Lauras Incredible Key Lime Cheesecake Bars Recipes

Steps:

• Make the crust: Line a 9-by-13-inch baking dish with foil, leaving an overhang. Put the butter and chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted and smooth. Pulse the cookies with the sugar in a food processor until finely ground. With the motor running, pour in the warm melted chocolate mixture and process until combined. Press the crumb mixture into the bottom of the prepared pan and refrigerate while you make the filling.
• Make the filling: Warm the lime juice in a small saucepan over low heat; whisk in the gelatin and sugar until completely dissolved, then remove from the heat and let cool slightly. Beat the cream cheese in a large bowl with a mixer on high speed until smooth and fluffy, about 4 minutes. Add the sweetened condensed milk and beat until smooth. Beat in the gelatin mixture and vanilla. Spread in the prepared crust and refrigerate until firm, at least 4 hours or overnight. Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring, until smooth. Drizzle over the cheesecake and refrigerate until ready to serve. Remove from the pan using the foil handles and slice into bars. Photograph by Johnny Miller

Steps:

• For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
• Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
• For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
• Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
• When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.

Steps:

• Preheat oven to 350f degrees.
• Mix together 1 cup flour, 1 cup graham cracker crumbs, melted butter, brown sugar, cinnamon and salt well to form a soft dough.
• Press the dough evenly into a 13x9x2 inch baking pan and bake for about 20 minutes or until lightly brown.
• While the crust is baking beat the well softened cream cheese until light and fluffy.
• Add the sweetend condensed milk, eggs, lime zest and juice and beat for 2-3 minutes or until light.
• Add the 1/2 cup flour and salt and beat until just mixed, do not over mix.
• Pour the filling mixture over the hot crust and spread out evenly.
• Bake until just set or about 20-25 minutes.
• Cool on a wire rack for at least an hour and then cut into bars.
• Dust cooled bars with confectioner's sugar.
• Chill bars in fridge or store in freezer, they freeze well.

Steps:

• Preheat oven to 350 degrees. Grease bottom of 2 quart rectangular baking dish; set aside.
• For crust: In medium bowl, combine crushed pretzels, melted butter, and 2 tablespoons sugar. Press mixture into bottom of prepared baking dish. Bake for 10 minutes.
• Meanwhile, for filling: In large bowl, combine cream cheese, 2/3 cup sugar, and vanilla. Beat with electric mixer on medium to high speed until combined. Add eggs; beat on low speed just until combined. Stir in lime peel and lime juice. Pour filling over crust. Sprinkle with nuts.
• Bake for 20 to 25 minutes or until center is set. Cool in baking dish on wire rack for 30 minutes. Cover and chill for 4 to 24 hours (top will crack slightly). Cut into bars.