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
How To make Black and White Cheesecake Bars's Videos
Donal's Delicious Raspberry and White Chocolate Cheesecake Bites | This Morning
Just when you thought a cheesecake couldn't get any better, Donal is introducing us to the no bake cheesecake bar for a sweet Thursday pick me up! They are minimal fuss and are an ultimate crowd pleaser. With the classic flavour combo of white chocolate and raspberry, you'll struggle to say no to a second slice.
Broadcast on 10/03/22
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Nutella Cheesecake Bars | Nutella Cheesecake Bars Recipe
#nutellacheesecakebars #nutellabars #barsrecipe
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Nutella Cheesecake Bars
Servings - 4 - 5
INGREDIENTS
All purpose flour - 340 grams
Powdered sugar - 100 grams
Butter - 100 grams
Cream cheese - 220 grams
Powdered sugar - 80 grams
Egg - 1
Vanilla essence - 1/2 teaspoon
Nutella - 30 grams
PREPARATION
1. In a mixing bowl, add 340 grams all purpose flour, 100 grams powdered sugar, 100 grams butter and mix it well.
2. Transfer this mixture into a baking dish and spread it evenly to make a base.
3. Preheat the oven to 350°F/180°C. Bake for 15 - 20 minutes.
4. Remove it from oven and allow it to cool.
5. In a mixing bowl, add 220 grams cream cheese and whisk it well.
6. Add 80 grams powdered sugar and whisk it again.
7. Add 1 egg, 1/2 teaspoon vanilla essence and mix it well.
8. Add 30 grams nutella and mix it again.
9. Transfer this mixture on to the prepared base and spread it evenly.
10. Add some nutella over it and make a design with the help of a toothpick.
11. Preheat the oven to 350°F/180°C. Bake for 25 - 30 minutes.
12. Remove it from oven and allow it to cool.
13. Cut it into pieces.
14. Refrigerate for 30 minutes.
15. Serve.
White Russian Cheesecake Cookie Bars
Vanilla-infused vodka and espresso give this cookie treat its classic white Russian flavor.
For the full recipe:
12 Days of Christmas | Black & White Cheesecake Bars
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Pineapple Carrot Cheesecake Bars
Ingredients
1 1 /4 cups All purpose flour
1/4 tsp Salt
1/2 tsp Baking powder
1 tsp Cinnamon powder
1 1/4 cups Brown sugar pack
1/2 cup Butter melted
1 tbsp Canola oil
2 large Eggs
1 tsp Vanilla extract
1 cup Shredded Carrots
1/2 cup Pineapple crushed
250 grams Cream cheese
1/4 cup White sugar
1 egg, medium
1 tsp Vanilla extract
Bake in a preheated oven at 350°F for 20 to 30 minutes.
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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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