CHEESECAKE BARS
Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.
Provided by Jennifer Segal
Categories Desserts
Time 1h35m
Yield 16 squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
- Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
- Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
- Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
- Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
- Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
- Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.
Nutrition Facts : ServingSize 1 square, Calories 248, Fat 16 g, Carbohydrate 24 g, Protein 3 g, SaturatedFat 9 g, Sugar 20 g, Fiber 0 g, Sodium 166 mg, Cholesterol 77 mg
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
CHERRY MARSHMALLOWS
My first taste of a homemade marshmallow was in France. With all of the fancy desserts available that day, I only went back for more marshmallows. There's just something about these pillowy puffs of sugary deliciousness that turns them into a gourmet treat. And talk about delicious! Try these next time you make smores, add one to your cup of hot cocoa, or include some in your holiday cookie tins. Store in an airtight container at room temperature for up to 2 weeks.
Provided by lutzflcat
Categories Desserts
Time 9h5m
Yield 77
Number Of Ingredients 8
Steps:
- Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
- Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
- Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
- Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
- Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
- Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.4 g, Cholesterol 0.4 mg, Fat 0.2 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 9.4 mg, Sugar 5.6 g
EASY CHERRY CHEESECAKE BARS
Oatmeal cookie mix and pie filling make an easy dessert. Store, covered, in refrigerator.
Provided by carmex182
Categories Desserts Cakes Cheesecake Recipes
Time 3h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 9x13-inch baking pan with cooking spray.
- Pour cookie mix into a large bowl. Cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs into the bottom of the prepared baking pan.
- Bake crust in the preheated oven for 8 minutes. Remove partially baked crust and leave oven on.
- Beat cream cheese, sugar, egg, flour, and vanilla extract together in a bowl using electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over the partially baked crust. Spread cherry pie filling over cream cheese mixture. Sprinkle reserved crumbs on top.
- Bake in the preheated oven until light golden brown on top, about 35 minutes. Cool about 30 minutes. Refrigerate to chill, about 2 hours. Cut into 16 to 20 bars.
Nutrition Facts : Calories 342.3 calories, Carbohydrate 39.1 g, Cholesterol 50.1 mg, Fat 19 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 261.1 mg, Sugar 6.4 g
CHERRY MARSHMALLOW CHEESECAKE SQUARES
I have always made the walnut crust with the walnut sprinkle on top cheesecake bars at Christmas time. This time after looking through lots of recipes I thought I would change it up and use the same crust but make the filling all gooey and sweet. This is a combination of lots of recipes with my own personal touch. The only baking you do is the crust but it is well worth it. The crust is crispy and nutty. After all does it get any better than cherries marshmallows and walnuts? Enjoy!
Provided by SK H @Soos
Categories Cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a medium mixing bowl, mix brown sugar, flour and nuts together. Add melted butter and stir or mix until light and crumbly.
- Set aside 1 1/2 cup for topping. Press the remainder into a 8x11 or a comparable size pan. Bake for 12 minutes.
- Remove from oven and let cool.
- Chop marachino cherries into small pieces and set aside.
- Add the milk and soften the marshmallow cream in the microwave or if you are using marshmallows melt them with the milk. Beat the cream cheese and add the marshmallow mixture. Fold in the cherries and juice and Cool Whip after the mixture has cooled a little.
- Pour into the crust and sprinkle the remaining nutty crust mixture on top of the filling. Refrigerate for 30 minutes before serving.
CHERRY MARSHMALLOW CHRISTMAS SQUARES
Make and share this Cherry Marshmallow Christmas Squares recipe from Food.com.
Provided by Chef mariajane
Categories Bar Cookie
Time 15m
Yield 12 squares
Number Of Ingredients 6
Steps:
- Coarsely chop graham crackers. In a large bowl, combine marshmallows, and red and green cherries; stir in chopped graham crackers. Add sweetened condensed milk and mix by hand until thoroughly combined.
- Grease a glass 8x8-inch baking dish; sprinkle bottom with 1/4 cup coconut. Spread graham cracker mixture evenly in baking dish and top with remaining coconut. Refrigerate for at least 2 hours.
- NOTE: Don't use graham cracker crumbs, they don't work, the recipe needs the coarsely chopped crackers.
Nutrition Facts : Calories 281.3, Fat 5.9, SaturatedFat 3, Cholesterol 11.2, Sodium 185.4, Carbohydrate 54.3, Fiber 1, Sugar 40.2, Protein 4.5
CHERRY CHEESECAKE SQUARES
Make and share this Cherry Cheesecake Squares recipe from Food.com.
Provided by looneytunesfan
Categories Cheesecake
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix crumbs, 1/4 cup of the sugar and butter. Press onto bottom of 13x9x2 baking pan. Bake at 325* for 10 minutes.
- Beat cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake at 325* for 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. Cut into squares.
Nutrition Facts : Calories 846.2, Fat 51.8, SaturatedFat 30.7, Cholesterol 215.6, Sodium 600, Carbohydrate 84.5, Fiber 1.4, Sugar 42.5, Protein 13
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