CHEESECAKE BAR RECIPES RECIPES

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CHOCOLATE CHIP CHEESECAKE BARS RECIPE - PILLSBURY.COM



Chocolate Chip Cheesecake Bars Recipe - Pillsbury.com image

You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.

Provided by Pillsbury Kitchens

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Yield 16

Number Of Ingredients 5

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough

Steps:

  • Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  • In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  • Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 200 , CarbohydrateContent 25 g, CholesterolContent 35 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Bar, SodiumContent 135 mg, SugarContent 18 g, TransFatContent 1 g

SALTED CARAMEL CHEESECAKE RECIPE - BETTYCROCKER.COM



Salted Caramel Cheesecake Recipe - BettyCrocker.com image

For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!

Provided by Betty Crocker Kitchens

Total Time 9 hours 20 minutes

Prep Time 50 minutes

Yield 16

Number Of Ingredients 13

1 3/4 cups graham cracker crumbs (about 28 squares)
1/4 cup packed brown sugar
1/2 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
3 eggs
3/4 cup whipping cream
1/4 cup caramel-flavored coffee syrup
1/2 cup butter
1 1/4 cups packed brown sugar
2 tablespoons caramel-flavored coffee syrup
1/2 cup whipping cream
1 1/2 teaspoons flaked sea salt

Steps:

  • Heat oven to 350°F. Wrap outside bottom and side of 9-inch springform pan with heavy-duty foil to prevent leaking. Grease inside bottom and side of pan with shortening. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese and 1 cup brown sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
  • Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  • In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
  • To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 510 , CarbohydrateContent 47 g, CholesterolContent 140 mg, FatContent 6 1/2 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 520 mg, SugarContent 41 g, TransFatContent 1 g

More about "cheesecake bar recipes recipes"

CHOCOLATE CHIP CHEESECAKE BARS RECIPE - PILLSBURY.COM
You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.
From pillsbury.com
Reviews 4.5
Total Time 3 hours 20 minutes
Calories 200 per serving
  • Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
See details


SALTED CARAMEL CHEESECAKE RECIPE - BETTYCROCKER.COM
For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!
From bettycrocker.com
Reviews 4
Total Time 9 hours 20 minutes
Calories 510 per serving
  • To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.
See details


ULTIMATE HOMEMADE CHEESECAKE RECIPE - BETTYCRO…
Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.
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Reviews 4.5
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  • Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.
See details


CHOCOLATE CHIP CHEESECAKE BARS RECIPE - PILLSBURY.COM
You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.
From pillsbury.com
Reviews 4.5
Total Time 3 hours 20 minutes
Calories 200 per serving
  • Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
See details


SALTED CARAMEL CHEESECAKE RECIPE - BETTYCROCKER.COM
For a special-occasion dessert, this sweet and salty cheesecake can't be beat. Your guests will be impressed!
From bettycrocker.com
Reviews 4
Total Time 9 hours 20 minutes
Calories 510 per serving
  • To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle caramel sauce over slices; sprinkle with salt. Cover; refrigerate any remaining cheesecake.
See details


ULTIMATE HOMEMADE CHEESECAKE RECIPE - BETTYCRO…
Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.
From bettycrocker.com
Reviews 4.5
Total Time 6 hours 45 minutes
  • Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.
See details


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