KAHLUA CHEESECAKE BARS
Kahlúa cheesecake bars with a dual layer topping; decadent moist, rich and packed with chocolate flavor.
Categories Dessert Cheese Cookies Cheesecakes Baked Goods Bars Chocolate
Time 1h
Yield 18
Number Of Ingredients 36
Steps:
- Heat oven to 350℉ (180℃). Lightly grease a 13x9 inch baking pan. For Bar Layer: Melt butter and chocolate in a small saucepan over low heat (or in microwave in a bowl on high, stirring every 30 seconds until melted. Set aside to cool. Mix flower, baking powder and salt. In a large bowl beat brown sugar, eggs, powdered coffee and vanilla until blended. Stir in cooled chocolate mixture. Add flour mixture. Spread batter in an even layer in the prepared pan. For Cheesecake Layer: Beat cream cheese, sugar and flour in a large bowl with an electric mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each. Beat in liqueur (or coffee), vanilla and cinnamon. Carefully pour over brownie layer and spread into an even layer. Bake 20 minutes, until top is almost set. Meanwhile, make the sour cream layer by mixing the sourcream and sugar. After bars have baked for 20 minutes, remove pan from oven and carefully spread sour cream mixture over top. Bake for 10 minutes longer. Cool completely on a wire rack before cutting into bars.
Nutrition Facts :
HEAVENLY KAHLUA CHEESECAKE
Make and share this Heavenly Kahlua Cheesecake recipe from Food.com.
Provided by Melaine
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients, mix well.
- Firmly press into bottom of 9 nch springform pan.
- Bake at 325 for 5 minutes.
- Beat cream cheese with mixer until light and fluffy.
- Gradually add 3/4 cup sugar, mixing well.
- Beat in 1/2 cup cocoa.
- Add eggs, one at a time, beating after each one.
- Stir in next 3 ingredients.
- Pour into prepared pan.
- Bake at 375 for 25 minutes.
- Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
- Let cool to room temperature on a wire reck.
- Chill 8 hours or overnight.
- Remove side of springform pan.
- Garnish with chocolate curls.
Nutrition Facts : Calories 384.9, Fat 25.1, SaturatedFat 13.8, Cholesterol 99, Sodium 240.6, Carbohydrate 33.6, Fiber 1.2, Sugar 26.4, Protein 5.5
KAHLUA CHEESECAKE BARS
I'm not sure where I got this recipe - someplace online I think. These sound totally decadent. I'm guessing at the number of servings because I haven't made this yet.
Provided by lazyme
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Brownie Layer:.
- Preheat oven to 350ºF.
- Lightly grease a 13 x 9-inch baking pan.
- Melt butter and chocolate in a small saucepan over low heat.
- Set aside to cool.
- Mix flour, baking powder and salt.
- In a large bowl, beat brown sugar, eggs, powdered coffee and vanilla extract until blended.
- Stir in cooled chocolate mixture.
- Spread batter in an even layer in prepared pan.
- Cheesecake Layer:.
- Beat cream cheese, sugar and flour in a large bowl with an electric mixer on medium speed until pale and fluffy.
- Add eggs, one at a time, beating well after each.
- Beat in liqueur, vanilla extract and cinnamon.
- Carefully pour over brownie layer and spread in an even layer.
- Bake 20 minutes until the top is almost set.
- Sour Cream Layer:.
- Mix sour cream and sugar.
- After bars have baked 20 minutes, remove pan from oven and carefully spread sour cream mixture over top.
- Return to oven and bake 10 minutes longer.
- Cool pan completely on wire rack before cutting in bars.
KAHLUA DREAM BARS
I always double this recipe so everyone gets a piece. For a glaze with deeper flavor, use 1 ounce unsweetened chocolate and 2 ounces semisweet.-Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 88 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
BAKLAVA-STYLE CHEESECAKE BARS
When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.
Provided by thymeforpineapple
Time 2h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
- Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
- Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
- While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
- Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
- Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
- Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 20.4 g, Cholesterol 25.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 107.3 mg, Sugar 14.4 g
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