BLACKBERRY CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 15 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
- For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
BLACKBERRY CHEESECAKE BARS
Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. - Terri Crandall, Gardnerville, Nevada
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack., Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust., Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack., Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.
Nutrition Facts : Calories 414 calories, Fat 21g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 224mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 2g fiber), Protein 8g protein.
ALMOND CHEESECAKE BARS
This recipe for almond bars with cream cheese is from my sister-in-law. I've brought the bars to many functions, and everyone always asks for the recipe. -Mary Couser, Maple Plain, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Combine flour, butter and confectioners' sugar; press onto the bottom of a greased 13x9-in. baking pan. Bake until golden brown, 20-25 minutes. , In a small bowl, beat cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 15-20 minutes. Cool on a wire rack., For frosting, beat all ingredients until smooth; spread over bars. Store in the refrigerator.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY ALMOND SWIRL CHEESECAKE COOKIE BARS
Delicious cheesecake cookie bars with a hint of almond flavoring, swirled with simple homemade cranberry sauce and topped with sliced almonds. Easy to make and perfect for any event!
Provided by nbella17
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 9h37m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and lightly grease with cooking spray.
- Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until butter evenly coats the crumbs. Transfer to the baking dish and flatten into an even layer.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Leave oven on; remove crust and let cool.
- Place cranberries, water, and 1/4 cup sugar in a saucepan over medium-high heat. Bring to a boil. Cook until cranberries have burst and mixture is thick, about 7 minutes. Let cool for 15 minutes. Pour sauce into a blender or food processor and puree until smooth, adding more water to thin, if necessary.
- Combine remaining sugar and cream cheese in a bowl. Beat using an electric mixer until smooth, scraping down sides of the bowl every 90 seconds, about 4 minutes total. Add eggs 1 at a time, beating well after each addition. Add milk, lemon juice, and almond extract; mix batter on medium-low until combined.
- Spread batter evenly over the cooled crust. Drop spoonfuls of cranberry sauce on top and use a knife to swirl it through the batter. Toss almonds evenly over the cheesecake.
- Bake in the preheated oven until set, 27 to 33 minutes. Let cool, at least 30 minutes. Refrigerate until set, 8 hours to overnight. Cut into bars the next day.
Nutrition Facts : Calories 256.8 calories, Carbohydrate 20.1 g, Cholesterol 69.7 mg, Fat 18.2 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 190.3 mg, Sugar 14.4 g
BLACKBERRY ALMOND CHEESECAKE BARS
Make and share this Blackberry Almond Cheesecake Bars recipe from Food.com.
Provided by lik2fish
Categories Cheesecake
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- CRUST:.
- Preheat oven 350 degrees Fahrenheit.
- Grease a 9" square baking pan.
- Beat butter until whipped.
- Add Splenda brown sugar, soy flour and finely chopped almonds.
- Press mixture onto bottom of pan.
- Blind bake crust for 15 minutes.
- FILLING:.
- Beat cream cheese until whipped.
- Add white sugar, egg and sour cream until blended.
- Pour cream cheese mixture over baked crust.
- Drizzle jam onto mixture in swirls.
- Bake 25 minutes.
- Cool completely.
- Cut into squares.
- BLACKBERRY JAM PREPARATION:.
- Place blackberries in heated small sauté pan over medium heat.
- Add simple syrup and pectin.
- Heat and mash blackberry mixture with bean masher.
- Bring to a boil; remove from pan and put into bowl.
- Refrigerate 1 hour.
Nutrition Facts : Calories 249, Fat 19.1, SaturatedFat 9.3, Cholesterol 57.7, Sodium 163.3, Carbohydrate 16.2, Fiber 1.1, Sugar 6, Protein 5.1
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BLACKBERRY CHEESECAKE BARS - BAKER BY NATURE
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Estimated Reading Time 6 mins
- Line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap. Spray foil and any exposed pan with non-stick baking spray; set aside.
- In a large bowl using a handheld electric mixer (or in the bowl of a standmixer fitted with the paddle attachment) beat the cream cheese until completely smooth, scraping down the sides of the bowl as needed; about 3 minutes. Add in the sugar, eggs, and egg yolks and beat until smooth and creamy; about 2 minutes. Turn the mixer off. Using a rubber spatula, fold in the lemon zest and lemon juice, stirring until combined. Quickly fold in the flour, stirring just until combined. Pour the cheesecake batter on top of the partially baked crust. Set aside to make your blackberry swirl.
- In a small food processor or blender, puree the blackberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar.
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