Triple Berry Swirl Cheesecake Bars Recipes

TRIPLE BERRY SWIRL CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F.
• Prepare crust by combining graham cracker crumbs, 1/3 cup granulated sugar, melted butter and pinch of salt in an ungreased 13" x 9" glass baking dish and press down on the bottom firmly to form a crust.
• In a large bowl, with an electric mixer, combine the cream cheese, 1 cup granulated sugar and flour until smooth. Gradually beat in the evaporated milk, eggs and vanilla until combined. Remove 1 cup of the cheesecake filling mixture and put into a small bowl and set aside. Pour the remaining cheesecake filling onto the prepared crust.
• Combine 1 cup of jam with the reserved 1 cup of cheesecake filling. Mix until combined. Pour mixture over the cheesecake filling in the pan. Swirl mixtures with spoon, pulling up the plain cheesecake mixture to the top.
• Bake for 40 - 45 minutes or until set. Remove from oven and cool to room temperature. Refrigerate until firm, then cut into bars.

BERRY SWIRL CHEESECAKE BARS

Steps:

• Preheat oven to 325F (160C) and line a 13x9 baking pan with foil and set aside.
• Place Golden Oreo cookies in a food processor and pulverize until fine crumbs form. Add melted butter and salt and pulse until completely combined.
• Pour mixture into prepared baking pan and use a spoon to firmly press the crumbs into an even layer. Set aside while you prepare your cheesecake layer.
• Combine cream cheese, and sugar in the bowl of a stand mixer (or in a large bowl and use an electric hand mixer). Beat together until creamy and well-combined. Add sour cream and stir well.
• Add eggs, one at a time, beating until just mixed after each addition (do not over-beat eggs and be sure to scrape down the sides and bottom of the bowl after each addition to ensure ingredients are well-combined.)
• Stir in vanilla extract and then pour batter evenly into prepared pan over cookie crust.
• Dollop pie filling evenly over cheesecake and use a knife to swirl filling evenly over the surface of the cheesecake.
• Bake on 325F (160C) for 35-40 minutes, or until center is set (center should bounce back if lightly touched).
• Allow to cool to room temperature, and then place in refrigerator for at least 4 hours before slicing and serving.

TRIPLE BERRY CHEESECAKE BARS

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• To make the topping, add of the topping ingredients except for the cornstarch to a saucepan and bring it to a boil then reduce the heat to low medium.
• Let it cook and reduce for 10 minutes or until the mixture has reduced by 1/3 and the berries have broken down significantly. (You may need to use a potato masher to cut down any large lumps.)
• Remove the pan from the heat and mix in the cornstarch then let it cool completely.
• While the fruit is cooking, mix the crust ingredients together in a bowl, press it into a 9x13 baking pan and bake for 10 minutes.
• While it's baking, beat the cream cheese in a large bowl until smooth then add the sour cream and vanilla and beat again until smooth.
• Gradually beat in one egg at a time then add the flour and baking powder and stir just until combined.
• Pour it onto the crust then dollop the fruit topping around the top of the cream cheese then use a chopstick or toothpick to swirl through the berry mixture.
• Place the pan into a larger pan and pour water into the larger pan halfway up the cheesecake pan. (Be careful not to pour any water onto the cheesecake.)
• Bake for 60-70 minutes or until the center is fairly set and only jiggles slightly.
• Let the cheesecake cool for 2 hours then chill in the fridge for 3-4 hours before slicing and serving.

TRIPLE-LAYER BERRY CHEESECAKE BARS

Steps:

• For the cheesecake: Grease a 9-by-13-inch baking dish with cooking spray. Pulse the graham crackers and granulated sugar in the bowl of a food processor until fine crumbs form. Drizzle in all the butter while pulsing until the mixture is wet and comes together. Tightly press into the bottom of a 9-by-13-inch baking dish. Chill until ready to use. Clean out the bowl and set aside to use later.
• Combine the gelatin with 1/3 cup warm water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners? sugar, sour cream, lemon juice, vanilla and a pinch of salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
• Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour a third of the mixture on top of the graham cracker crust and smooth out with an offset spatula. Refrigerate until slightly set, about 30 minutes. Evenly divide the remaining batter between 2 medium bowls.
• Meanwhile, puree the raspberries in the bowl of a food processor until smooth. Fold the puree into one of the bowls and stir gently until completely combined. Pour on top of the plain batter and smooth with an offset spatula. Refrigerate until slightly set, about 30 minutes.
• Clean out the bowl of the food processor and puree the blackberries until smooth. Fold into the remaining batter and stir gently until completely combined. Pour on top of the raspberry batter and smooth with an offset spatula. Refrigerate until all three layers are completely set, about 2 hours.
• For the streusel: Meanwhile, melt the butter in a large skillet over medium heat. Stir in the flour, granulated sugar, light brown sugar, pecans and cinnamon and cook, stirring frequently and breaking up the clumps as needed, until the mixture is lightly toasted, 5 to 6 minutes. Spread out onto a baking sheet and break up the crumbles so it resembles granola. Let cool completely, about 1 hour.
• Cut the cheesecake into bars and sprinkle with the streusel before serving.