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How To make Chocolate Cheesecake Bars
CRUST:
1 c Graham cracker crumbs
1/4 c Brown Sugar, packed
1/3 c Butter Flavor Crisco, melted
FILLING:
1 pk Cream cheese, softened
- 8 ounce package 1/2 c Sugar
3 tb Cocoa
2 Eggs
1/2 ts Vanilla
TOPPING:
2 tb Butter Flavor Crisco
1 pk Cream cheese, softened
- 3 ounce package 1 c Sugar, confectioners
1/2 ts Vanilla
Preparation Time: 20 Minutes Bake Time: 30 Minutes 1. Heat oven to 350 F.
2. CRUST: Combine graham cracker crumbs and brown sugar. Stir in butter
flavor crisco. Press into an ungreased 8 x 8 x 2 pan. Bake at 350 for 10 minutes. 3. FILLING: Beat cream cheese in a small bowl at medium speed until smooth.
Add other ingredients ( sugar, cocoa, eggs, flour and vanilla ), ONE AT A TIME. Mix well after each addition. Pour over baked crust. Bake at 350 for 30 minutes. Cool to room temperature.
4. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at
medium speed until well blended. Add confectioners sugar and vanilla. Spread over surface of cooled cheesecake. Cut into bars about 2 x 1 1/2 inches. Refrigerate. Makes 20 bars. Source: Butter Flavor Crisco Cookie Collection, page 32. Shared by: David Knight
How To make Chocolate Cheesecake Bars's Videos
White Chocolate Raspberry Cheesecake Bars | Sally's Baking Recipes
Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce. Baked in a 9-inch square pan, they sit on a buttery sweet Oreo cookie crust and are filled with real white chocolate.
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• Ask your recipe question or leave a review over on the recipe page.
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Easier and Quicker than Cheesecake: Cheesecake Bars
Smooth, creamy Cheesecake Bars are the quicker and more portable version of my well-loved cheesecake. My recipe includes a fudgy chocolate ganache topping to take these to the next level!
Recipe:
Ingredients
Crust
1 ½ cups graham cracker crumbs (170g)
2 Tablespoons granulated sugar
1 Tablespoon light brown sugar, firmly packed
7 Tablespoons unsalted butter, melted
Cheesecake
24 oz cream cheese, softened (use brick-style full-fat cream cheese) (680g)
1 cup granulated sugar (200g)
½ cup sour cream
1 teaspoon vanilla extract
3 large eggs, room temperature preferred
Ganache (optional)
4 oz semisweet or dark chocolate, finely chopped (may substitute chocolate chips, no chopping needed) (113g)
½ cup heavy cream (118ml)
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Instructions
00:00 Introduction
Crust
00:14 Preheat oven to 325F (165C) and line a 9x9” baking pan with parchment paper or foil (optional). Set aside.
00:20 Stir together graham cracker crumbs and sugars until combined.
00:34 Add melted butter and stir until all crumbs are moistened.
00:43 Press crumbs evenly into the bottom of prepared baking pan and set aside (no need to pre-bake before adding cheesecake batter).
Cheesecake
01:39 Combine cream cheese and sugar in large mixing bowl (or in bowl of stand mixer) and use an electric mixer (or paddle attachment on mixer) to beat on medium-speed until smooth, creamy, and lump-free.
02:18 Add sour cream and vanilla extract and stir on low-speed until combined.
02:36 Lightly scramble one egg with a fork then add it to the cheesecake batter and stir on low-speed until just-combined. Repeat with remaining eggs. Scrape the sides and bottom of the bowl to ensure all ingredients are evenly combined.
03:18 Pour batter evenly over graham cracker crust in prepared baking pan.
03:28 Transfer to the center rack of 325F (165C) preheated oven and bake for 35-45 minutes or until cheesecake is almost set (the center will still have some jiggle but will mostly be set, the edges may have puffed a bit, and if you lightly touch the center with your finger it should spring back to the touch).
03:54 Allow cheesecake to cool to room temperature then transfer to refrigerator to chill completely, at least 5-6 hours, preferably overnight.
04:06 After cheesecake has completely chilled, top with chocolate ganache if desired.
