CHOCOLATE PEANUT BUTTER CHEESECAKE BARS
Quicker to bake and chill than a full cheesecake, these chocolate peanut butter cheesecake bars are the perfect choice when you need a crowd-pleasing dessert that's also portable, easy to serve, and handheld. For best results, follow the recipe as written including sufficiently cooling and chilling the bars.
Provided by Sally
Categories Dessert
Time 6h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
- Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
- Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
- Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
- Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
- To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
- Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.
CHOCOLATE CHEESECAKE BARS
When you don't have time to bake a real cheesecake, reach for this easy recipe. An almond-flavored dough serves as both crust and topping for a soft fudgy filling. -Louise Good, Flemington, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 160 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 92mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ROYALE CHEESECAKE
This chocolate cheesecake is truly majestic-unbelievably rich and incredibly impressive. Think of those berries on top as an edible tiara.
Provided by My Food and Family
Categories Recipes
Time 6h30m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Meanwhile, beat next 3 ingredients with mixer until well blended. Add melted chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour batter over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with powdered sugar and berries just before serving.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
CHEESECAKE SQUARES
I lived on a dairy farm when I was young and my mom always had a lot of sour cream to use. She never wasted any, and this cheesecake was one of my family's favorites. It's great topped with blackberry sauce.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.
Nutrition Facts :
PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE
Decadent! Another great recipe from Philadelphia Cream cheese. This is nice topped with fresh raspberries and lightly sprinkled with powdered sugar. Enjoy! (No prep time was given with recipe)
Provided by Anita Harris
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Crust: Mix together cookie crumbs, sugar and butter; press into the bottom of a 9" springform pan.
- Bake@ 325 degrees for 10 minutes.
- Filling: Mix together cream cheese, sugar and vanilla with an electric mixer until well blended.
- Add chocolate, liqueur and eggs; mix just until blended.
- Pour over crust.
- Bake at 325 for 55-60 minutes or until center is almost set if using a silver springform pan (bake at 300 degrees for 60-65 minutes or until center is almost set if using a dark nonstick springform pan).
- Run knife or metal spatula around the rim of pan to loosen cake; cool before removing the rim of pan.
- Refrigerate 4 hours or overnight.
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