Two Tone Cheesecake Bars Recipes

TWO-TONE CHEESECAKE

Steps:

• In a large bowl, combine cracker crumbs, sugar and butter. Press onto the bottom of a greased 10-in. springform pan. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in cream. Add eggs; beat on low speed just until combined., Remove 3-1/2 cups to a small bowl; gently stir in melted chocolate. Pour filling over crust. Gently pour remaining filling over chocolate layer. Bake at 325° for 1 to 1-1/4 hours or until center is almost set., Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Meanwhile, place chopped chocolate in a small bowl., In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly; gently pour over cheesecake. Cover and chill overnight. Remove sides of pan.

DOUBLE-LAYER CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Reserve 1 cup dry cake mix for filling. In a large bowl, combine oil, 1 egg and remaining cake mix; stir until blended. Stir in 1/2 cup chocolate chips. Press onto the bottom of a greased 13x9-in. baking pan. Bake until set, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, heavy cream, vanilla and reserved cake mix. Add remaining 2 eggs; beat on low speed just until blended. Remove 2 cups for chocolate topping; pour remaining batter over crust., For topping, melt remaining chocolate chips. Stir into reserved cream cheese mixture; spoon over filling. Bake until center is almost set, 30-35 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.

TWO-TONE CHEESECAKE BARS

Steps:

• Preheat oven to 300 degrees F. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
• In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
• Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers covered in refrigerator.
• Chocolate Glaze: In small saucepan, over low heat, melt chocolate with butter and salt. Remove from heat; add confectioners' sugar and hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup)

TWO-TONE CHEESECAKE BARS

Steps:

• Preheat oven to 300 degrees F. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
• In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
• Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers covered in refrigerator.
• Chocolate Glaze: In small saucepan, over low heat, melt chocolate with butter and salt. Remove from heat; add confectioners' sugar and hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup)

TWO-TONE CHEESECAKE BARS

Steps:

• Preheat oven to 300 degrees F. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
• In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
• Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers covered in refrigerator.
• Chocolate Glaze: In small saucepan, over low heat, melt chocolate with butter and salt. Remove from heat; add confectioners' sugar and hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup)

TWO-TONE CHEESECAKE BARS

Steps:

• Preheat oven to 300 degrees F. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
• In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
• Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers covered in refrigerator.
• Chocolate Glaze: In small saucepan, over low heat, melt chocolate with butter and salt. Remove from heat; add confectioners' sugar and hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup)