Tag: cheesecake layer

Cranberry Cheesecake Bars

Luckily it is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.

This month I went with Liz’s Cranberry cheesecake bars….just like the Starbucks one but even better! These would be perfect around Thanksgiving due to the cranberry sauce, of course! The filling makes these little bars so pretty, too! I love the layers!

Thanks once again Liz for a fabulous dessert!

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Cranberry Cheesecake Bars

Ingredients

Crust

2 cups flour
1½ cups quick oats
¾ cups brown sugar
1 cup butter, at room temperature
Cheesecake
8 ounces cream cheese, at room temperature
1 can (14 ounces) sweetened condensed milk
¼ cup freshly squeezed lemon juice
1 teaspoon vanilla

Cranberry filling

1 T. brown sugar
2 tablespoons cornstarch
1 (16 ounces) can whole berry cranberry sauce

Instructions

Preheat oven 350°.
Line a 13 x 9 baking pan with non-stick foil.
In a mixer on low, combine flour, oats, ¾ cup sugar and butter; mix until crumbly.
Set aside 1½ cups crumbs for topping, and press the rest into the prepared pan.
Bake 15 minutes.
Cool completely.

Cheesecake

Beat cream cheese fluffy.
Add condensed milk, lemon juice and vanilla.
Once smooth, spread over crust.

Cranberries

Mix sugar, corn starch and cranberry sauce until smooth.
Pour over the cream cheesecake layer.
Sprinkle reserved crumb mixture over top.
Bake 35-40 minutes.
Cool, chill, cut.

3.4.3177

The post Cranberry Cheesecake Bars appeared first on Hugs and Cookies XOXO.

Cherries and Cream Cheesecake Bars

Cherries and cream cheesecake bars are the perfect dessert for any occasion. These are easily made with a yummy graham cracker crust that can be thrown together in under 5 mins. Add a creamy cheesecake layer, some cherries, cream and you have a crowd pleasing winner! You can even get creative and switch up the fruit toppings!

Cherries and Cream Cheesecake Bars

Ingredients

CRUST:

3 cups of graham cracker crumbs
1 cup sugar
16 T. melted butter

cheesecake

3 (8 oz.) packages cream cheese, softened
1 cup sugar
2 Tablespoons flour
3 eggs
8 oz. sour cream
1 Tablespoon vanilla

Topping

1 can cherry pie filling and whipped cream in piping bag

Instructions

Crust

Stir all together and press into a 9×13 pan lined with nonstick foil.
Bake at 350 for 7 minutes. Cool

cheesecake

Cream the sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.
On medium low, add eggs one at a time, mixing well with each addition.
Add sour cream and vanilla and mix until just combined.
Pour on prepared crust and bake at 350 for 30-35 minutes.
Cool completely and chill a few hours.
Cut into bars and top with cherries and a dollop of whipped cream.

3.4.3177

The post Cherries and Cream Cheesecake Bars appeared first on Hugs and Cookies XOXO.

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

No need to preheat the oven just yet, the base needs to chill. Grease and line a 9 x 13 inch pan.
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.
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.
Reserve a ¼ of the dough and wrap in cling film. Place in the fridge.
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.
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.
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.
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.
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.
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.
Leave to cool completely, once cooled place in the fridge for at least 2 hours before slicing into 12-15 bars.
Bars will keep in an airtight container in the fridge for 2 days.

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