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.
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 COVERED PEANUT BUTTER CHEESECAKE SQUARES
This cheesecake bar will a big hit with family and friends. A chocolate cookie crust, creamy peanut butter cheesecake center, and chocolaty ganache on top. One bite and you may never be the same... So good!
Provided by Beth Gordon
Categories Other Desserts
Time 1h30m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350F. Line (with foil) and grease (either non-stick spray or butter) a 9x13 pan (I use a glass casserole dish from Pyrex).
- 2. For chocolate crust:
- 3. Mix together the sugar, flour, cocoa powder, and baking powder. With beater, beat in the butter and egg. Spread with spatula in bottom of 9x13 pan.
- 4. Sprinkle 1 cup chocolate chips (might be less... I just sprinkle until evenly coated) onto crust.
- 5. For Cheesecake Batter:
- 6. Place the bowl and beater for whipping the whipping cream in the freezer for about 5 minutes until frosted. Whip the whipping cream until stiff (whipped cream doesn't fall off the beater.) Set aside.
- 7. Cream together the cream cheese, peanut butter, and sugar. Scrape bowl occasionally to ensure it's evenly mixed. Add, vanilla extract and whipped cream and blend together. Add eggs one at a time until incorporated.
- 8. Pour batter onto crust. Take butter knife and swirl just through batter (not all the way to the bottom) to ensure no air bubbles in batter.
- 9. Bake at 350F for 25 minutes.
- 10. Turn off oven, LEAVING THE DOOR CLOSED!!!!! Leave cheesecake in oven for 35 minutes longer.
- 11. Take out cheesecake and cool completely. (In a pinch I throw it in the freezer after cooling on the counter for 15 minutes)
- 12. For chocolate ganache:
- 13. Heat 1 cup heavy cream over medium heat until warm- almost hot.
- 14. Pull from heat and add semi- sweet chocolate chips. DO NOT STIR!!!
- 15. After the cream has cooled, transfer mixture to mixing bowl. (the chocolate will have melted) Beat on high until smooth and creamy. To make frosting instead of ganache (like pictured) add in 1 stick butter. before beating until smooth)
- 16. Spread over cooled cheesecake. (I do this step after removing the cheesecake from the pan- which is why I line the pan with foil).
- 17. Cut into bars and serve.
CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Nutrition Facts :
CHOCOLATE RIBBON BARS
No one will be able to eat just one of Gail Wiese's yummy Chocolate Ribbon Bars, full of butterscotch, peanut butter and chocolate flavor. Unlike similar crispy cereal treats, these aren't sticky! "Over the years I've accumulated quite a few recipes from my co-workers, and this one is easy to prepare," writes Gail from her home in Athens, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, melt butterscotch chips and peanut butter; stir until smooth. Gradually stir in cereal until well coated. Press half of the mixture into a greased 13-in. x 9-in. pan; set remaining mixture aside., In another large microwave-safe bowl, melt semisweet chocolate chips and butter. Stir in water until blended. Gradually add the confectioners' sugar, stirring until smooth., Spread over cereal layer. Cover and refrigerate for 10 minutes or until chocolate layer is set. Spread remaining cereal mixture over the top. Chill before cutting. ,
Nutrition Facts : Calories 260 calories, Fat 15g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE RIBBON CHEESECAKE
Oh my-chocolate cookie, coconut and pecan crust a cream cheese filling and a chocolate topping. Decadent and perfect for the holiday! Adapted from a 2007 calender!
Provided by Sharon123
Categories Cheesecake
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350*F>.
- Mix crushed cookies, margarine, pecans and coconut: press firmly into the bottom of a 13"x9" baking pan. Chill while preparing filling.
- Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until mixed well. Add the eggs, one at a time, mi,ing on low speed after each addition until just blended. Pour over the crust.
- Bake 40 minutes or until the center is almost set. Cool, then chill in fridge 3 hours and up to overnight.
- Place whipping cream and chocolate in a small saucepan. Cook on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Chill 15 minutes or until chocolate is firm. Store any leftover cheesecake in the fridge.
- To make this special:.
- Once chocolate topping is firm, place 2 additional chocolate squares in microwaveable bowl and microwave on Medium 1 minute, stirring after 30 seconds. Stir until the chocolate is totally melted. Pour it into a small reclosable plastic bag. Snip off one small corner from the bottom of bag; twist top of bag to squeeze chcolate from bag to pipe a special message, such as Love You, Greetings, etc. on top of cheesecake. Enjoy!
Nutrition Facts : Calories 664.4, Fat 50.6, SaturatedFat 24.9, Cholesterol 167.2, Sodium 466.9, Carbohydrate 47.3, Fiber 1.9, Sugar 35.8, Protein 10.3
RIBBON BAR CHEESECAKE
Let's take it from the top: Whip-creamed chocolate. On top of cheesecake. On top of a chocolate cookie crust with chopped pecans and coconut. Go! Make! Now!
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Mix crushed cookies, butter, nuts and coconut; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
- Cook whipping cream and chocolate in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring occasionally. Pour over cheesecake. Refrigerate 15 min. or until chocolate is firm.
Nutrition Facts : Calories 510, Fat 38 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 145 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHOCOLATE CHESS SQUARES RECIPE
Chocolate on bottom, cream-cheesy goodness on top. These bars are a HOME RUN.
Provided by Steph Loaiza
Categories Dessert
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees.
- Spray a 9x13" pan with cooking spray.
- In a medium-sized bowl, mix together the chocolate cake mix, melted butter, and one egg until it forms a soft dough. Press this mixture into the bottom of the 9x13" pan.
- In another bowl, mix together the cream cheese, powdered sugar, cocoa, and remaining two eggs until smooth. Pour over top the cake mixture.
- Bake for 40-50 minutes, until the tops and edges start to crack and turn a more golden brown.
Nutrition Facts : Calories 346 kcal, Carbohydrate 54 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 57 mg, Sodium 376 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
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
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