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Your favorite cheesecake bar recipes please............
- Thread starter gayr
- Start date
colleenmomof2
Well-known member
Blueberry Cheesecake Bars
I started with mboley's Blueberry Crunch
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=192089
but I changed the recipe so much to use what I had on hand, that the new concoction is really only similar - my notes throughout. I think that you can use other berries, cherries, peaches, plums, apples, and this will still be a wonderful dessert. Even make individual portions in foil cupcake liners! Great as a breakfast treat, too! Still tasty after 3 days!
Older son commented there was not enough filling (I made more topping than called for - so the filling is plentiful as written) and asked for more lemon (don't agree!). Younger son loved everything about the bars, especially the cinnamon graham cracker crust.
Blueberry Cheesecake Bars
Make topping, crust, then filling. Chill everything, then combine.
Topping: (***I used 2 cups+ recently frozen Michigan blueberries, 1/2 cup blueberry jam, cinnamon to taste, sugar to taste (ended up being 2 TBS because the berries were sweet), several sprinkles of Penzy’s cinnamon sugar, lemon zest from 1 lemon, lemon juice from 1/2 lemon. Cooked, then thickened w/2TBS corn starch in 2 TBS brandy and 2 TBS lemon juice - from other 1/2 lemon)
Original topping recipe
3 T corn starch
3/4 c water
1/2 cup sugar
2 cups blueberries
Mix first 3 then add berries. Cook over med heat till thick. Cool then chill
Crust: (***I made graham cracker crust instead - 1 1/2 cups finely ground (9 sheets cinnamon) graham crackers, 1/3 cup white sugar, 6 tablespoons butter, melted, 1/2 teaspoon ground cinnamon (optional - taste before adding). Press into 9x13" pan. Bake at 375 for 7 minutes - cool)
Original crust recipe
1 cup flour
1 cup chopped pecans
1/4 c brown sugar
1 stick melted butter
Mix and press in greased 9x13". Bake 350 for 15 min. Chill.
Filling (***I used 8oz Extra Creamy Cool Whip - maybe try 12 oz next time but I really liked the thicker texture, with 8 oz cream cheese, 1 cup powdered sugar, 1/2 tsp vanilla and 1/4 tsp almond extract)
Original filling recipe
8 oz cream cheese (room temp)
12 oz cool whip
1 cup powdered sugar
Mix and chill.
Spread chilled filling on cooled crust. Spread blueberry topping over filling. Chill and serve.
link from 6/06 post http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=242699
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=192089
I started with mboley's Blueberry Crunch
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=192089
but I changed the recipe so much to use what I had on hand, that the new concoction is really only similar - my notes throughout. I think that you can use other berries, cherries, peaches, plums, apples, and this will still be a wonderful dessert. Even make individual portions in foil cupcake liners! Great as a breakfast treat, too! Still tasty after 3 days!
Older son commented there was not enough filling (I made more topping than called for - so the filling is plentiful as written) and asked for more lemon (don't agree!). Younger son loved everything about the bars, especially the cinnamon graham cracker crust.
Blueberry Cheesecake Bars
Make topping, crust, then filling. Chill everything, then combine.
Topping: (***I used 2 cups+ recently frozen Michigan blueberries, 1/2 cup blueberry jam, cinnamon to taste, sugar to taste (ended up being 2 TBS because the berries were sweet), several sprinkles of Penzy’s cinnamon sugar, lemon zest from 1 lemon, lemon juice from 1/2 lemon. Cooked, then thickened w/2TBS corn starch in 2 TBS brandy and 2 TBS lemon juice - from other 1/2 lemon)
Original topping recipe
3 T corn starch
3/4 c water
1/2 cup sugar
2 cups blueberries
Mix first 3 then add berries. Cook over med heat till thick. Cool then chill
Crust: (***I made graham cracker crust instead - 1 1/2 cups finely ground (9 sheets cinnamon) graham crackers, 1/3 cup white sugar, 6 tablespoons butter, melted, 1/2 teaspoon ground cinnamon (optional - taste before adding). Press into 9x13" pan. Bake at 375 for 7 minutes - cool)
Original crust recipe
1 cup flour
1 cup chopped pecans
1/4 c brown sugar
1 stick melted butter
Mix and press in greased 9x13". Bake 350 for 15 min. Chill.
Filling (***I used 8oz Extra Creamy Cool Whip - maybe try 12 oz next time but I really liked the thicker texture, with 8 oz cream cheese, 1 cup powdered sugar, 1/2 tsp vanilla and 1/4 tsp almond extract)
Original filling recipe
8 oz cream cheese (room temp)
12 oz cool whip
1 cup powdered sugar
Mix and chill.
