CHOCOLATE-COVERED CHEESECAKE SQUARES
Satisfy your cheesecake craving with these bite-sized treats. Dipped in chocolate, the sweet, creamy delights are party favorites. But be warned...you won't be able to eat just one! -Esther Neustaefer, La Crete, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 49 squares.
Number Of Ingredients 12
Steps:
- Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.
Nutrition Facts : Calories 141 calories, Fat 10g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 48mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHEESECAKE BARS
When you don't have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. -Louise Good, Flemington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE-COCONUT CHEESECAKE SQUARES
With its cheesecake center nestled between toasted coconut and a fudgy crust, this rich treat just may be the candy bar of your dreams. Be sure to use unsweetened dried coconut, sometimes labeled "desiccated."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 7 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on 2 sides. Butter parchment.
- Stir together graham cracker crumbs and 2 cups coconut.
- Place chocolates and 3 tablespoons sugar in a heatproof bowl, and set over a pan of simmering water. Heat, stirring, until melted. Add butter, and stir until melted and smooth. Remove from heat, and let cool slightly. Whisk in 1 egg.
- Stir chocolate mixture into coconut mixture. Press evenly into prepared pan. Bake until set, 10 minutes. Transfer to a wire rack, and let cool in pan.
- Using a mixer fitted with a whisk attachment, beat cream cheese and remaining cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce speed to medium, and add egg yolks and remaining 2 eggs, 1 at a time, until well combined. Scrape sides of bowl. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass mixture through a fine-mesh sieve into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining cup coconut evenly over the top.
- Bake, rotating pan halfway through, until top layer is just set and coconut is golden brown, 40 to 45 minutes. Let cool completely in pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment to lift out cheesecake. Run a knife under hot water, and dry well. Use it to cut cheesecake into 1-inch squares, wiping knife clean between cuts.
TRIPLE-CHOCOLATE CHEESECAKE BARS
What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 81mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP CHEESECAKE BARS
A super easy, but rich bar for any occasion.
Provided by Kymberly Brennan
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 45m
Yield 36
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
- Bake in the preheated oven until set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 25 g, Cholesterol 31.5 mg, Fat 11 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 105.7 mg, Sugar 5.6 g
CHOCOLATE CHEESECAKE SQUARES
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h30m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
- Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
- Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
- Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.
Nutrition Facts : Calories 302 g, Fat 12 g, Fiber 1 g, Protein 6 g
CHOCOLATE CHEESECAKE BARS
Steps:
- 1. Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. To prepare the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
- 2. Meanwhile, to prepare the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75-percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.
- 3. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the melted chocolate into the wet ingredients and mix until smooth.
- 4. Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
- 5. To prepare the glaze: Put the chocolate, butter, and corn syrup in microwave-safe bowl. Heat the glaze in the microwave at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth and add the sour cream. Spread the glaze evenly over the warm cake. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature.
- Store the bars, covered, in the refrigerator for up to 5 days.
LAYERED CHOCOLATE CHEESECAKE SQUARES
They like chocolate. They like cheesecake. So they'll really, really like these easy to make chocolate-cheesecake squares!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 15 servings, 1 square each
Number Of Ingredients 6
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Empty Crust Mixes from both packages into large bowl. Add margarine; mix with fork until crumbs are well moistened. Press firmly onto bottom of prepared pan.
- Empty each Filling Mix into separate medium bowl. Prepare each filling with the milk as directed on package. Spread the chocolate filling evenly over the crust, then top with the cheesecake filling. Drizzle with melted chocolate.
- Refrigerate at least 1 hour or until ready to serve. Cut into 15 squares to serve. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 20 g, Protein 4 g
CHOCOLATE CHIP CHEESECAKE SQUARES
This is an easy, delicious bar dessert using prepared cookie dough. Always a huge hit at picnics and for a sweet snack at home. Once you take a bite, you won't be able to stop eating it! Try using different varieties of cookie dough like chocolate chunk or chocolate chips with walnuts.
Provided by IHeartDogs
Categories Bar Cookie
Time 55m
Yield 24 squares
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cut one package of cookie dough into approximately 1/2 inch slices.
- (Note: This is easier if you freeze the dough just slightly and slice with a sharp knife ran under hot water.) Line the slices in the bottom of a 13x9 inch pan.
- Gently press cookie slices together to fill any holes.
- In a medium bowl, combine the softened cream cheese, eggs, sugar and vanilla, either by hand or using a mixer, until well blended.
- Pour mixture over cookie dough.
- Slice the second package of cookie dough into 1/2 inch slices.
- Place the slices evenly over the cream cheese mixture.
- You will be able to see the cream cheese mixture, the slices will not cover it completely.
- Bake in the oven for 30-45 minutes.
- Remove from oven, cool completely and refrigerate until ready to use.
- Cut into 24 squares and serve!
MARBLED CHOCOLATE CHEESECAKE BARS
I learned to bake and cook from my mother. I grew up in a family of 12 and we all had chores to do - mine was to help prepare the meals. The more I cooked, the more I enjoyed it. Now it's my favorite hobby.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
GERMAN CHOCOLATE CHEESECAKE SQUARES
When people ask about my all-time favorite recipe, I have a hard time deciding. But this recipe is definitely tops among sweet.-Jerry Minerich, Westminster, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, salt, egg, butter and 1 cup of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 15x10x1-in. baking pan. In a large bowl, beat cream cheese until smooth; gradually add cocoa and sugar. Beat until fluffy. Beat in eggs, one at a time. Add vanilla. Pour into crust. Bake at 350° for 20-25 minutes or until crust is golden brown; cool. , In a saucepan, combine first four topping ingredients; cook over low heat until thick, about 8-10 minutes, stirring constantly. Remove from heat; stir in vanilla, coconut and nuts. Spread over cooled cake. Chill at least 1 hour. Store in the refrigerator.
Nutrition Facts : Calories 157 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 107mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
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