LATTE CHEESECAKE BARS
If you like capuccino cheesecake, which I love, you gotta try this lower calorie latte version cheesecake bars. They are so tasty. Cut them into triangles and serve them like cheesecake. WARNING: You must make this in a 13x9-inch pan or they don't cook right.
Provided by Vseward Chef-V
Categories Bar Cookie
Time 40m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Combine all crust ingredients in small bowl. Break Graham crackers into broken pieces and put in a food processor, add cinnamon and melted butter. Press onto bottom of ungreased 13x9-inch baking pan.
- Combine 2 tablespoons whipping cream and coffee granules in small bowl. Let stand 5 minutes or until coffee dissolves.
- Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture, eggs and vanilla. Beat, scraping bowl often, just until combined. Pour over crust. Bake for 20 to 25 minutes or until center is nearly set. Cool on wire rack 1 hour.
- Place 1/3 cup whipping cream in 1-quart saucepan. Cook over medium heat until whipping cream almost comes to a boil (1 minute). Remove from heat. Stir in chocolate chips until melted. Spread over cheesecake. Refrigerate until chocolate sets, about 1 hour. Cut into bars.
Nutrition Facts : Calories 105.6, Fat 9.2, SaturatedFat 5.6, Cholesterol 42.4, Sodium 62.8, Carbohydrate 4.8, Fiber 0.1, Sugar 4.1, Protein 1.7
PUMPKIN SPICE LATTE BARS
This creamy treat has got it all - a layer of coffee cheesecake with a layer of pumpkin cheesecake and a buttery graham cracker crust. Serve with some whipped cream and a sprinkle of pumpkin pie spice.
Provided by Stasty Cook
Categories Fruits and Vegetables Vegetables Squash
Time 4h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
- Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
- Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
- Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
- Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
- Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 13.9 g, Cholesterol 64.1 mg, Fat 15.5 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 188 mg, Sugar 9.1 g
PUMPKIN LATTE CHEESECAKE TARTS
It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
Nutrition Facts : Calories 239 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
More about "latte cheesecake bars recipes"
LEMON BLACKBERRY CHEESECAKE BARS | KITCHN
From thekitchn.com
VEGAN CHAI LATTE CHEESECAKE BARS - NOT ENOUGH …
From notenoughcinnamon.com
CHAI LATTE CHEESECAKE BARS | BAKING RECIPES | GOODTO
From goodto.com
{ LIGHTER } NO BAKE LEMON CHEESECAKE BARS - A LATTE …
From alattefood.com
LEMON CHEESECAKE BARS {THE BEST EVER!} - THE RECIPE …
From thereciperebel.com
OUR BEST RECIPES FOR CHEESECAKE BARS | TASTE OF HOME
From tasteofhome.com
NEW YORK-STYLE CHEESECAKE BARS - BAKER BY NATURE
From bakerbynature.com
CHEESECAKE BARS - ONCE UPON A CHEF
From onceuponachef.com
MOCHA LATTE CHEESECAKE BARS WITH GINGERSNAP CRUST
From sprinklebakes.com
THE BEST EASY CHEESECAKE RECIPE - A LATTE FOOD
From alattefood.com
LATTE CHEESECAKE BARS RECIPE - BAKING.FOOD.COM
From food.com
5/5 (7)Total Time 2 hrs 5 minsCategory Bar CookieCalories 167 per serving
PUMPKIN SPICE LATTE CHEESECAKE BARS | VERY BEST BAKING
From verybestbaking.com
Servings 16Calories 141 per servingTotal Time 1 min
CHEESECAKE BAR RECIPES | LAND O’LAKES
From landolakes.com
VEGAN CHAI LATTE CHEESECAKE - ADDICTED TO DATES
From addictedtodates.com
EGGNOG LATTE KETO CHEESECAKE BARS - BAKE IT KETO
From bakeitketo.com
CHEESECAKE BARS RECIPE - SHUGARY SWEETS
From shugarysweets.com
LATTE CHEESECAKE BARS RECIPE | LAND O’LAKES
From stage1.landolakes.com
LEMON BLUEBERRY CHEESECAKE BARS - A LATTE FOOD
From alattefood.com
CHEESECAKE BARS - MY BAKING ADDICTION
From mybakingaddiction.com
#60-minutes-or-less #time-to-make #course #preparation #occasion #for-large-groups #desserts #easy #beginner-cook #dinner-party #cookies-and-brownies #cheesecake #bar-cookies #gifts #brunch #number-of-servings
You'll also love