cheesecake bars

Snickerdoodle Cheesecake Bars

(8-oz.) blocks cream cheese,

c. sugar

eggs

pure vanilla extract

kosher salt

c. all-purpose flour

baking soda

cinnamon

c. (1 1/2 sticks) unsalted butter, melted

c. packed brown sugar

cinnamon sugar,

Pecan Pie Cheesecake Recipe - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous holiday dessert mashup!

Pecan Pie Cheesecake (Bars or Cake!)

graham crackers

pecan halves

brown sugar

butter

full-fat cream cheese (softened)

sour cream

sugar

all-purpose flour

vanilla extract

salt

pecan halves (chopped)

heavy cream

Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish. Spray the dish with nonstick cooking spray.

For the Crust: Set out a large food processor. Place the graham crackers, pecans, and brown sugar in the bowl. Pulse into fine crumbs. Then pour in the melted butter and pulse again until well combined.

Pour the crumbs into the baking dish. Press the crumbs down into a tight even layer. Bake the crust for 10 minutes.

For the Cheesecake: Clean the food processor bowl. Place the cream cheese, sour cream, sugar, eggs, flour, vanilla, and salt in the bowl. Process until very smooth.

Pour the cheesecake batter over the crust. Tap the dish gently on the counter to remove air bubbles. Then bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.

For the Pecan Pie Topping: Once the cheesecake is out of the oven, set a small sauce pot over medium heat. Add the chopped pecans, brown sugar, cream, butter, cinnamon, and salt. Bring to a boil. Stir and simmer for 2-3 minutes. Then remove from heat.

Pour the pecan topping over the cheesecake. Use a spatula to spread it into an even layer. Chill the cheesecake for at least 2 hours to set.

Cut with a serrated knife. For clean sides, wipe the knife with a wet paper towel in between cuts.

https://content.jwplatform.com/videos/GPe7rL3S.mp4

Pecan Pie Cheesecake Recipe (Bars or Cake!) - Gooey caramel Pecan Pie meets tangy classic Cheesecake in this fabulous dessert mashup! Enjoy decadent Pecan Pie Cheesecake as handy bars, or make as a centerpiece-worthy cake for your holiday parties.

Pecan Pie Cheesecake

Upgrade your dessert with this tangy Skinny Pineapple Cheesecake Bars recipe.

Skinny Pineapple Cheesecake Bars

graham cracker crumbs

butter,

light cream cheese, softened to room temperature

c. plain nonfat Greek yogurt,

eggs, egg yolk

pineapple juice

Pineapple and cherries (optional)

I refuse to believe these are this low cal. They’re fantastic!!!!

These came together so fast and were delicious. The pineapple taste isn't very strong, but that was fine by me.

These turned out exactly as the recipe suggested and they were delicious. I will definitely use this recipe again.

These Cookie Dough Cheesecake Bars combine multiple desserts into one bite! You have a crumbly pecan crust on the bottom, creamy cheesecake in the middle, and chocolate chip cookie dough on top.

Cookie Dough Cheesecake Bars

pecans*

tbsp sugar

2.5 oz all-purpose flour, by weight ((1/2 cup, measured))

tsp salt

tsp vanilla extract

3.75 oz all purpose flour, by weight ((3/4 cup, measured))

chocolate chips

oz cream cheese (softened)

egg (at room temperature)

Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper and let the paper hang over the sides.

Make the crust: Stir to combine the pecans, sugar, and flour. Stir in the butter, until crumbly and evenly moistened. Transfer the mixture to the pan, then press firmly and evenly into the bottom of the pan. Bake for 10 minutes, then transfer to a wire rack to cool.

While the crust cools, make the cookie dough by beating together the butter, brown sugar, sugar, salt, egg and vanilla, until smooth. With the mixer on low, slowly add the flour. Right before the flour has been completely mixed in, add&nbsp;the chocolate chips. Set aside.

For the cheesecake, beat the cream cheese and sugar together until smooth. Add the egg and vanilla and continue mixing until smooth. Pour the cheesecake batter onto your crust. Then add your cookie dough on top of that by dropping small clumps on top.

Bake for 30-35 minutes. After 30 minutes, the cookie dough will still look gooey, but that’s how you want it for a more cookie dough-like experience. If you want a more crisp and cookie-like experience, you can fully bake for a total of 35 minutes.

Chill the bars completely in the fridge, then cut into bars. This ensures you get clean slices. Enjoy!

These peanut butter chocolate chip cookie cheesecake bars are just as extreme as they sound. For true dessert lovers! Super yummy!

Peanut Butter Chocolate Chip Cookie Cheesecake Bars

butter, unsalted (1/2 cup), softened

white sugar

peanut butter

flour

salt (less if you don’t like salty/sweet)

oats

cream cheese, softened

vanilla

Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Step 1

Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Step 2

Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Step 3

Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.

