CHEESECAKE BARS
Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.
Provided by Jennifer Segal
Categories Desserts
Time 1h35m
Yield 16 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
- Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
- Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
- Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
- Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
- Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.
Nutrition Facts : ServingSize 1 square, Calories 248, Fat 16 g, Carbohydrate 24 g, Protein 3 g, SaturatedFat 9 g, Sugar 20 g, Fiber 0 g, Sodium 166 mg, Cholesterol 77 mg
SOUTHERN CHESS SQUARES
This recipe is similar to many others I've seen, but in my opinion, these are the BEST! They are also great for bake sales when individually wrapped.
Provided by prissycat
Categories Desserts Cakes Cake Mix Cake Recipes Cheesecake
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the cake mix, melted butter and the egg. Stir in the chopped pecans. Press mixture into the bottom of the prepared pan. Set aside.
- In a large bowl, beat the cream cheese with the confectioners' sugar. Beat in the eggs one at a time until blended.
- Pour cream cheese mixture over crust. Bake in the preheated oven for 45 minutes. Cool in the pan, then cut into squares before serving.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 37.9 g, Cholesterol 64.5 mg, Fat 20.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9.8 g, Sodium 260.2 mg, Sugar 29.2 g
EASY CHESS CAKE
This recipe was given to me years ago by a friend. My sons love this. I make it when we go on vacation so we can munch on it while in the car.
Provided by Cathy
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan.
- In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan.
- In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter.
- Bake for 35 minutes or until golden brown.
Nutrition Facts : Calories 333 calories, Carbohydrate 50.6 g, Cholesterol 58.8 mg, Fat 13.6 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 273.8 mg, Sugar 39.8 g
CHESS BARS
These chess bars (or chess squares) are an easy and sweet dessert using cream cheese and yellow cake mix.
Provided by Aimee
Categories Dessert
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Take the cake mix, 1 egg, and softened stick of butter and mix together.
- Pat down into a 9x13 pan.
- Mix together remaining eggs, cream cheese, powdered sugar, and vanilla and pour over cake.
- Bake at 350 for 10 minutes.
- Reduce heat to 325 and bake for 45-50 minutes.
- This cake will sink in the middle after it cools.
- Let cool completely before cutting. Cut into squares and place any remaining bars in the refrigerator in an airtight container (between layers of wax or parchment paper).
Nutrition Facts : Calories 197 kcal, Carbohydrate 32 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 41 mg, Sodium 198 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHESS CAKE BARS
I have not tried this recipe. I got it from Parish Pickens From Lakeshore United Methodist. The recipe was submitted Ginny Griffin.
Provided by internetnut
Categories Bar Cookie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Combine cake mix, 1 egg, and butter; blend well.
- Line bottom of greased 9x13 glass pan with dough.
- Combine confectioners sugar, 2 eggs, cream cheese; blend well, pour over dough.
- Sprinkle with pecans.
- Bake at 350 for 35-45 minutes.
- Cool.
- Cut in bars.
Nutrition Facts : Calories 863.5, Fat 45.1, SaturatedFat 15.7, Cholesterol 132.8, Sodium 640, Carbohydrate 110.6, Fiber 2.7, Sugar 85, Protein 8.8
OOEY GOOEY CHESS BARS
Chess Squares with a peanut butter taste! Yum. I made these for my office and everyone went wild over them. I fount this recipe in "Southern Lady Magazine."
Provided by mmitc
Categories Bar Cookie
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Set your oven to 350.
- Grease a 13 x 9 pan.
- With mixer, mix yellow cake mix, melted butter and 1 egg. Press into pan.
- Next, beat cream cheese until creamy (takes a few seconds), add confectioners' sugar and two eggs and mix until well blended. Fold in peanut butter chips and ½ cup heath bar bits. Pour all this over yellow cake mixture. Sprinkle the rest of the heath bar bits on top and bake for 45 minutes. You can garnish with confectioners' sugar.
Nutrition Facts : Calories 568.2, Fat 24.7, SaturatedFat 12, Cholesterol 94.9, Sodium 446.6, Carbohydrate 80.7, Fiber 1.1, Sugar 63.5, Protein 7.5
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
CHESS PIE SQUARES
These heavenly little bars, adapted from the Southern cookbook author Julia Reed, are a modern-day, perfect-for-a-picnic version of a traditional custard pie made from flour, cornmeal, sugar, eggs, butter and buttermilk. They are like lemon bars without the lip-puckering citrus: a blanket of egg-rich custard generously laced with vanilla atop a lightly salted, crumbly shortbread crust. (If you don't have buttermilk, you can make an easy substitute by combining one tablespoon of white vinegar or lemon juice with a cup of milk. Let stand for 5 minutes, then measure out 3/4 cup.)
Provided by Margaux Laskey
Categories cookies and bars, dessert
Time 1h15m
Yield 24 squares
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Make the shortbread crust: In a large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender or two forks until well blended and the dough holds together when you press a lump in your hand.
- Press dough evenly into the bottom of 9-by-13-inch baking dish. Bake until edges begin to brown, 15 to 18 minutes. Remove shortbread from oven and let cool slightly. Reduce oven temperature to 325 degrees.
- Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes. Beat in egg yolks, one at a time, until well blended. Switch to the whisk attachment and slowly beat in vanilla and buttermilk until well blended. Beat in cornmeal and flour until just combined.
- Pour filling over crust. Bake for 25 to 30 minutes, or until the top is golden and set. Cool in the baking dish on a wire rack and cut the dessert into 24 squares (each about 2 inches) to serve.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 4 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 77 milligrams, Sugar 15 grams, TransFat 0 grams
CHEESECAKE BARS
Rich and creamy as cheesecake, but much easier to make!
Provided by Frances Mann
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F(175 degrees C).
- To make Pastry: Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
- Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
- To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
- Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate. Serve with fruit.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 6.4 g, Cholesterol 16.7 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 33.7 mg, Sugar 3.5 g
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