LATTE CHEESECAKE BARS
If you like capuccino cheesecake, which I love, you gotta try this lower calorie latte version cheesecake bars. They are so tasty. Cut them into triangles and serve them like cheesecake. WARNING: You must make this in a 13x9-inch pan or they don't cook right.
Provided by Vseward Chef-V
Categories Bar Cookie
Time 40m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F Combine all crust ingredients in small bowl. Break Graham crackers into broken pieces and put in a food processor, add cinnamon and melted butter. Press onto bottom of ungreased 13x9-inch baking pan.
- Combine 2 tablespoons whipping cream and coffee granules in small bowl. Let stand 5 minutes or until coffee dissolves.
- Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture, eggs and vanilla. Beat, scraping bowl often, just until combined. Pour over crust. Bake for 20 to 25 minutes or until center is nearly set. Cool on wire rack 1 hour.
- Place 1/3 cup whipping cream in 1-quart saucepan. Cook over medium heat until whipping cream almost comes to a boil (1 minute). Remove from heat. Stir in chocolate chips until melted. Spread over cheesecake. Refrigerate until chocolate sets, about 1 hour. Cut into bars.
Nutrition Facts : Calories 105.6, Fat 9.2, SaturatedFat 5.6, Cholesterol 42.4, Sodium 62.8, Carbohydrate 4.8, Fiber 0.1, Sugar 4.1, Protein 1.7
PUMPKIN SPICE LATTE BARS
This creamy treat has got it all - a layer of coffee cheesecake with a layer of pumpkin cheesecake and a buttery graham cracker crust. Serve with some whipped cream and a sprinkle of pumpkin pie spice.
Provided by Stasty Cook
Categories Fruits and Vegetables Vegetables Squash
Time 4h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch baking pan with parchment paper, ensuring there is an overhang on both sides.
- Mix graham crackers and butter together in a bowl. Press over the bottom of the lined baking pan to make a crust.
- Beat 8 ounces cream cheese in a bowl with an electric mixer until smooth and creamy. Add 1 egg, 1/4 cup sugar, espresso powder, and 1/2 teaspoon vanilla extract; beat until blended and smooth. Pour latte layer over the graham cracker crust and smooth with a spatula. Clean beaters.
- Beat 8 ounces cream cheese in another bowl until smooth and creamy. Add pumpkin, 1 egg, 1/4 cup sugar, pumpkin pie spice, 1/2 teaspoon vanilla extract, and cinnamon; beat until blended and smooth. Pour over the graham cracker crust and level with a spatula. Pour pumpkin layer over the latte layer and smooth with a spatula.
- Bake in the preheated oven until center is just set, 40 to 45 minutes. Cool for about 30 minutes. Cover loosely with aluminum foil. Refrigerate until firm, 3 to 4 hours.
- Lift bars out of the pan using the parchment paper overhang. Cut into bars using a hot, wet knife.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 13.9 g, Cholesterol 64.1 mg, Fat 15.5 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 188 mg, Sugar 9.1 g
HOME
Steps:
- Preheat oven to 325° F. Line an 8-inch-square baking pan with foil and let edges hang over edge of pan. Spray foil with baking spray.
- Combine crust ingredients and press into the base of the pan to cover the entire bottom. Bake for 10 minutes. Let cool on rack.
- Using a mixer, beat cream cheese until smooth. Add the sugar and combine. Mix in pumpkin, then the egg,. Then add cinnamon, cloves and flour. Combine the mixture.
- Stir in 1 cup of the Morsels & More® mixture. Pour batter over crust in pan; spread evenly. Bake for 15 minutes and remove from oven.
- Sprinkle remaining Morsels & More® mixture on top of cheesecake and bake cheesecake an additional 15-17 minutes. Remove from oven and place on cooling rack.
- Let pan cool to room temperature, then refrigerate for at least 1 hour prior to cutting.
- Use edges of foil to remove whole cheesecake from pan. Slice up your creamy dreamy cheesecake bars and share with your family and friends!"
TOFFEE CHEESECAKE BARS
These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. A must for Christmas gift giving. No one would ever guess they're lighter. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.
Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.
PUMPKIN LATTE CHEESECAKE TARTS
It's hard to resist this pumpkin latte cheesecake recipe. Use extra pretzel crumbs or toffee chips for a garnish. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, mix pretzels and brown sugar; stir in butter and egg white. Press onto bottoms and up the sides of greased muffin cups. Bake until firm and lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, dissolve espresso powder in hot water. Beat in pumpkin, cream cheese, brown sugar and pie spice until smooth. In another large bowl, beat cream until stiff peaks form; reserve 1 cup for topping. Fold remaining whipped cream into pumpkin mixture; stir in toffee bits., Spoon into pretzel cups. Top with reserved whipped cream. Refrigerate at least 1 hour before serving. If desired, top with additional toffee bits.
Nutrition Facts : Calories 239 calories, Fat 17g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 240mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
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- Place gingersnaps in a food processor 20 at a time; grind to a fine crumb. Place the crumbs in large bowl and add melted butter and salt. Stir by hand until combined. Press evenly into the bottom of an ungreased 13x9x2 inch baking pan and bake for 10 minutes.
- Meanwhile, place milk or half and half in a small microwave safe bowl. Microwave about 15 seconds or until just warm; stir in coffee powder until dissolved.
- In the bowl of an electric mixer, beat cream cheese, sugar, vanilla and coffee mixture on medium speed until fluffy. In another small microwave safe bowl, microwave semi-sweet chocolate morsels for about 30 seconds, until just melted. Beat in melted chocolate. Add eggs one at a time, beating after each addition until just combined.
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- Combine 2 tablespoons whipping cream and coffee granules in bowl. Let stand 5 minutes or until coffee dissolves.
- Combine cream cheese and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture, eggs and vanilla. Beat, scraping bowl often, just until combined. Pour over crust. Bake 20-25 minutes or until center is nearly set. Let cool 1 hour.
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