Peanut Butter Chocolate Chip Cookie Cheesecake Bars Step 4

I'm gonna give this is go with my 6 year old son.
He saw me watching your process video on IG and is reminding me every day there's cookies on the agenda.
One thing, would you consider adding grams measurements?
I know it's not an American thing (as I'm an American, but currently living in the UK).  But grams are just SO much easier.  One scale, no need for tsp tbsp 1/2 this 1/4 that.. converting 1 cup flour Vs 1 cup butter Vs 1 cup sugar (now be it White or brown cuz those are different ) etc etc ... *Sigh* All these conversion and tools when all ove needs is one scale for the whole process. #dizzy.
Anyway, I'm just nagging.  Feel free to let it pass by.  Thank you for sharing your recipes, beautiful food photography and now process videos. 
Appreciate your enthusiasm for cooking.  :)

asfd;lkjqewrpoiuvcxz  That was my face hitting my keyboard..  I want these so bad!

Whoooa, hello there yummy PB &amp; C cheesecake bars! I'd eat these straight out of the pan...maybe with a fork, maybe not but they'd meet and greet my mouth before they could tell what hit them.  Very nice!

WOWowowow! These look incredible! I am going to make them this weekend for Canadian Thanksgiving! So excited!
Love your pics by the way - I need to learn a few camera tricks myself to help my site and show off my baking adventures just as well as you do!

https://www.youtube.com/watch?v=kPflEr8pd98

These peanut butter chocolate chip cookie cheesecake bars are just as extreme as they sound. For true dessert lovers! Super yummy!

Full recipe: https://pinchofyum.com/peanut-butter-chocolate-chip-cookie-cheesecake-bars

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Thick buttery graham cracker crust topped with lemony strawberry-swirled cheesecake! Chill them for a tasty summer dessert!

Strawberry Lemon Cheesecake Bars

graham cracker sheets

butter (melted)

cream cheese (softened (2 8-ounce bricks))

lemon juice

strawberries

water (as needed)

Preheat oven to 350. Line an 8x8 inch baking pan with foil and lightly grease with cooking spray.

First prepare the crust. In a food processor (or good quality blender) pulse graham crackers and sugar until fine crumbs form. Add melted butter and pulse again until mixture comes together. Press into the bottom of prepared pan and bake 10 minutes.

Next prepare the cheesecake layer. In a medium-large bowl cream together cream cheese, sugar, egg, lemon juice, and vanilla until smooth. Pour mixture over crust.

To make the strawberry swirl, add strawberries and sugar to a blender or food processor and pulse until finely pureed. (add 1-2 tablespoons as water until mixture is easily spreadable)

Drop spoonfuls of the strawberry mixture over the top of the cheesecake layer. Use the tip of a knife to swirl the strawberry mixture into the cheesecake mixture - a figure 8 pattern works great! (Careful not to insert the knife too far so that you don't disturb the crust at the bottom)

Bake for 25-35 minutes until cheesecake is set. Allow to cool for 20-30 minutes, then transfer to fridge to chill at least 30 minutes or until ready to serve. Store chilled in airtight container or covered with plastic wrap.

Try these Keto Peanut Butter Cheesecake Bars for a creamy, decadent, low carb treat!

Keto Peanut Butter Cheesecake Bars

Lily's Sugar Free Chocolate Chips

butter, melted

(8 ounce) packages Philadelphia Cream Cheese

confectioners Monkfruit

tablespoons, melted butter

almond flour

Preheat the oven to 350 degrees F. Line...

Preheat the oven to 350 degrees F. Line an 8x8 baking pan with parchent paper or foil.

To make the crust combine the melted butter,...

To make the crust combine the melted butter, almond flour, confectioners sweetener and vanilla extract. The dough will be very buttery and wet, press it into the pan, making sure you get it all the way to the edges.

Bake the crust 7 minutes. The crust should...

Bake the crust 7 minutes. The crust should be very lightly browned and just begining to set. Allow it to cool COMPLETELY.

To make the cheesecake combine the cream cheese,...

To make the cheesecake combine the cream cheese, sweetener, egg, peanut butter and vanilla extract with an electric mixer. Beat the filling until it is completely combined and light and creamy.

Spread the cheesecake filling over the cooled crust....

Spread the cheesecake filling over the cooled crust. Bake at 350 degrees F for 30-33 minutes or until the cheesecake has set. Cool the cheesecake completely.

For the chocolate topping combine the melted butter...

For the chocolate topping combine the melted butter and sugar free chocolate chips, stir until the chocolate has melted and is smooth. You can do this in a microwaveable bowl, a double boiler, or small saucepan over low heat. Pour the melted chocolate over the cooled cheesecake and tip the pan back and forth so it covers it completely. Allow the cheesecake to cool at least 2 hours.

The absolute best classic Cheesecake Bars you&#39;ll ever eat! This recipe features an easy, buttery graham cracker crust with an ultra creamy and slightly tangy cheesecake filling. Top with chocolate ganache or salted caramel to take this dessert to a whole other level!

