HONEY CHEESECAKE BARS
"These yummy bars really add a special touch to a meal," says Lucile Cline of Wichita, Kansas. "Any extras can be frozen."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine flour and brown sugar; cut in butter until mixture is crumbly. Stir in pecans. Press onto the bottom of an 8-in. square baking dish coated with cooking spray. Bake at 350° for 12-15 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat cream cheese and honey until smooth. Add egg; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour over crust. Bake at 350° for 14-18 minutes or until center is almost set. Cool on a wire rack for 1 hour. , Cover and refrigerate for 2 hours or until chilled. Cut into bars. Just before serving, top each bar with a slice of peach and kiwi. Refrigerate leftovers.
Nutrition Facts : Calories 237 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
BAKED CHEESECAKE SQUARES
If you like cheesecake, you'll love these bars.
Provided by R. Rosen
Categories Desserts Cookies Bar Cookie Recipes Cheesecake Bar Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease 8 inch square baking pan.
- To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.
- Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.
- To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.
- Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.
Nutrition Facts : Calories 389.9 calories, Carbohydrate 38.5 g, Cholesterol 48.7 mg, Fat 24.4 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 7.2 g, Sodium 64.3 mg, Sugar 20.9 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 :
SPICED CINNAMON HONEY CHEESECAKE
Make and share this Spiced Cinnamon Honey Cheesecake recipe from Food.com.
Provided by LindaWith A Blast
Categories Cheesecake
Time 1h15m
Yield 20 Squares, 20 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 160 deg C (325 deg F) - line a 20 x 20 cm dish with baking paper {extending over the dish's edges}.
- Combine the Biscuit crumbs and the melted Butter - press into the bottom of the prepared dish - chill for 20 - 30 minutes.
- Beat together the Cream Cheese, Caster Sugar, Honey, Vanilla and the Mixed Spice until smooth - beat in cream and the Egg Yolks.
- Whisk the Egg Whites until stiff - fold into the Cream Cheese mixture - pour onto the crust and bake 30 minutes - switch off the oven but leave the cheesecake in the oven to cool off {oven door slightly ajar}.
- Chill at least 3 hours or overnight.
- Sprinkle with Cinnamon Sugar before slicing into squares.
Nutrition Facts : Calories 215.3, Fat 16.3, SaturatedFat 9.2, Cholesterol 65, Sodium 181.3, Carbohydrate 15.3, Fiber 0.2, Sugar 9.2, Protein 2.9
HONEY CHEESECAKE
Make and share this Honey Cheesecake recipe from Food.com.
Provided by Dave5003
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Have ingredients at room temperature. Beat cream cheese smooth and fluffy.
- Beat in honey and vanilla.
- Blend in eggs.
- Pour into a buttered and crumb lined 9 inch springform pan.
- Place in a hot water bath.
- Bake in a 350F oven until set ( about 1 1 /2 hours or less ). Remove from waterbath to cool on rack.
- Chill over night before serving.
Nutrition Facts : Calories 416, Fat 33.6, SaturatedFat 20.6, Cholesterol 184.4, Sodium 297.5, Carbohydrate 21.2, Fiber 0.1, Sugar 19, Protein 9.4
UPSIDE-DOWN HONEY CHEESECAKES
Provided by Mary Cech
Categories Food Processor Berry Citrus Dairy Egg Fruit Dessert Bake Freeze/Chill Cream Cheese Fall Spring Chill Shavuot Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
- Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins.
- Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
- Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
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