MARBLED CHOCOLATE CHEESECAKE BARS
I learned to bake and cook from my mother. I grew up in a family of 12 and we all had chores to do - mine was to help prepare the meals. The more I cooked, the more I enjoyed it. Now it's my favorite hobby.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 15
Steps:
- In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FUDGE MARBLE CHEESECAKE BARS
Make and share this Fudge Marble Cheesecake Bars recipe from Food.com.
Provided by carolinafan
Categories Bar Cookie
Time 55m
Yield 32 bars
Number Of Ingredients 7
Steps:
- Heat oven to 350*.
- Grease rectangular pan, 13x9x2 inches.
- Reserve 1 cup of the cake mix (dry).
- Beat remaining cake mix, the Swirl Mix, oil and 1 egg in large bowl with electric mixer on low speed until soft dough forms. Press in bottom of pan. Bake 10 minutes.
- Beat reserved cake mix, the sugar, sour cream, cream cheese and 2 eggs in large bowl on low speed 30 seconds; beat on medium speed 3 minutes.
- Spread over baked crust. Bake 33 to 38 minutes or until center is set.
- Cool completely. Cut into 2 x 1 1/2 inch bars.
Nutrition Facts : Calories 164.4, Fat 10.9, SaturatedFat 4.5, Cholesterol 37, Sodium 182, Carbohydrate 15.3, Fiber 0.4, Sugar 9.3, Protein 2.7
MARBLE CHEESECAKE
Rich chocolate cake swirls dress up ordinary cheesecake. It's an easy, yet impressive, make-ahead dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan.
- Reserve 1 cup dry cake mix for filling. In large bowl, beat remaining cake mix, the butter and 1 egg with electric mixer on low speed just until dough forms. Press in bottom of pan.
- In large bowl, beat sugar, cream cheese and vanilla with electric mixer on medium speed until smooth. Beat in remaining 2 eggs, the sour cream and 1/4 cup of the whipping cream on low speed until smooth; reserve 1 cup cream cheese mixture. Pour remaining cream cheese mixture over crust.
- In same bowl, beat reserved 1 cup cake mix, reserved 1 cup cream cheese mixture and remaining 1/2 cup whipping cream on low speed until smooth. Drop chocolate cream cheese mixture by spoonfuls over cream cheese mixture in pan. Cut chocolate mixture through plain mixture with knife in S-shaped curves in one continuous motion. Turn pan one-quarter turn, and repeat for marbled design. Tap bottom of pan sharply on counter to level cream cheese mixtures.
- Bake 32 to 40 minutes or until sharp knife inserted 1 inch from side of pan comes out clean (center will not be set). Cool 30 minutes on cooling rack. Refrigerate 30 minutes. Run knife around sides of pan to loosen cheesecake. Refrigerate at least 4 hours until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 34 g, Cholesterol 90 mg, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 340 mg
FUDGE MARBLE CHEESECAKE
I'll be honest- I haven't tried this recipe. I saw a picture in a cookbook and thought it looked incredible, but I'm not sure I can pull it off. But I'm sure someone here can and will report back on how it turned out.
Provided by SJG3483
Categories Cheesecake
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 and grease a 9x 13 pan.
- Remove marble pouch and 1 cup cake mix and set aside.
- Combine remaining cake mix with oil and 1 egg until a soft dough forms.
- Press in bottom and 1 1/2 inches up the sides of the pan.
- Bake for 10 minutes.
- Combine reserved cake mix, 2 eggs, sugar, cheeses, and creams.
- Beat 3 minutes at medium speed.
- Reserve 1 1/2 cups.
- Spoon the rest of the mixture over the crust.
- Combine reserved cheese mixture with marble pouch and combine well.
- Spoon mixture randomly over the pan.
- To marble, pull a knife through the pan in wide curves.
- Bake 30-40 minutes until the center springs back when touched lightly- do not over bake Immediately run a knife around the edge of the cake.
- Cool completely and refrigerate until serving time.
- Cut into bars.
Nutrition Facts : Calories 160.7, Fat 10.5, SaturatedFat 4.5, Cholesterol 37.4, Sodium 147.7, Carbohydrate 15, Fiber 0.4, Sugar 11.5, Protein 2.6
MARBLE CHEESECAKE BARS
Make and share this Marble Cheesecake Bars recipe from Food.com.
Provided by Rachie P
Categories Bar Cookie
Time 1h
Yield 16-20 bars, 16-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300. Lightly spray a 9x13 pan with Pam.
- Combine crushed cookies and butter. Press mixture into bottom of pan. Beat cream cheese until fluffy; gradually beat in condensed milk. Add eggs and vanilla; mis well.
- Pour two thirds of batter onto crust.
- Melt chocolate according to package directions and add to remaining one third batter. Add creme de caco.
- Spoon over top of vanilla layer.
- Bake 45 -50 minutes, or until set.
- Cool or chill; cut into bars. Store in refrigerator.
Nutrition Facts : Calories 348.6, Fat 24, SaturatedFat 13.5, Cholesterol 100.6, Sodium 258.7, Carbohydrate 27.7, Fiber 0.6, Sugar 21.7, Protein 7.3
MARBLED CAPPUCCINO FUDGE CHEESECAKE
I came up with this recipe because I love the frozen cappuccino drinks at coffee shops and wanted a cheesecake with the same goods. If you try it, don't hold the whip. The creamy mocha-infused topping is the best part! -Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 325° for 7-9 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, cappuccino mix, flour and vanilla. Add eggs; beat on low speed just until combined. Pour half of batter into crust. Drizzle with 1/3 cup fudge topping. Repeat layers. Cut through batter with a knife to swirl fudge topping. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., For topping, in a small bowl, beat cream until it begins to thicken. Add cappuccino mix and confectioners' sugar; beat until soft peaks form. Spread over cheesecake. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 625 calories, Fat 43g fat (26g saturated fat), Cholesterol 180mg cholesterol, Sodium 382mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 10g protein.
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