Marbled Chocolate Cheesecake Bars Recipes

MARBLE CHEESECAKE

Steps:

• Preheat the oven to 450 degrees F.
• For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
• For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
• Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
• Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.

CHOCOLATE CHEESECAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.

MARBLED CHOCOLATE BARS

Steps:

• Prepare cake batter according to package directions. Pour into a greased 15x10x1-in. baking pan. In a small bowl, beat cream cheese and sugar until smooth. Stir in 1/4 cup chocolate chips. , Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl the cream cheese mixture. Sprinkle with remaining chocolate chips. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• In a small saucepan, combine water, butter, and chocolate; cook and stir over low heat until smooth. Cool. In a mixing bowl, combine flour, brown sugar, baking soda, and salt. Add eggs and sour cream; beat on low just until combined. Stir in chocolate mixture until smooth.
• Preheat the oven to 375 degrees F.
• In another bowl, beat cream cheese, sugar, egg, and vanilla; set aside. Spread chocolate batter into a greased 15 by 10 by 1-inch baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. Bake for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• preheat oven to 375.
• In a small saucepan combine the water, butter, and chocolate. Cook and stir over low heat until melted, stir until smooth.
• Cool.
• IN large mixing bowl combine the flour, brown sugar, baking soda, and salt. Add egg, egg white, and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth.
• In another mixing bowl, beat cream cheese, sugar, egg white, and vanilla, set aside.
• Spread chocolate batter into a 15 in x 10 in x 1 in baking pan coated with nonstick cooking spray. Drop the cream cheese mixture by tablespoonfuls over batter; cut through batter with a knife to swirl. Sprinkle with chocolate chips.
• Bake 375 for 20-25 mins or until a toothpick inserted comes out clean. Cool on wire rack.

CHOCOLATE MARBLE CHEESECAKE

Steps:

• Heat oven to 350°. Toast almonds on a small baking sheet for 10 minutes, stirring occasionally. Remove from oven; reduce heat to 325°. Coat an 8-inch springform pan with cooking spray. Wrap outside of pan in foil to prevent seepage. Process chocolate wafers and almonds in a food processor until fine crumbs. Sprinkle 2 to 3 tablespoon crumbs onto bottom of pan (just enough to coat bottom lightly). Shake pan to distribute evenly. Reserve remaining crumbs.
• Filling:
• Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk amaretto, if desired (or same amount of hot water), 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan. Press reserved crumbs onto side of cheesecake.

MARBLE CHEESECAKE

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.

MARBLED CHOCOLATE CHEESECAKE BARS

Steps:

• For cream cheese mixture, cream together cream cheese, butter and sugar in a mixing bowl.
• Add egg and vanilla extract and mix well.
• In a microwave-safe container, melt together chocolate chips and butter.
• Add sugar and mix well.
• Stir in eggs and vanilla extract.
• Sift together flour, baking powder and salt and stir into chocolate mixture.
• Preheat oven to 350°F.
• Grease and flour a 9-inch tart pan.
• Spread two-thirds of the chocolate mixture on the bottom of the pan.
• Top with the cream cheese mixture.
• Dollop the remaining chocolate.
• Using a knife, gently swirl the chocolate into the cream cheese mixture to create a marbled effect.
• Be careful not to overmix.
• Bake for 25 minutes or until a knife inserted into the center comes out clean.

MARBLED CHOCOLATE CHEESECAKE

Steps:

• To prepare crust: In a medium bowl, mix together chocolate crumbs and melted butter until well blended.
• Press into a 9-inch springform pan.
• Preheat oven to 300°F.
• To prepare filling: In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy.
• Spoon half of cream cheese mixture into crust.
• Stir chocolate into remaining cream cheese mixture until well blended.
• Spoon over batter in crust.
• Run a butter knife (careful not to touch crust) in a"S" curve through batter ONCE.
• Bake cheesecake for 50 minutes.
• Transfer pan to wire rack to cool completely.
• After cooled, transfer cheesecake to serving plate, cover with plastic wrap and chill for at at least 2hours.
• Uncover cheesecake; carefully remove the side of pan.
• To prepare frosting, in a small bowl, mix chocolate and sour cream.
• Spread over cheesecake.
• Chill briefly until frosting is set.