Need recipe for cheesecake bars?!
Bailey's Cheesecake Bars with Chocolate Crust
Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
Cheesecake
1/2 cup sugar
1/4 cup half & half/light cream
1/2 cup Bailey's Caramel (or regular Bailey's)
2 (8-oz) packages plain cream cheese, room temperature
3 large eggs, room temperature
1 tbsp all-purpose flour
1 tsp vanilla extract
Preheat oven to 350F. Lightly grease a Baker's Edge pan (or 9x13-inch baking pan). Begin by making the crust. In a large or extra-large bowl, cream together sugar and butter, until smooth and fluffy. Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated. Press evenly into prepared pan and bake for 15-17 minutes.
While the crust bakes, combine sugar, half & half, Bailey's and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated to add the next, followed by flour and vanilla.
Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 22-26 minutes, until the filling is set (a 9x13 pan might need an extra couple of minutes, so be sure to test that the cheesecake is set by gently jiggling the pan before removing it from the oven).
Cool completely before slicing (don't worry if the cheesecake appears to deflate as it cools), or refrigerate overnight.
Store in the refrigerator.
Makes 16-20 bars.
Note: Use full-fat cream cheese in this recipe, or substitute Neufchatel cheese to reduce the fat, but do not use whipped or fat free cream cheese.
Answers: I have made these and they are so good.
Bailey's Cheesecake Bars with Chocolate Crust
Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
1/4 tsp salt
Cheesecake
1/2 cup sugar
1/4 cup half & half/light cream
1/2 cup Bailey's Caramel (or regular Bailey's)
2 (8-oz) packages plain cream cheese, room temperature
3 large eggs, room temperature
1 tbsp all-purpose flour
1 tsp vanilla extract
Preheat oven to 350F. Lightly grease a Baker's Edge pan (or 9x13-inch baking pan). Begin by making the crust. In a large or extra-large bowl, cream together sugar and butter, until smooth and fluffy. Sift together flour, cocoa and salt in a small bowl. Working at a low speed, gradually beat in flour mixture. Mixture will be crumbly when all the flour has been incorporated. Press evenly into prepared pan and bake for 15-17 minutes.
While the crust bakes, combine sugar, half & half, Bailey's and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated to add the next, followed by flour and vanilla.
Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 22-26 minutes, until the filling is set (a 9x13 pan might need an extra couple of minutes, so be sure to test that the cheesecake is set by gently jiggling the pan before removing it from the oven).
Cool completely before slicing (don't worry if the cheesecake appears to deflate as it cools), or refrigerate overnight.
Store in the refrigerator.
Makes 16-20 bars.
Note: Use full-fat cream cheese in this recipe, or substitute Neufchatel cheese to reduce the fat, but do not use whipped or fat free cream cheese.
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Strawberry Swirl Cheesecake Bars SUBMITTED BY: EAGLE BRAND?
"Swirled with pureed strawberries, these cheesecake bars are as pretty as they are delicious."
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 2 dozen bars
US METRIC
About scaling and conversions
INGREDIENTS
1 (10 ounce) package frozen strawberries in syrup, thawed
1 tablespoon cornstarch
1 3/4 cups cinnamon graham crackers, finely crushed
3 tablespoons butter or margarine, melted
2 tablespoons water
2 (8 ounce) packages cream cheese (NOT product in tub)
1 (14 ounce) can EAGLE BRAND? Sweetened Condensed Milk (NOT evaporated milk)
4 egg whites
1 egg
1/3 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons flour
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baking beef Chicken Hamburger Pork
DIRECTIONS
Preheat oven to 350 degrees F. In blender container, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.
Spray 13x9-inch baking pan with non-stick cooking spray. Combine graham crumbs, butter and water; press on bottom of prepared pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND? until smooth. Add eggs whites, egg, lemon juice and vanilla; mix well. Stir in flour; pour into prepared pan.
Drop strawberry mixture by spoonfuls over batter. Gently cut strawberry mixture with a knife into a swirl pattern into batter. Bake 25 to 30 minutes until center is set. Cool. Cut into bars. Chill. Store leftovers covered in refrigerator
http://allrecipes.com/Recipe/Strawberry-...
LEMON CHEESECAKE BARS
1 package cake mix, lemon
1/3 cup butter, softened
1 egg
8 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons lemon peel, grated
2 tablespoons lemon juice
2 eggs
Blend dry cake mix, butter, and 1 egg. Press into ungreased 13x9x2 pan.
Beat cream cheese until smooth. Gradually blend in powdered sugar. Stir in peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat 2 eggs into remaining cheese mixture until blended.
Spread over cake mixture. Bake at 350 F until set, about 25 minutes; cool completely. Spread with reserved cream cheese mixture. Refrigerate until firm
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newyork cheesecake
INGREDIENTS
? 1 1/2 cups Graham Cracker Crumbs
? 1/4 cup butter, melted
? 1 1/4 cups sugar, divided
? 4 (8 ounce) packages Cream Cheese, softened
? 2 teaspoons vanilla, divided
? 1 (16 ounce) container Sour Cream, divided
? 4 eggs
? 2 cups strawberries, sliced
DIRECTIONS
1. PREHEAT oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix crumbs, butter and 2 Tbsp. of the sugar; press firmly onto bottom of prepared pan.
2. BEAT cream cheese, 1 cup of the remaining sugar and 1 tsp. of the vanilla in large bowl with electric mixer on medium speed until well blended. Add 1 cup of the sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
3. BAKE 40 min. or until center is almost set. Mix remaining sour cream, 2 Tbsp. sugar and 1 tsp. vanilla until well blended; carefully spread over cheesecake. Bake an additional 10 min. Cool. Cover; refrigerate 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with strawberries just before serving. Store leftover cheesecake in refrigerator.