Tiramisu Cheesecake Bars Recipes

TIRAMISU CHEESECAKE BARS

Steps:

• Heat oven to 350°.
• Grease 9x9 pan.
• Mix cookie crumbs, 1 tsp coffee and the butter thoroughly with fork.
• Press evenly in bottom of pan.
• Refrigerate while preparing cream cheese mixture.
• Beat cream cheese until smooth and fluffy.
• Beat in sugar, eggs, heavy cream, rum, and vanilla.
• Spread mixture over crust.
• Bake 20-25 mins or just until center is set.
• Heat chocolate chips, shortening, and 1 tsp coffee until melted and smooth.
• Pour over hot cheesecake and spread evenly.
• Cool 30 mins at room temperature.
• Cover loosely and refrigerate about 1 hour or until firm.
• Store covered in refrigerator.

TIRAMISU CHEESECAKE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Press dough in bottom of pan.
• Bake 15 to 18 minutes or until light golden brown.
• Cool 15 minutes.
• Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth.
• Add milk; beat until well blended.
• Add coffee, vanilla and eggs; beat until well blended.
• Stir in chocolate chips.
• Pour over cookie base.
• Bake 35 to 40 minutes or until set.
• Cool at room temperature 30 minutes.
• Refrigerate 30 minutes to cool completely.
• In small bowl, beat 6 oz cream cheese on medium speed until smooth.
• Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy.
• Spread mixture over cooled bars.
• Sprinkle chocolate curls over topping.
• Refrigerate about 2 hours or until chilled.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

TIRAMISU CHEESECAKE DESSERT

Steps:

• Preheat oven to 325°. Layer half of the wafers in a greased 13x9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. Set remaining mixture aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve the remaining 3 teaspoons coffee granules in the remaining 1 tablespoon hot water; stir into 1 portion of filling. Spread over wafers., Layer remaining wafers over top; brush with reserved coffee mixture. Spread with remaining filling., Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, spread with whipped topping. Dust with cocoa.

PUMPKIN TIRAMISU CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In medium bowl, place cookie mix; cut in butter using pastry blender or fork until mixture is crumbly. Press mixture in bottom of pan. Bake 8 to 10 minutes or until set.
• Meanwhile, in large bowl, beat mascarpone, cream cheese, sugar, flour and egg with electric mixer on medium speed until smooth. Remove 3/4 cup of the cheesecake mixture, and place in small bowl; set aside. Stir pumpkin and pumpkin pie spice into original bowl of remaining cheesecake mixture. Stir melted chocolate, cognac and espresso powder into reserved 3/4 cup cheesecake mixture.
• Pour pumpkin cheesecake mixture on top of crust. Spoon chocolate cheesecake mixture over pumpkin mixture; use knife to carefully swirl mixtures.
• Bake 30 to 35 minutes or until edges are set (center will be just slightly jiggly). Cool 30 minutes.
• In microwavable bowl, microwave heavy whipping cream 1 minute to 1 minute 30 seconds or until hot. Add 2/3 cup chocolate chips; stir until smooth. Spread mixture on top of cheesecake.
• Refrigerate about 4 hours or until completely cool. Cut into bars to serve. Top each bar with a dollop of whipped cream just before serving.

TIRAMISU BARS

Steps:

• Heat oven to 350°F. In medium bowl, beat 3/4 cup flour, 1/2 cup softened butter and the powdered sugar with electric mixer on medium speed until soft dough forms. Spread evenly in bottom of ungreased 8-inch square pan. Bake 10 minutes.
• Meanwhile, in medium bowl, beat remaining bar ingredients except grated chocolate with wire whisk until smooth.
• Sprinkle 1 cup of the grated chocolate over hot baked crust. Pour egg mixture over chocolate.
• Bake 40 to 45 minutes or until golden brown and set. Cool completely in pan on cooling rack, about 1 hour 15 minutes.
• In medium bowl, beat cream cheese and 1/4 cup whipping cream on medium speed about 2 minutes or until fluffy. Spread over cooled bars. Sprinkle with remaining grated chocolate. For bars, cut into 6 rows by 4 rows. Garnish each with chocolate curl. Store covered in refrigerator.

TIRAMISU CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
• Meanwhile, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
• Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
• In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars. Sprinkle chocolate curls over topping.
• Refrigerate about 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.