1/4 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
3 large eggs, lightly beaten
2 teaspoons vanilla extract
2 tablespoons orange juice concentrate
1 teaspoon grated orange peel
1 teaspoon orange extract
5 drops yellow food coloring
3 drops red food coloring
1. In a large bowl, combine the wafer crumbs and butter. Press into a greased 13x9-in. baking pan.
2. In a large bowl, beat cream cheese until smooth. Add the milk, eggs and vanilla; beat just until combined. Pour half over crust.
3. Add orange juice concentrate, orange peel, extract and food coloring to the remaining cream cheese mixture; beat until combined. Pour over first layer.
4. Bake at 325° for 45-50 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours before cutting.
BLACKBERRY CHEESECAKE BARS
Refrigerated sugar cookie dough makes a tasty and speedy crust for a creamy layer of ricotta and mascarpone cheeses. The bars are even more luxurious with a hint of amaretto and fresh blackberries scooped on top.
—TERRI CRANDALL GARDNERVILLE, NV
* * *
* * *
PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 12 SERVINGS
* * *
1 tube (16 1/2 ounces) refrigerated sugar cookie dough
1 1/2 cups ricotta cheese
1 carton (8 ounces) mascarpone cheese
1/2 cup sugar
2 large eggs, lightly beaten
3 teaspoons vanilla extract
2 teaspoons grated lemon peel
1 teaspoon lemon juice
1 teaspoon orange juice
1 tablespoon amaretto, optional
1 cup seedless blackberry spreadable fruit
2 2/3 cups fresh blackberries
1. Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
2. Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon peel, citrus juices and, if desired, amaretto. Pour into crust.
3. Bake 20-25 minutes or until center is almost set. Cool for 1 hour on a wire rack.
4. Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with fresh blackberries. Refrigerate until serving.
TOP TIP
RICOTTA 101
When milk or cream is separated into curds and whey, the curds are used to make cottage cheese and the whey is used to make ricotta cheese. Ricotta is a soft cheese that has a fine, moist, grainy texture.
NUTTY CHEESECAKE SQUARES
These bars are easy to make for everyday occasions but still special enough to serve company.
—RUTH SIMON BUFFALO, NY
* * *
* * *
PREP: 20 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 16-20 SERVINGS
* * *
2 cups all-purpose flour
1 cup finely chopped walnuts
2/3 cup packed brown sugar
1/2 teaspoon salt
2/3 cup cold butter
FILLING
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
1. In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press the remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake crust at 350° for 10-15 minutes or until lightly browned.
2. In a bowl, beat filling ingredients until smooth; pour over the crust. Sprinkle with reserved crumbs.
3. Bake at 350° for 20-25 minutes or until a knife inserted near center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.
BACON CHOCOLATE CHIP CHEESECAKE BLONDIES
What could be better than a cookie, brownie and cheesecake all mixed up together with bacon to top it off? If you’re a sweet and savory fan like me, you’ll love these.
—KATIE O’KEEFFE DERRY, NH
* * *
* * *
PREP: 30 MIN. • BAKE: 45 MIN. + CHILLING • MAKES: 16 SERVINGS
* * *
8 bacon strips, cooked and crumbled
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups (12 ounces) semisweet chocolate chips
CHEESECAKE LAYER
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 large eggs
3/4 cup 2% milk
2 teaspoons vanilla extract
1. Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides of pan; grease foil.
2. Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan.
3. For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with the reserved bacon.
4. Bake 45-50 minutes or until golden brown. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.
APPLE CARAMEL CHEESECAKE BARS
Roll a caramel apple, cheesecake and streusel-topped apple pie all into one irresistible dessert.
—KATHY WHITE HENDERSON, NV
* * *
* * *
PREP: 30 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 3 DOZEN
* * *
2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup cold butter, cubed
2 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar, divided
1 teaspoon vanilla extract
2 large eggs, lightly beaten
3 medium tart apples, peeled and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
STREUSEL
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup quick-cooking oats
1/3 cup cold butter, cubed
1/3 cup hot caramel ice cream topping
1. Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned.
2. Meanwhile, in a large bowl, beat cream cheese, 1/2 cup of sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust.
3. In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over the apple layer.
4. Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.
MINTY CHOCOLATE CREAM CHEESE BARS
When I was growing up, I always looked forward to Grandma’s gooey rich cream cheese bars. This
version includes mint, one of my favorite flavor add-ins.
—JILL LUTZ WOODBURY, MN
* * *
* * *
PREP: 15 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 2 DOZEN
* * *
1 package chocolate cake mix (regular size)
1/2 cup butter, softened
1 teaspoon almond extract
1 teaspoon vanilla extract
4 large eggs, divided use
1 package (10 ounces) Andes creme de menthe baking chips, divided
8 ounces cream cheese, softened
1 2/3 cups confectioners’ sugar
1. Preheat oven to 350°. In a large bowl, beat cake mix, butter, extracts and 2 eggs until blended. Spread into a greased 13x9-in. baking pan. Sprinkle with 3/4 cup baking chips.
2. In a small bowl, beat cream cheese and confectioners’ sugar until smooth. Add remaining eggs; beat on low speed just until blended. Pour over chocolate layer, spreading evenly; sprinkle with remaining baking chips.
