TRIPLE-CHOCOLATE CHEESECAKE BARS
What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 81mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
SNICKERS™ TRIPLE CHOCOLATE CHEESECAKE
If you're going to have a treat, why not go all the way, like this over-the-top combo of chocolate cookies, cheesecake and yummy Snickers™ candy bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In ungreased 9-inch springform pan, mix cookie crumbs and granulated sugar. Drizzle melted butter over mixture; toss with fork until well combined. Firmly press mixture in bottom and 2 inches up side of pan to form crust.
- Cut each candy bar in half lengthwise; cut each half into 8 pieces. Set aside. In large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in sour cream, vanilla and eggs until smooth, scraping down sides of bowl once. Stir in candy pieces. Pour mixture into crust-lined pan.
- Bake 1 1/4 hours or until knife inserted slightly off center comes out clean (center will be slightly jiggly). Cool completely in pan on wire rack, about 1 hour.
- Carefully remove side of pan. Refrigerate until chilled before serving, at least 2 hours.
- Cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with ice cream topping. Store in refrigerator.
Nutrition Facts : Fat 7, ServingSize 1 Serving
TRIPLE-CHOCOLATE CHEESECAKE BARS
Whip up a decadent dessert with this easy Triple-Chocolate Cheesecake Bars Recipe from WomansDay.com.
Categories dessert cheesecake
Time 1h35m
Yield 24
Number Of Ingredients 15
Steps:
- Make the Crust: Heat oven to 300°F. In a food processor, pulse wafers and sugar to form fine crumbs. Transfer crumb mixture to a medium bowl and mix in butter. Press firmly into the bottom of a 9"-x-13" baking dish.
- Make the Filling: Using an electric mixer, beat cream cheese in a large bowl until fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Beat in condensed milk and then chocolate and vanilla, scraping down the sides of the bowl as necessary, until mixture is smooth.
- Pour the filling over crust and bake until set, 35 to 45 minutes. Let cool for 30 minutes.
- Make the Glaze: Meanwhile, in a small saucepan, melt chocolate, butter, and corn syrup over medium heat, about 2 minutes; stir until smooth. Remove from heat and stir in sour cream.
- Spread glaze evenly over cooled bars and let cool completely. Cut into 24 bars.
CHEESECAKE-CHOCOLATE PUDDING BARS
You may know it as chocolate delight or chocolate lush, but while this dessert has many names, the recipe rarely varies. Traditionally, it starts with a salty nut base, followed by a mixture of cream cheese and Cool Whip, a layer of boxed-mix chocolate pudding, and then even more Cool Whip. This from-scratch version starts with a crumbly pecan shortbread, which adds texture and salt. The homemade pudding tastes of deep, dark chocolate and serves as the perfect contrast to the simple no-bake cheesecake layer. Gilding the lily with freshly whipped cream and chocolate shavings isn't imperative, but it certainly takes it to another level.
Provided by Samantha Seneviratne
Categories custards and puddings, dessert
Time 6h30m
Yield 9 servings
Number Of Ingredients 19
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 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.
TRIPLE CHOCOLATE CHEESECAKE
This cheesecake is impressive to look at and to eat. The steps are easy but it takes some time to prepare. However, it freezes beautifully for up to a month, so it can be prepared far in advance of your event. I have made this cheesecake many times as a birthday cake. Use a high quality chocolate in this recipe, not chocolate chips or baking chocolate. Try Valrhona, Callabeut or Lindt, which you can get at many grocery stores. Lindt bars come in 3 oz. bars. Also, this cake must bake at the temperature directed or it will be raw in the middle and overdone on the edges.
Provided by P48422
Categories Cheesecake
Time 3h45m
Yield 1 ten inch cheesecake
Number Of Ingredients 10
Steps:
- Mix the cookie or cake crumbs with the sugar and melted butter.
- Press firmly into the bottom of a 10" springform pan with 2" sides.
- Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
- Turn the oven onto 300 degrees F.
- ,and ready a large pan, deep that the springform pan will sit comfortably in.
- In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
- Add the sugar and sour cream and mix until thoroughly incorporated.
- Slowly add the eggs, one at a time, mixing until completely incorporated.
- Scrape down the sides of the bowl before adding the next egg.
- After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
- Split the batter evenly between 3 bowls.
- Put the chocolates in 3 seperate microwavable bowls.
- Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
- Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
- Pour the dark chocolate batter carefully into the prepared springform pan.
- Shake the pan slightly to settle the mixture.
- Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
- Place the pan carefully into your deeper pan, the place both pans on your oven rack.
- Pour very hot water around the springform pan so that it comes half-way up the sides.
- Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
- When it is done, the sides will be set but the center will still be jiggly, like jello.
- Don't worry- it will set fully during refrigeration.
- Remove from the oven, remove the springform pan from the water bath, and remove the foil.
- Let cool on a rack then refrigerate overnight or at least 8 hours.
- You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
- To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.
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