Chocolate Ribbon Cheesecake Squares Recipes

CHOCOLATE CHEESECAKE BARS

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.

CHOCOLATE-COVERED CHEESECAKE SQUARES

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.

CHOCOLATE RIBBON BARS

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. ,

CHOCOLATE CHEESECAKE

Steps:

• In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

CHOCOLATE RIBBON CHEESECAKE

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!

CHOCOLATE RIBBON PIE

Steps:

• In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
• In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
• In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
• Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

CHEESECAKE-CHOCOLATE PUDDING BARS

Steps:

• Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
• While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
• Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
• Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
• Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
• Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.

CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE SQUARES

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.