Berry Ganache Cheesecake Bars Recipes

BERRY & GANACHE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. In a bowl, mix cracker crumbs, pecans and salt; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Spread over crust. Bake until center is almost set, 15-20 minutes. Cool 1 hour on a wire rack., 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 vinegar and corn syrup; cool slightly, stirring occasionally. Pour over cheesecake layer; let stand 5 minutes. Top with berries., Refrigerate at least 3 hours, covering when completely cooled. Cut into bars.

BERRY CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Coat 13x9-inch baking pan with no-stick spray.
• MIX together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.
• BEAT cream cheese until smooth using an electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust.
• STIR jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.
• BAKE 25 to 30 minutes or until center is set. Cool to room temperature. Chill.

KETO BERRY-PECAN CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add pecans to a food processor and chop very finely. Add sweetener, cinnamon, and nutmeg and process for a few more seconds. Pour mixture into a bowl and add melted butter. Stir together and press crust mixture into the bottom of a divided brownie pan with the divider removed.
• Beat egg until fluffy in a large bowl with an electric mixer. Mix in cream cheese 1 ounce at a time. Beat mixture until cream cheese is smooth. Add sweetener, sour cream, vanilla extract, and almond milk. Beat together until filling is smooth. Stir in melted butter. Pour filling over the crust in the brownie pan. Insert divider into the pan.
• Bake in the preheated oven for about 35 minutes.
• Meanwhile, heat a small pot over medium heat. Add mixed berries and sweetener and bring to a simmer, about 5 minutes. Stir berries and crush some with a spoon so that a liquid starts to form. Cook for about 10 minutes more.
• Allow cheesecake bars to cool in the brownie pan, about 1 hour. Pour berry sauce on top of bars.

DOUBLE BERRY BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
• Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
• For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.