Spread chilled filling on cooled crust. Spread blueberry topping over filling. Chill and serve.
link from 6/06 post http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=242699
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=192089
colleenmomof2
Well-known member
Sopapilla Cheesecake Squares
Both Deb-in-MI and MariaDNoCA have also made/tasted and shared the recipe at eat@ Colleen
Sopapilla Cheesecake Squares - adapted from Allrecipes
1 1/2 (8 ounce) packages cream cheese, softened
1 egg
3/4 cup white sugar
3/4 tsp vanilla extract (can use 1/2 tsp vanilla and 1/4 tsp almond extract)
1 Tbs fresh squeezed lemon juice (opt.)
few gratings of lemon peel (opt.)
1/4 - 1/2 tsp cinnamon plus more for "sprinkles" - (I used 1/4 and next time will try 1/2 tsp for a more pronounced cinnamon flavor)
1 (8 ounce) can crescent roll dough
1/4 cup melted butter plus extra for pan
1/4 cup white sugar mixed with 1/2 tsp ground cinnamon
1/8-1/4 cup sliced almonds - opt. (I used 1/4 - we love almonds)
1/8-1/4 cup honey
(semi-sweet mini morsels, small pieces cut fruit, preserves - opt)
1. Preheat oven to 350 degrees. Butter 8"x8" (or 7"x11") pan.
2. Beat cream cheese, egg, 3/4 cup sugar, vanilla extract, 1/4 - 1/2 tsp cinnamon (and lemon juice/peel if you are using) until smooth.
3. Open crescent rolls. Fit half (4 triangles) into buttered pan, gently joining cut lines and stretching to fill bottom of pan. Sprinkle lightly with cinnamon.
4. Cover base with cream cheese mixture, spreading evenly. Sprinkle top lightly with cinnamon. (Can add chocolate chips, fruit or preserve layer)
5. Lay remaining crescent roll sections over top - dough doesn't have to be perfectly connected on top like on the bottom. Pour butter evenly over top of crescent roll sheet and sprinkle with cinnamon/sugar mixture. Top with sliced almonds (and/or chocolate chips, if using).
6. Bake at 350 degrees for 35 to 45 minutes until knife stuck into center comes out clean. Cool 15 minutes and then drizzle pastry top in pan with honey (or drizzle honey when you serve each square). Let cool completely before cutting into 2" squares. Serve at room temperature or chill for 2 hours. Store leftovers in the refrigerator.
http://eat.at/swap/forum1/221881_REC_Sopapilla_Cheesecake_-_not_T&T_yet
Both Deb-in-MI and MariaDNoCA have also made/tasted and shared the recipe at eat@ Colleen
Sopapilla Cheesecake Squares - adapted from Allrecipes
1 1/2 (8 ounce) packages cream cheese, softened
1 egg
3/4 cup white sugar
3/4 tsp vanilla extract (can use 1/2 tsp vanilla and 1/4 tsp almond extract)
1 Tbs fresh squeezed lemon juice (opt.)
few gratings of lemon peel (opt.)
1/4 - 1/2 tsp cinnamon plus more for "sprinkles" - (I used 1/4 and next time will try 1/2 tsp for a more pronounced cinnamon flavor)
1 (8 ounce) can crescent roll dough
1/4 cup melted butter plus extra for pan
1/4 cup white sugar mixed with 1/2 tsp ground cinnamon
1/8-1/4 cup sliced almonds - opt. (I used 1/4 - we love almonds)
1/8-1/4 cup honey
(semi-sweet mini morsels, small pieces cut fruit, preserves - opt)
1. Preheat oven to 350 degrees. Butter 8"x8" (or 7"x11") pan.
2. Beat cream cheese, egg, 3/4 cup sugar, vanilla extract, 1/4 - 1/2 tsp cinnamon (and lemon juice/peel if you are using) until smooth.
3. Open crescent rolls. Fit half (4 triangles) into buttered pan, gently joining cut lines and stretching to fill bottom of pan. Sprinkle lightly with cinnamon.
4. Cover base with cream cheese mixture, spreading evenly. Sprinkle top lightly with cinnamon. (Can add chocolate chips, fruit or preserve layer)
5. Lay remaining crescent roll sections over top - dough doesn't have to be perfectly connected on top like on the bottom. Pour butter evenly over top of crescent roll sheet and sprinkle with cinnamon/sugar mixture. Top with sliced almonds (and/or chocolate chips, if using).
6. Bake at 350 degrees for 35 to 45 minutes until knife stuck into center comes out clean. Cool 15 minutes and then drizzle pastry top in pan with honey (or drizzle honey when you serve each square). Let cool completely before cutting into 2" squares. Serve at room temperature or chill for 2 hours. Store leftovers in the refrigerator.
http://eat.at/swap/forum1/221881_REC_Sopapilla_Cheesecake_-_not_T&T_yet
colleenmomof2
Well-known member
Cheater cheesecake bars
We use Jello pudding boxed cheesecake mix enhanced with an 8 oz brick of softened cream cheese, whipped until creamy and then beat into the prepared mix along with lemon zest/juice/extract/vanilla/extra sugar to taste. Top with fresh fruit - sliced or whole if small - brushed with warmed jam or jelly. If you are not firm on "bars," serve these cheaters in foil muffin liners with vanilla wafers as a more stable base (and sprinkle graham cracker crust on top). Colleen
We use Jello pudding boxed cheesecake mix enhanced with an 8 oz brick of softened cream cheese, whipped until creamy and then beat into the prepared mix along with lemon zest/juice/extract/vanilla/extra sugar to taste. Top with fresh fruit - sliced or whole if small - brushed with warmed jam or jelly. If you are not firm on "bars," serve these cheaters in foil muffin liners with vanilla wafers as a more stable base (and sprinkle graham cracker crust on top). Colleen
REC: Orange Cheesecake Bars...like a creamsicle...
Orange Cheesecake Bars
2 cups vanilla wafer crumbs, (about 40)
1/4 cup butter, melted (no substitut
24 ounces cream cheese, softened
14 ounces sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
2 tablespoons orange juice, frozen concentrate
1 teaspoon grated orange peel
1 teaspoon orange extract
5 drop yellow food coloring
3 drop red food coloring
Directions:
1. In a bowl, combine the wafer crumbs and butter. Press into a greased 13x9 pan. In a mixing bowl, beat cream cheese until smooth. add the milk, eggs, and vanilla; beat until combined. Pour half over crust. Add the orange juice concentrate, orange peel, extract, and food coloring to the remaining cream cheese mixture. Beat until combined. Pour over first layer. Bake at 325 for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours before cutting.
2. Yield: "2 Dozen Bars" Start to Finish Time: "3:15" T(Cooking Time): "0:50"
Notes:
NOTES : I still remember the last day of first grade, when our teacher treated the class to little cups with orange sherbet and vanilla ice cream swirled together. I tried to capture that same delicious flavor when I created these creamy layered bars." -Connie Faulkner, Moxee Washington
Orange Cheesecake Bars
2 cups vanilla wafer crumbs, (about 40)
1/4 cup butter, melted (no substitut
24 ounces cream cheese, softened
14 ounces sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
2 tablespoons orange juice, frozen concentrate
1 teaspoon grated orange peel
1 teaspoon orange extract
5 drop yellow food coloring
3 drop red food coloring
Directions:
1. In a bowl, combine the wafer crumbs and butter. Press into a greased 13x9 pan. In a mixing bowl, beat cream cheese until smooth. add the milk, eggs, and vanilla; beat until combined. Pour half over crust. Add the orange juice concentrate, orange peel, extract, and food coloring to the remaining cream cheese mixture. Beat until combined. Pour over first layer. Bake at 325 for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate at least 2 hours before cutting.
2. Yield: "2 Dozen Bars" Start to Finish Time: "3:15" T(Cooking Time): "0:50"
Notes:
NOTES : I still remember the last day of first grade, when our teacher treated the class to little cups with orange sherbet and vanilla ice cream swirled together. I tried to capture that same delicious flavor when I created these creamy layered bars." -Connie Faulkner, Moxee Washington
Cinnamon Cheese Bars
I know this is an oldie but it's so good:
2 pkgs crescent rolls
1 3/4 cup sugar, divided
1 Tablespoon cinnamon
1 tsp. vanilla
1/2 cup melted butter
2 (8 oz.) cream cheese, rm temp.
9 x 13 in. pan sprayed with cooking spray
Spread one pkg crescent rolls on pan floor. Blend seams. Mix cream cheese, one cup sugar, and vanilla until combined and smooth.Spread mixture over layer of crescent rolls. Top with second pkg of rolls. Spread melted butter over roll layer. Add remaining sugar and cinnamon and sprinkle over buttered layer and bake in 350 oven for 35 minutes. Cool on cooling rack, cut into squares, then refrigerate until ready to serve.
I know this is an oldie but it's so good:
2 pkgs crescent rolls
1 3/4 cup sugar, divided
1 Tablespoon cinnamon
1 tsp. vanilla
1/2 cup melted butter
2 (8 oz.) cream cheese, rm temp.
9 x 13 in. pan sprayed with cooking spray
Spread one pkg crescent rolls on pan floor. Blend seams. Mix cream cheese, one cup sugar, and vanilla until combined and smooth.Spread mixture over layer of crescent rolls. Top with second pkg of rolls. Spread melted butter over roll layer. Add remaining sugar and cinnamon and sprinkle over buttered layer and bake in 350 oven for 35 minutes. Cool on cooling rack, cut into squares, then refrigerate until ready to serve.