CHEESECAKE BARS
Rich and creamy as cheesecake, but much easier to make!
Provided by Frances Mann
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 1h
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 6.4 g, Cholesterol 16.7 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.7 mg, Sugar 3.5 g
KEY LIME PIE CHEESECAKE BARS
If possible, use the juice of Key limes for this recipe. If you aren't able to find them, use an alternative, as Ree has done here.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h5m
Yield 12 bars
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
- Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
- For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
- Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
- When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.
EASY CHEESECAKE BARS
My college roommate used to make these cheesecake bars. Every time I make these bars someone asks what's the crust made out of. No one can believe it's just your average crescent rolls.
Provided by Hazels Momma
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Unroll 1 package of crescent rolls and pat down to seal in bottom of a 9x13 pan.
- Mix both packages of cream cheese with egg yolk, sugar, and vanilla.
- Spread cream cheese mixture on crescent rolls in your pan.
- Unroll your second package of crescent rolls and pat over top of the cream cheese mix. Lightly brush top of crescent roll crust with remaining egg white.
- Bake at 350 for about 30 minutes or until light brown.
- Cool and serve with sliced strawberries or blueberries.
Nutrition Facts : Calories 239.7, Fat 12, SaturatedFat 6.8, Cholesterol 58.6, Sodium 242.8, Carbohydrate 28.1, Fiber 1.1, Sugar 13.8, Protein 5.2
CRISPY-TREAT CHEESECAKE BARS
Sweeten your Fourth of July (or any celebration) with these crunchy-creamy bars. The cheesecake layer is the perfect ying to the yang of the crackly rice cereal. Make the bars a day ahead, then cut and top with berries before serving.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 16 bars
Number Of Ingredients 15
Steps:
- For the crispy layer: Line a 9-inch square pan with foil, leaving a 2-inch overhang on two sides. Lightly coat the foil and a wooden spoon with cooking spray.
- Melt the butter in a medium saucepan over medium heat. Add the marshmallows, honey, vanilla and a pinch of salt, and stir with the prepared wooden spoon until the marshmallows have completely melted, 4 to 5 minutes. Add the rice cereal, and stir until the mixture is fully combined. Transfer the mixture to the prepared pan, and press into an even layer. Let sit at room temperature until firm, about 20 minutes.
- For the cheesecake layer: Meanwhile, combine the gelatin with 2 tablespoons water in a small microwave-safe bowl, and set aside to soften, about 5 minutes.
- Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the sour cream, sugar, lemon juice, vanilla and a pinch of salt, 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 the gelatin to the cream cheese mixture, and beat on medium high speed to combine, about 30 seconds.
- To assemble: Pour the cream cheese-gelatin mixture over the cooled crispy layer, and spread out evenly. Wrap the pan loosely with plastic wrap, and refrigerate until the cheesecake layer is set, about 2 hours. (The bars can be assembled and refrigerated overnight.) Cut into 16 bars, and top each with raspberries and blueberries before serving.
- Copyright 2014 Television Food Network, G.P. All rights reserved.
NO-BAKE CHEESECAKE BARS
No-bake cheesecake is an excellent dessert for cooks with a lot of friends and not a lot of time. Unlike a traditional cheesecake, the no-bake variety is eggless, making it smooth, light, and all about the dairy. This version includes tangy Greek yogurt and a bit of whipped cream for added loft. Serve big squares with in-season fresh fruit or a dollop of fresh jam.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- In a large bowl, beat the cream cheese, confectioners' sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
- To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 179 milligrams, Sugar 13 grams, TransFat 0 grams
LIGHT & EASY CHEESECAKE BARS
Fresh hints of lemon in the tender crust and creamy filling of these berry-topped treats. -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Line a 9-in. square pan with foil; coat with cooking spray and set aside., In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tablespoons lemon juice. Add flour and salt; mix well. Press into prepared pan. Bake at 350° for 14-16 minutes or until edges are golden brown., Meanwhile, in a small bowl, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon zest and remaining lemon juice. Pour over crust. , Bake 14-18 minutes longer or until filling is set., Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into squares, then triangles. Garnish with raspberries.,
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
EASY LEMON CHEESECAKE BARS
Make and share this Easy Lemon Cheesecake Bars recipe from Food.com.
Provided by angelfan
Categories Bar Cookie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix together dry cake mix, 1 egg and the oil, until crumbly.
- Set aside 1 cup of this mixture.
- Pat remaining mixture into bottom of ungreased 9x13 pan.
- Bake at 350 for 15 minutes.
- Remove from oven.
- In bowl, beat together cream cheese, sugar, lemon juice and remaining egg until smooth.
- Spread over baked crumb mixture.
- Sprinkle remaining crumb mixture over that.
- Return to oven for 15 minutes.
- Cool in fridge and cut into bars.
PHILADELPHIA 3-STEP CHEESECAKE BARS
Discover everything that's awesome about cheesecake in these easy-to-make, easy-to-transport PHILADELPHIA cheesecake bars! These PHILADELPHIA 3-Step Cheesecake Bars are perfect for potlucks, bake sales and more.
Provided by My Food and Family
Categories Dairy
Time 4h35m
Yield 16 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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CHEESECAKE BARS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 35 minsCategory DessertsCalories 248 per serving
- Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
- Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
- Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
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