Ganache
04:15 Place chopped chocolate in a heatproof bowl. Pour cream into small saucepan and heat over medium heat. As soon as you see the cream beginning to simmer, remove from heat and pour evenly over chocolate. Do not stir, just cover the bowl with foil and allow to sit for 5 minutes undisturbed.
04:52 Remove foil and gently whisk ingredients together until chocolate is smooth and completely melted.
05:09 Pour evenly over cheesecake bars, using a spatula to smooth if necessary. Transfer to refrigerator until ganache has set (about 15-20 minutes) then cut into squares and serve.
Notes
Storing
Store in an airtight container in the refrigerator for up to 5 days. Cheesecake bars may also be wrapped and frozen for up to 3 months.
Chocolate version
See my recipe for chocolate cheesecake bars:
Mini cheesecakes
See my recipe for mini cheesecakes:
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No-bake white chocolate cheesecake bars - 6 ingredients
Oreo Cheesecake Bars Recipe
Rich, creamy and delicious baked Oreo cheesecake bars. Easy recipe for great dessert. If you an Oreo lover you'll love this Oreo cheesecake.
Printable Version:
More Cheesecake Recipes:
No-Bake Nutella Cheesecake:
Chocolate Cheesecake:
No-Bake Blueberry Cheesecake:
Peanut Butter Cheesecake:
No-Bake Strawberry Cheesecake:
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RECIPE:
Ingredients:
For the crust:
26 Oreo cookies
1/4 cup (60g) butter, melted
For the filling
2½ cups (560g) Full Fat Cream cheese, room temperature
2/3 cup (160g) Sour cream
12-16 oreo cookies, crushed
1 teaspoon Vanilla extract
3/4 cup + 2 Tbsp (175g) Sugar
3 eggs, room temperature
Directions:
1. Preheat oven to 325F (165C).
2. In a food processor or Ziploc bag crush Oreo cookies to fine crumbs. Add melted butter and pulse until combined.
3. Press into 9X9-inch (22X22cm) square pan or 20X25cm rectangle pan baking lined with parchment paper. Bake for 10 minutes. Set aside while making the filling.
4. In a large bowl beat cream cheese, vanilla extract and sugar until smooth. Add sour cream, beat until smooth. Add eggs, one at the time, beating to combine after each addition.
5. Crush or chop Oreo cookies and fold into the filling. Pour the filing over the crust. And sprinkle some crushed Oreos (optional).
6. Bake for 40-45 minutes or until almost set. Let cool to room temperature, then refrigerate for at least 4 hours. Cut into squares
Chocolate Chip Cookie Cheesecake Bars
These are soooooooooo yummy! ❤️️
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Link to recipe:
Cookie Dough:
2 cup Flour
1/2 tsp Baking Soda
1/2 tsp Salt
2/3 cup softened Butter
1/2 cup Sugar
2/3 cup Brown Sugar
1 Egg
2 tsp Vanilla
2 cup Chocolate Chips
Cheesecake Filling:
8 oz softened Cream Cheese
1/2 cup Sugar
1 Egg
1 tsp Vanilla
Preheat oven to 350.
Line a 8x8-inch square baking pan with parchment paper or aluminum foil and spray with nonstick spray.
Whisk together flour, baking soda and salt for crust.
Cream together butter, brown sugar and sugar until fluffy.
Add egg and vanilla and whip to incorporate.
Add flour mixture and mix until incorporated.
Fold in chocolate chips.
Press ⅔ of the mixture into the bottom of the prepared pan to form an even layer.
Combine filling ingredients and beat until blended.
Spread filling over the cookie dough layer and level.
Crumble remaining crust dough over the filling layer.
Bake for 40 minutes, or until cheesecake is set and cookie dough has browned.
Allow to cool completely and chill before slicing.
Cheesecake Cookie Bars | Best Dessert!
Looking for an easy and delicious dessert? Try these Cheesecake Cookie Bars. They are just perfect! Chocolate and cheesecake combined in one dessert is amazing.
Printable RECIPE:
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Ingredients:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup unsalted butter, softened
1/2 cup granulated sugar
2/3 cup cup dark brown sugar
1 large egg, room temperature
1 tsp vanilla
1 1/2 to 2 cups semi-sweet chocolate chips
Filling:
8 oz, 226g cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla
#chocolate #cookiebars #brookie