoons butter
Filling:
2 8-ounce packages cream cheese
1 3/4 cup granulated sugar
3 eggs
2 tablespoons all-purpose flour
1 cup pumpkin puree (not pumpkin pie filling)
1/2 teaspoon pumpkin pie spice (I suggest doubling this amount because I like the flavour of it. If you can't find pumpkin pie spice, make your own, just google for a recipe)
1 teaspoon vanilla extract
pinch of salt (Omit if you use salted butter)
6 ounces semi-sweet chocolate chips or unsweetened chocolate
2 tablespoons butter
Prepare a 9x13 baking dish by lining it with foil and greasing the foil with cooking spray or butter. The foil allows you to easily lift out the dessert from the baking dish after you are done and makes it simple to slice and serve.
Crush ginger snap cookies with a food processor until they are fine crumbs, Crush enough cookies to make 1 1/4 cups of crumbs, about 25 cookies.
Place the crumbs in a bowl and add 2 tbsp sugar and 4 tbsp melted butter to crumbs. Mix well and press mixture into the bottom of the prepared baking dish. Set aside.
In a large bowl, place the two packages of cream cheese and blend them until smooth. Add the 1 3/4 cups sugar and blend until light and fluffy. Add eggs and blend. Add flour, pumpkin pie spice, vanilla and salt (if using) and mix on medium speed until combined.
Pour 1 1/2 cups of this mixture into a bowl and set aside.
Melt the chocolate and the 2 tbsps of butter together in the microwave or on low heat on the stove. Blend together until smooth and then pour it into the reserved 1 1/2 cups of cheesecake mixture. Blend together an pour over the cookie crumb crust.
Bake this at 325F for 15 mintues. The layer will not be cooked, just set a bit around the edges.
Pour the remaining plain cheesecake batter over the chocolate layer and then bake at 325F for 35-45 minutes until edges begin to separate from the foil and center is set and springs back slightly when touched.
Allow to cool an then refrigerate until cold before cutting and serving.
Keep refrigerated.INFO ABOUT ME :)
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Cookies & Cream Brownie Cheesecake Bars
Here is what you'll need!
Cookies & Cream Brownie Cheesecake Bars
Serves 10-12
INGREDIENTS
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
2 eggs, beaten
1 tablespoon vanilla extract
36 chocolate sandwich cookies
PREPARATION
Preheat oven to 325°F/165°C and grease a 9x13 baking pan.
Prepare the brownie mix in a bowl.
In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
Add the egg and vanilla, stirring until evenly combined.
Spread the brownie batter in an even layer on the bottom of the pan.
Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
Pour the cheesecake batter on top, spreading it evenly over the cookies.
Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
Cool and chill for at least 2 hours.
Slice, then serve!
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