3. Bake 30-35 minutes or until edges begin to brown. Cool in pan on a wire rack. Cut into bars. Refrigerate leftovers.
TOFFEE CHEESECAKE BARS
These melt-in-your-mouth treats are absolutely delicious, and just about everyone will want seconds. A must for Christmas gift-giving, they can be made with reduced-fat cream cheese to lighten them up.
—EDIE DESPAIN LOGAN, UT
* * *
* * *
PREP: 25 MIN. • BAKE: 20 MIN. + CHILLING • MAKES: 2 1/2 DOZEN
* * *
1 cup all-purpose flour
3/4 cup confectioners’ sugar
1/3 cup baking cocoa
1/8 teaspoon baking soda
1/2 cup cold butter
1 package (8 ounces) cream cheese
1 can (14 ounces) sweetened condensed milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/4 cups milk chocolate English toffee bits, divided
1. 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.
2. In a large bowl, beat the 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.
3. Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover bars and refrigerate 8 hours or overnight.
RASPBERRY CHEESECAKE BARS
My family’s love of raspberries and cheesecake make this creamy treat a perfect dessert for us.
—JILL COX LINCOLN, NE
* * *
* * *
PREP: 30 MIN. • BAKE: 35 MIN. + CHILLING • MAKES: 2 DOZEN
* * *
1 cup all-purpose flour
1 cup finely chopped pecans
1/3 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup cold butter
1 jar (12 ounces) seedless raspberry jam, divided
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
TOPPING
1 1/2 cups (12 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
1. In a small bowl, combine flour, pecans, brown sugar, cinnamon and salt. Cut in butter until crumbly. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.
2. Set aside 3 tablespoons jam; spread remaining jam over crust. In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon peel and vanilla. Add eggs; beat on low speed just until combined. Spread evenly over jam. Bake for 20-25 minutes or until almost set.
3. In another bowl, combine the sour cream, sugar and vanilla; spread over cheesecake. Warm remaining jam and swirl over top. Bake 5-7 minutes or just until set.
4. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Cut into bars.
COOKIES ’N’ CREAM BROWNIES
You don’t need to frost these brownies because the tasty cream cheese layer makes them taste like they’re already frosted. The crushed cookies add extra chocolate flavor and a fun crunch.
—DARLENE BRENDEN SALEM, OR
* * *
* * *
PREP: 15 MIN. • BAKE: 25 MIN. + COOLING • MAKES: 2 DOZEN
* * *
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
BROWNIE LAYER
1/2 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
12 Oreo cookies, crushed
8 Oreo cookies, coarsely chopped
1. In a small bowl, beat the cream cheese, sugar, egg and vanilla until smooth; set aside. For brownie layer, combine the butter, sugars and cocoa in a large bowl. Beat in eggs. Combine flour and baking powder; gradually add to cocoa mixture. Stir in the crushed Oreo cookie crumbs.
2. Pour into a greased 11x7-in. baking pan. Spoon cream cheese mixture over batter. Sprinkle with coarsely chopped cookies. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Cut into bars. Store in the refrigerator.
CHEESECAKE BROWNIE SQUARES
Brownies are my grandson Noah’s favorite treat, so we always make some when he comes to visit. These ooey-gooey squares are a definite crowd-pleaser.
—BARBARA BANZHOF MUNCY, PA
* * *
* * *
PREP: 30 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 3 DOZEN
* * *
1 package fudge brownie mix (13x9-inch pan size)
6 ounces cream cheese, softened
6 tablespoons butter, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 can (16 ounces) chocolate frosting
1. Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13x9-in. baking dish; set aside.
2. In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through the batter with a knife to swirl.
3. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.
BERRY & GANACHE CHEESECAKE BARS
I put fresh raspberries or blueberries on top of a silky ganache for a rich and satisfying dessert.
—CARMELL CHILDS FERRON, UT
* * *
* * *
PREP: 35 MIN. • BAKE: 25 MIN. + CHILLING • MAKES: 2 DOZEN
* * *
1 1/2 cups graham cracker crumbs
1/4 cup finely chopped pecans
1/4 teaspoon salt
1/4 cup butter, melted
CHEESECAKE LAYER
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, lightly beaten
TOPPING
1 1/2 cups (9 ounces) semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons balsamic vinegar
<
br /> 1 tablespoon light corn syrup
1 1/2 cups fresh berries
1. Preheat oven to 350°. In a bowl, mix cracker crumbs, pecans and salt; stir in melted butter. Press onto bottom of a greased 13x9-in. baking pan. Bake for 8-10 minutes or until lightly browned. Cool on wire rack.
2. In a large bowl, beat the cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Spread over crust. Bake 15-20 minutes or until the center is almost set. Cool 1 hour on a wire rack.
3. Place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand for 5 minutes. Stir with a whisk until smooth. Stir in vinegar and corn syrup; cool slightly, stirring occasionally. Pour over cheesecake layer; let stand for 5 minutes. Top with berries.
4. Refrigerate at least 3 hours, covering when completely cooled. Cut into bars.
MOCHA CHEESECAKE BARS
These no-bake bars are easy to whip up, but they feel sophisticated. You’ll want to savor every bite of the silky chocolate filling with a hint of coffee atop a crunchy cookie crust.
—MARY WILHELM SPARTA, WI
* * *
* * *
PREP: 30 MIN. + CHILLING • MAKES: 24 SERVINGS
Taste of Home Brownies & Bars Page 16