Vs Favorite Cheesecake Bar Recipes

CHEESECAKE BARS

Steps:

• Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
• Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
• Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
• Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
• Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
• Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
• Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

V'S FAVORITE CHEESECAKE BAR

Steps:

• Heat oven to 350°F In ungreased 13x9-inch pan, combine graham cracker crumbs, sugar and margarine; mix well. Press crust mixture evenly in bottom of pan. Bake at 350°F for 8 to 10 minutes or until toasted. Reduce oven temperature to 300°F
• Meanwhile, in large bowl, beat cream cheese and sugar until blended. Add vanilla and eggs; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.
• Bake at 300°F for 35 to 40 minutes or until edges are set and center is still soft. Remove from oven; place on wire rack. Cool 1 hour. Cover; refrigerate at least 6 hours or until serving time.
• Cut cheesecake into squares. Serve with assorted toppings.

BAKLAVA-STYLE CHEESECAKE BARS

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.