CREAM CHEESE BARS I
This cookie has a chewy bottom crust with a sweet cream cheese layer on top. I like this best with a yellow or lemon cake mix.
Provided by Charlene
Categories Desserts Cookies Cake Mix Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
- Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
- In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
- Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 69.1 g, Cholesterol 88.2 mg, Fat 20.5 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 410.6 mg, Sugar 53.1 g
CREAM CHEESE SQUARES
Cream cheese squares. Very easy, and very good.
Provided by Ann
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
- Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.4 g, Cholesterol 20.5 mg, Fat 14.2 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 245.8 mg, Sugar 11.8 g
CINNAMON CREAM CHEESE SQUARES
I like to make these cream cheese squares for a quick breakfast treat or easy dessert. Even my young daughter can help out.-Gay Snyder, Deerfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.
Nutrition Facts : Calories 91 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 81mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY CREAM CHEESE SQUARES
This is a light dessert that I like to make in the summertime. It consists of a shortbread crust topped with a cream cheese layer and then fresh strawberries and a gelatin glaze. Serve with additional whipped topping, if desired.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 3h
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
- Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
- Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
- Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
- Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
- Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares
Nutrition Facts : Calories 444.7 calories, Carbohydrate 51.2 g, Cholesterol 54.5 mg, Fat 25.5 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 17.4 g, Sodium 173 mg, Sugar 37.8 g
CREAM CHEESE SQUARES
Make and share this Cream Cheese Squares recipe from Food.com.
Provided by Garnet
Categories Bar Cookie
Time 50m
Yield 20 Squares
Number Of Ingredients 6
Steps:
- Combine cake mix, 1 egg, butter and nuts to the consistancy of cookie dough.
- Press into a 9X13 baking dish.
- Mix 3 eggs, cream cheese and powdered sugar and blend with electric mixer until smooth.
- Pour over cake mix.
- Bake at 325 deg.
- for 40 minutes.
Nutrition Facts : Calories 300.3, Fat 14.6, SaturatedFat 6.3, Cholesterol 67.5, Sodium 252.6, Carbohydrate 40, Fiber 0.6, Sugar 30, Protein 3.6
CREAMY CHEESECAKE SQUARES
This is my favorite cheesecake made easy. It bakes in a jiffy and is rich, creamy and irresistible, especially when served with fresh fruit. -Katie Koziolek, Hartland, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a bowl, beat cream cheese and sugar. Add eggs, yogurt, vanilla, lemon juice and biscuit mix; mix just until smooth. Pour into a greased 9-in. square baking dish. Bake at 350° for 25-30 minutes or until center is nearly set. Place on a wire rack while preparing topping. In a bowl, combine sour cream, sugar and vanilla until smooth. Carefully spread over cheesecake. Bake for 4 minutes (topping will not brown or set). Cool on a wire rack for 1 hour. Refrigerate until completely cooled. Garnish with fruit if desired.
Nutrition Facts :
PECAN CREAM CHEESE SQUARES
From Wills Point, Texas, field editor Dorothy Pritchett says, "This rich, easy dessert is perfect after a light meal."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cake mix, 1 egg and butter until blended. Stir in pecans. Press into a greased 13-in. x 9-in. baking pan; set aside. , In a small bowl, beat the cream cheese, sugar and remaining eggs until smooth. Pour over pecan mixture. , Bake at 350° for 45-55 minutes or until golden brown. Cool on a wire rack; cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 204 calories, Fat 11g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 140mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM CHEESE BARS
I found this among some old recipes. It's clipped from a newspaper dated January 31, 1971. Keeping it here for safekeeping.
Provided by IAcupcake
Categories Bar Cookie
Time 1h7m
Yield 1 pan
Number Of Ingredients 10
Steps:
- For the crust, cream the butter and the sugar. Add the flour and nuts. Mix will be crumbly. Reserve one cup for topping.
- Press into a 9x9 pan. Bake at 350 degrees for 12-15 minutes.
- For the filling, blend sugar and cream cheese until smooth. Add the rest of the ingredients. Spread over the crust, sprinkle with reserved topping, and bake at 350 degrees for 25 mintues until knife comes out clean.
Nutrition Facts : Calories 2743.7, Fat 185.9, SaturatedFat 94.7, Cholesterol 627.8, Sodium 1224.3, Carbohydrate 234.2, Fiber 7.4, Sugar 123.8, Protein 46.9
CREAMY PEACH PIE BARS
With a crisp graham cracker crust, lemony cream cheese filling and a sweet peach topping, these bar cookies are like a cross between cheesecake and juicy peach pie. You can make them a few days ahead of time and store them in the fridge; they're at their best when served slightly chilled.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 3h30m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish, and line with parchment paper so that there is a 2-inch overhang on the two long sides.
- Prepare the crust: In a food processor, pulse together graham crackers, pecans, butter and salt until the mixture feels damp and sandy. Pour into the prepared pan and press it down into an even layer.
- Bake until firm and slightly darker in color, 12 to 14 minutes. Transfer to a rack and reduce the oven temperature to 325 degrees. You can bake the crust up to 6 hours ahead, or use it while it's still hot.
- Make the filling: Wipe out the food processor, then add cream cheese, cream and ½ cup sugar, and process until very smooth. Add eggs, lemon zest, vanilla and salt, and process until well combined. Pour the cream cheese mixture onto the crust.
- Put the peaches into a medium pot and taste one. If it's very sweet, add 1 tablespoon sugar. If it's on the tart side, add 2 tablespoons sugar. Add lemon juice and bring to a simmer. Cook, stirring once or twice, until the sugar dissolves, 2 to 3 minutes. Spoon peaches and their liquid gently over the cream filling.
- Bake until set and firm, 40 to 50 minutes. Transfer to a wire rack to cool completely, then chill in the refrigerator for at least 2 hours before cutting and serving. Bars can be made up to 1 day in advance, and will keep in an airtight container in the refrigerator for a few days. Serve directly from the fridge.
CREAM CHEESE SQUARES
Make and share this Cream Cheese Squares recipe from Food.com.
Provided by yogabead
Categories Cheesecake
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray 9 x 13 pan with cooking spray.
- Unroll 1 package crescent rolls and pat on bottom of pan.
- Mix cream cheese, vanilla, and 1 C sugar until light and fluffy.
- Spread over crescent rolls Unroll 2nd package of crescent rolls and put on top of cream cheese mixture Mix topping together (cinnamon, 3/4 C sugar, and melted butter) and sprinkle on top of 2nd package of crescent rolls Bake at 350 F for 30-35 minutes.
- Cool completely.
- Store in fridge.
Nutrition Facts : Calories 594.4, Fat 29.2, SaturatedFat 17, Cholesterol 106, Sodium 517.8, Carbohydrate 75, Fiber 2.2, Sugar 46.3, Protein 9.7
EASY CREAM CHEESE FRUIT SQUARES
Make and share this Easy Cream Cheese Fruit Squares recipe from Food.com.
Provided by Ed Paulhus
Categories Bar Cookie
Time 3h45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 F.
- To prepare crust: In medium saucepan place 1/4 cup sugar and butter;heat until butter is melted, stirring occasionally.
- Stir in graham cracker crumbs;press mixture evenly over the bottom of a 13 x 9-in.
- baking pan.
- In a large bowl with an electric mixer beat cream cheese until smooth.
- Gradually beat in remaining 3/4 cup sugar.
- Beat in eggs, one at a time, and vanilla, until well blended.
- Spoon blueberry filling over crust. Carefully pour cream cheese mixture over blueberries.
- Bake just until set, 45 to 50 minutes.
- Cool.
- Chill until cold, about 2 hours or longer.
- Cut into 24 squares.
- Serve garnished with strawberry halves or mint leaves, if desired.
Nutrition Facts : Calories 186.6, Fat 13.6, SaturatedFat 7.4, Cholesterol 69, Sodium 150.6, Carbohydrate 13.6, Fiber 0.1, Sugar 10.9, Protein 3.1
CREAM CHEESE SQUARES
You can make these glorious Cream Cheese Squares in less than an hour, thanks to refrigerated crescent dinner rolls. Perfect with coffee or for dessert.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Unroll 1 can of dough onto bottom of 13x9-inch pan sprayed with cooking spray; pat out to evenly cover bottom of pan, firmly pressing perforations and seams together to seal.
- Beat cream cheese, vanilla, egg and 1/2 cup sugar with mixer until blended; spread over dough in pan.
- Unroll remaining crescent dough onto large sheet of waxed paper; firmly press perforations and seams together to form 13x9-inch rectangle. Invert over cream cheese mixture; remove and discard waxed paper.
- Bake 30 to 35 min. or until golden brown. Combine remaining sugar and cinnamon; sprinkle over dessert before cutting into squares to serve.
Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 220 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 8 g, Protein 3 g
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