Cookies And Creme Cheesecake Bars Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix flour, walnuts, butter, and brown sugar together in a bowl. Line a 9x13-inch baking pan with half the crust mixture.
• Bake in the preheated oven until browned, about 15 minutes. Remove crust and leave oven on.
• Mix cream cheese and white sugar together in another bowl using an electric mixer until blended. Add eggs, milk, and vanilla extract; mix until blended. Pour on top of the baked crust. Sprinkle with remaining crust mixture.
• Bake in the hot oven until set, about 25 minutes.

Steps:

• 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.
• Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking 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 and serve!
• Enjoy!

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.

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, 1/4 cup egg substitute and oil; mix until blended. Reserve 1/2 cup mixture for topping. Press remaining mixture onto bottom of a 13x9-in. baking pan coated with cooking spray. Bake 11-13 minutes or until edges are light brown., In a small bowl, beat cream cheese, sugar and lemon juice until smooth. Add remaining egg substitute; beat on low speed just until blended. Spread over crust. Crumble reserved topping over filling., Bake 11-13 minutes longer or until filling is set. Cool on a wire rack 1 hour. Cut into bars. Refrigerate leftovers.

Steps:

• Heat oven to 350°F.
• Beat butter, 1/3 cup powdered sugar and vanilla in large bowl with mixer until well blended. Gradually beat in 1-1/2 cups flour. Stir in nuts; press onto bottom of13x9-inch pan sprayed with cooking spray. Bake 15 min.
• Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Add eggs, 1 at a time, beating well after each addition. Add remaining flour, lemon zest and juice; mix well.
• Pour cream cheese mixture over crust. Bake 30 min. or until center is set. Cool completely. Sprinkle with 1 Tbsp. powdered sugar just before cutting into bars to serve.

Steps:

• combine margarine, cake mix and 1 large egg, beaten -- mix well.
• press into 9x13" pan -- beat together cream cheese, brown sugar, powdered sugar, 2 eggs, and vanilla.pour over crust -- bake at 325* for 45 minutes --
• cool on rack --
• when cool, dust tops of cookies with additional sifted powdered sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

Steps:

• For the crust, cream the butter and the sugar. Add the flour and nuts. Mix will be crumbly. Reserve one cup for topping.
• Press into a 9x9 pan. Bake at 350 degrees for 12-15 minutes.
• For the filling, blend sugar and cream cheese until smooth. Add the rest of the ingredients. Spread over the crust, sprinkle with reserved topping, and bake at 350 degrees for 25 mintues until knife comes out clean.

Steps:

• Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
• In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
• Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

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.

Steps:

• Heat oven to 325°F.
• Crush 12 cookies finely; place in medium bowl. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, cut remaining cookies into quarters.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in quartered cookies. Pour over crust.
• Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Steps:

• Preheat oven to 350°F.
• Combine butter, flour, oats and brown sugar until crumbly.
• Press 1/2 the mixture into bottom of 9x13 baking pan.
• Beat cream cheese, white sugar, eggs, cinnamon and nutmeg in a large mixing bowl. Stir in rhubarb.
• Pour over prepared crust.
• Sprinkle with remaining reserved topping.
• Bake for 40-45 minutes. Cool and refrigerate.
• Serve cool.

Steps:

• line the bottom of a greased 13x9" baking pan with one package of crescent rolls.pinching seams together; set aside.
• blend cream cheese, vanilla, sugar and egg yolk together.spread evenly over crust --
• gently place remaining crescent roll dough on top, pinching seams together.
• set aside.
• whisk egg white until frothy, brush over the top of dough.
• sprinkle with topping, bake at 350* until golden about 25-30 minutes.
• slice into bars to serve.