Cheesecake Bars

(170 grams) unsalted butter, (melted and slightly cooled)

cream cheese, (completely softened to room temperature)

(400 grams) granulated sugar

(114 grams) sour cream, (at room temperature)

eggs, (at room temperature)

fine sea salt

Chocolate ganache (use 1:1 ratio)

Salted caramel sauce

Butterscotch sauce

Fruit preserves

Whipped cream

Fresh fruit

Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang.

In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.

Make the crust:

In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl often, for at least 1 minute. Add the sour cream then the eggs one at a time, blending after each addition until combined. Scrape down the sides of the bowl. Add in vanilla, lemon juice, and salt, and blend until just combined. Don’t over mix.

Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes (longer if using a glass dish). Transfer to rack to let cool completely.

Cover with foil and refrigerate for at least 6 hours or overnight before slicing into squares.

The cheesecake can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months.

Make the filling:

https://content.jwplatform.com/videos/9TclVpm9.mp4

The absolute best classic Cheesecake Bars you'll ever eat! This recipe features an easy, buttery graham cracker crust with an ultra creamy and slightly tangy cheesecake filling. Top with chocolate ganache or salted caramel to take this dessert to a whole other level!

Crumbly spiced carrot cake bars with a delicious cheesecake center!  They are packed with flavor and sure to be a hit! 

Carrot Cake Cheesecake Crumble Bars

all purpose flour

oats (old fashioned)

brown sugar (packed)

allspice

nutmeg

butter (softened)

carrots (about 3 large)

pecans (chopped)

cream cheese (8 oz, softened)

Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and spray with cooking spray. Set aside.

In a bowl of a stand mixer, combine flour, old fashioned oats, brown sugar, sugar, baking soda, cinnamon, allspice, and nutmeg. Add the softened butter. Using the paddle attachment, mix until it resembles a coarse meal texture. Sprinkle in vanilla and blend. Stir in carrots and chopped pecans. Reserve 2 cups of the crumb mixture and press the rest in the bottom of your 9x13 inch pan. Bake for 20 minutes.

While the crust is baking, beat together the cream cheese and sugar until smooth. Add the eggs one by one until smooth and lastly add the vanilla. Once the crust is done baking, spread the cheesecake mixture over the top of the warm crust.

Top with remaining crumbs and bake for an additional 25-30 minutes or until the top is golden brown and the cheesecake layer is set. Let cool completely and refrigerate for at least 3 hours for easier cutting.

To make the cheesecake layer:

I apologize in advance for making you gain ten pounds just by looking at the picture. But dang these are good! My three favorite things in a bar. Snickers, oreos, and cheesecake in a bar. Are you kidding me?

Snickers Cheesecake Bars

Oreos

cream cheese (softened to room temperature)

fun size snickers (chopped (about 1.5 cups total))

milk chocolate chips (optional)

Preheat oven to 350 degrees. Prepare a 8x8 baking pan by lining it with aluminum foil allowing the sides to overhang for easy removal.

In a food processor, pulse the oreos into a fine crumb. In a medium sized mixing bowl, stir the crushed cookies and butter together. Press into the bottom of the pan and bake for 9-10 minutes. Let cool.

Beat the cream cheese, egg, sugar and vanilla together until it has a smooth and creamy consistency.

Fold in the chopped snickers and spread over the crust. Top with chocolate chips and bake it doe 30-35 minutes or until cheesecake is set.

You have to cool completely in the refrigerator for 3 hours. The waiting is the hardest part. Once cooled, lift the foil out of the pan and cut into small squares. Enjoy!

Exceptionally quicker and easier than a full cheesecake, these white chocolate raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce.

White Chocolate Raspberry Cheesecake Bars

room temperature water, divided

1 teaspoon cornstarch

20 Oreos (Regular or Double Stuf)*

Tablespoons (75 grams) unsalted butter, melted

(170 grams) white chocolate, finely chopped

two 8-ounce blocks (16 oz; 450 grams) full-fat cream cheese, softened to room temperature

(65 grams) granulated sugar

Tablespoon (8 grams) all-purpose flour

teaspoon pure vanilla extract

2 large eggs,

Make &amp; Cool the Raspberry Sauce

The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

For the Crust

In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium size bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 8 minutes. Remove from the oven and set aside. Leave oven on.

For the Filling

Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don&#8217;t let it solidify!

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.

Pour half of the cheesecake filling onto the crust. It&#8217;s ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It&#8217;s ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.

Bake for 32-36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.

To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.

Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

excellent job and recipes !!!

no need to add heavy cream in this recipe?

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Top 34 cheesecake bars recipes from across the web

The most viewed cheesecake bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Snickerdoodle Cheesecake Bars

Pecan Pie Cheesecake (Bars or Cake!...

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The most viewed cheesecake bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine