COOKIE DOUGH CHEESECAKE BARS

GRAHAM CRACKER CRUST:
1 STICK BUTTER
1/2C. SUGAR
1 1/2 C. GRAHAM CRACKER CRUMBS
MELT THE BUTTER IN THE MICROWAVE IN A BOWL.  STIR IN SUGAR AND CRUMBS.  LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN.  BAKE ABOUT 9 MINS AT 350 AND LET COOL.

FILLING:
 
Cheesecake Ingredients:

7 ounces Pillsbury Chocolate Chip Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use

8 ounces room temp cream cheese
1/2c. sugar
1 egg
2T. Flour

Electric mix the cream cheese until smooth.  Add sugar and blend well.  Add egg and flour until combined.  Very gently fold in the chilled cookie dough rounds and pour onto the crust.  Bake approx 30-35 minutes until just lightly starting to brown.  Cool to room temp!

Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces dark chocolate chips
1 T. light corn syrup
Microwave the chocolate and butter until smooth.  Let cool to 90 degrees.  Stir in the corn syrup.  Pour on the bars and smooth with an offset spatula.  Cool on the counter until the glaze is cool and then chill.  Cut with a sharp knife and add a chocolate drizzle, if desired!

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PEANUT BUTTER & NUTELLA OREOS CHEESECAKE BARS

Peanut Butter and Nutella Cheesecake Bars

adapted from Tide and Thyme


2 rows Oreo cookies (from a standard package), made into crumbs in the food processor

4 tablespoons butter, melted

16 ounces room temperature cream cheese

2 eggs

½ cup granulated sugar

¼ cup heavy cream

1 teaspoon vanilla 

1/3 cup Nutella

1/3 cup peanut butter


Preheat oven to 325 degrees F.  and line an 8” square baking dish with nonstick foil, leaving enough of an overhang at the sides for easy removal of the bars from the pan.  Set aside.

Combine Oreo crumbs and melted butter in a medium bowl and stir well.  Press into the bottom of the pan.  Bake crust until set, about 12 minutes.  Set aside to cool.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs, heavy cream, and vanilla, and beat until combined. Pour half of the cream cheese mixture into a separate large bowl and set aside. Add Nutella to the remaining half of the cream cheese mixture.  Beat until smooth and creamy. Pour over the oreo crust and spread with offset spatula.

Return the rest of the cream cheese mix to the bowl and add the peanut butter.  Spread evenly over the Nutella layer. Bake for about 35 minutes, or until the center jiggles slightly when the pan is gently nudged.  Cool completely on a wire rack.  Refrigerate for at least 3 hours before cutting into bars.

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SNICKERS CHEESECAKE BARS ON AN OREO CRUST

Snickers Cheesecake Bars
Ingredients:

Crust:
20 Oreo cookies, crushed in food processor
5 Tablespoons butter, melted
 
Filling:
16 ounces cream cheese,  room temperature
1 egg
1/4 cup sugar
2 teaspoons vanilla extract
13 fun size snickers, chopped (about 1.5 cups total)
1/3 cup chocolate chips, optional
(optional:melted chocolate chips to drizzle on top)

Directions:

Preheat oven to 350. Line a 8x8 pan with nonstick foil leaving an overhang on the sides.

For the crust: Stir the cookie crumbs and melted butter together.  Press into the pan. Bake for 9-10 minutes.  Cool.

For the filling: Beat cream cheese, egg, sugar, and vanilla extract  until creamy, about 3 minutes. Fold in the Snickers and spread the mixture over the cooled crust. Top with chocolate chips. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned.  Cool for 30 minutes and then chill in fridge at least 3 hours.  Cut into squares and drizzle with melted chocolate chips, if desired.

Adapted from Sally's Baking Addiciton

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CHOCOLATE & WHITE CHOCOLATE CHEESECAKE COOKIE BARS

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
THIS MONTH, I HIT THE JACKPOT WHEN I RECEIVED ANNIE'S NOMS! SO MANY AWESOME CHOICES.  I SETTLED ON HER BLACK AND WHITE CHEESECAKE BARS AND SO HAPPY I DID. THESE ARE WINNING BARS!!!!

Black and White Cheesecake Bars

Author: ANNIE'S NOMS

• For the base:
• 2 sticks + 2tbsp unsalted butter, at room temp
• 2 cups white sugar
• 2 eggs
• 2⅓ cups all purpose flour
• ½ cup cocoa powder
• 1tsp baking soda
• For the cheesecake filling:
• ½ cup, heaping, white chocolate chips
• 10.5oz full fat cream cheese
• ⅓ cup icing sugar
• 1 egg

Instructions

1. No need to preheat the oven just yet, the base needs to chill. Grease and line a 9 x 13 inch pan.
2. Make the base first – place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
3. Add in the eggs and mix until well incorporated. Sift the flour, cocoa powder and baking soda together into a medium bowl and stir until well incorporated. Add the flour mix into the wet ingredients and mix until a soft dough forms.
4. Reserve a ¼ of the dough and wrap in cling film. Place in the fridge.
5. With the remaining ¾ of the dough, press it into the baking pan and then place it in the fridge for 20-30 minutes. During this time preheat the oven to 325F.
6. Once the base is chilled, place it in the oven to bake for 20-25 minutes until slightly risen and puffy, turn off the oven and allow to cool completely before making the cheesecake layer.
7. Once the base is cooled it’s time to make the cheesecake layer! Preheat the oven to 325F. Place the white chocolate chips into a heatproof bowl and place over a small saucepan of simmering water. Stir until melted, then leave to one side to cool briefly.
8. Place the cream cheese and icing sugar into a medium sized bowl and beat together until light and fluffy, add in the egg and mix until well incorporated, about 1 minute on med-high speed. Add in the melted chocolate and mix on low until well incorporated.
9. Pour the mixture all over the base and smooth slightly with a spatula. It doesn’t have to be perfectly smooth! Take out the reserved ¼ of the dough and crumble it over the top of the cheesecake layer.
10. Place in the oven for 25-35 mins (it took 30 mins in my oven) until the cheesecake is just set and the crumbled topping is slightly firm to touch.
11. Leave to cool completely, once cooled place in the fridge for at least 2 hours before slicing into 12-15 bars.
12. Bars will keep in an airtight container in the fridge for 2 days.

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CHOCOLATE CHIP COOKIE BARS STUFFED WITH CHEESECAKE

1.  COOKIE PORTION: 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED

2.  For the Cheesecake

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Line a 9x9 pan with nonstick foil and press in half the cookie dough. Beat all of the cheesecake ingredients until smooth and pour over the cookie dough.  Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake.  Bake for 35 minutes or until cheesecake layer is set.   Cover the bars with foil if browning too much.  Let cool to room temp.  Chill until cold before cutting and add a chocolate drizzle, if desired.

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CHOCOLATE COOKIE BARS STUFFED WITH PEANUT BUTTER CUP CHEESECAKE

COOKIES:

1/2 cup butter, softened

1/2 cup shortening

1/2 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups flour

1/2 cup cocoa powder

1 cup semisweet chocolate chips

For the Cheesecake

8 ounces softened cream cheese

1/2 cup sugar

1 egg

1/2 cup peanut butter

12 Reese's peanut butter cups, frozen/chopped

For the Topping

3/4 cup semisweet choc chips

Directions:

Beat the butter, shortening, and sugars until creamy. 
Add eggs and vanilla.  Add salt, baking soda, flour, and cocoa powder.  Fold in the chocolate chips.

Press half into the bottom of a 9x13 pan lined with nonstick foil. 

For the cheesecake filling: Beat the cream cheese and sugar until creamy. Add the egg and peanut butter.  Fold in Reese's peanut butter cups by hand. Spread over the cookie dough. 

Take pieces of the leftover cookie dough and flatten in your hands. Lay on top of the cheesecake covering it the best you can. Bake at 350 for 25-30 minutes. Let cool and chill before cutting. 

Melt chocolate chips in the microwave and drizzle across the tops.  Chill! 

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PEANUT BUTTER CHEESECAKE BROWNIE BARS WITH GANACHE

This brownie recipe wold be spectacular even on its own!

Brownies:
3/4 cup (1 1/2 sticks) butter
4 ounces bittersweet chocolate, chopped
2 eggs
3/4 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup all-purpose flour

1. In the microwave, melt butter and chocolate. Let cool a bit.
2. Beat in a mixer the eggs and sugar.  Add vanilla and salt.
3. Slowly add in the chocolate/butter mixture.
4. Fold in the flour.
5. Bake in an 8x8 pan lined with parchment or nonstick foil for about 30 minutes AT 350 DEGREES.  Let cool.

Peanut Butter Cheesecake Filling:
1 cup heavy whipping cream
1 teaspoon sugar
8 ounces cream cheese, at room temperature
1/2 cup creamy peanut butter

1. Beat heavy cream to soft peaks and add sugar. Transfer to a bowl.
2. Beat the cream cheese and peanut butter.
3. Fold whipped cream into the peanut butter mixture.
4. Spread on top of the thick brownie layer,

Ganache:  I had some difficulty with the original ganache recipe so I am posting the glaze I will be using the next time I make these as I use it often with great results.

Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup

1. Microwave the butter and chocolate until smooth.
2. Stir in the corn syrup.
3. Pour over bars and chill until firm.
4. Cut using a sharp knife and clean it in between cuts!
   

 Recipe for bars and peanut butter cheesecake adapted from A Finn In The Kitchen

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PILLSBURY PEANUT BUTTER CUP CHEESECAKE BARS

Crust:
9 ounces Pillsbury Peanut Butter Cookie Dough

Pat cookie dough into a nonstick foil lined 8x8 pan.  Preheat oven to 325.


Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
9 ounces mini Reese's peanut butter cups cut into quarters (plus a few extra for garnish later)
 
Topping:
2 oz. chocolate chips

Method:
Beat cream cheese until it is very smooth, about 3 minutes. Add in granulated sugar until the mixture is combined. Add eggs, one a time and continue beating. Add sour cream and vanilla extract until fully combined. Fold the cut pb cups into mixture and spread evenly into pan.

Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 40-45 minutes, rotating the pan halfway through baking.
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into bars. Melt chips in microwave and drizzle across bars. Top with another quarter of peanut butter cup! Mmmmm

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DULCE DE LECHE CHEESECAKE BARS SERVED WITH A MASON JAR OF SALTED CARAMEL

For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8x8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 90 mins. Cool)

16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins. Cut into squares!


SERVE WITH SALTED CARAMEL


 

Cheesecake Recipe adapted from Brown Eyed Baker

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