Chocolate Cheesecake Squares Recipes

CHOCOLATE-COVERED CHEESECAKE SQUARES

Steps:

• Line a 9-in. square baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. , In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Freeze overnight., In a microwave, melt chocolate and shortening; stir until smooth. Cool slightly. , Using foil, lift cheesecake out of pan. Gently peel off foil; cut cheesecake into 1-1/4-in. squares. Work with a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip., Using a toothpick, completely dip squares, 1 at a time, into melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Spoon additional chocolate over the tops if necessary to coat. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

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.

CHEESECAKE SQUARES

Steps:

• In a large bowl, beat cream cheese, ricotta and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Beat in the butter, cornstarch, flour and vanilla until smooth. Fold in sour cream. , Pour into a greased 13x9-in. baking pan. Bake, uncovered, at 325° for 1 hour or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill several hours or overnight. Top each serving with fruit if desired.

TRIPLE-CHOCOLATE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

CHOCOLATE CHEESECAKE SQUARES

Steps:

• Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
• Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
• Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
• Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

CHOCOLATE CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. To prepare the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
• 2. Meanwhile, to prepare the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75-percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.
• 3. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the melted chocolate into the wet ingredients and mix until smooth.
• 4. Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Cool on a rack.
• 5. To prepare the glaze: Put the chocolate, butter, and corn syrup in microwave-safe bowl. Heat the glaze in the microwave at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth and add the sour cream. Spread the glaze evenly over the warm cake. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature.
• Store the bars, covered, in the refrigerator for up to 5 days.

LAYERED CHOCOLATE CHEESECAKE SQUARES

Steps:

• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Empty Crust Mixes from both packages into large bowl. Add margarine; mix with fork until crumbs are well moistened. Press firmly onto bottom of prepared pan.
• Empty each Filling Mix into separate medium bowl. Prepare each filling with the milk as directed on package. Spread the chocolate filling evenly over the crust, then top with the cheesecake filling. Drizzle with melted chocolate.
• Refrigerate at least 1 hour or until ready to serve. Cut into 15 squares to serve. Store leftover dessert in refrigerator.

CHOCOLATE CHEESECAKE SQUARES

Steps:

• Preheat oven to 325*.
• Line a 9 inch caking pan with tin foil; grease the foil and set aside.
• For the crust:.
• In a bowl, combine the first five ingredients. Cut in butter until fine crumbs form. Stir in egg yolk, vanilla and walnuts; mix well. Press onto bottom of the prepared foil lined pan. Bake for 15 minutes.
• For the filling:.
• In a small bowl, beat cream cheese and sugar until smooth. Add the sour cream, flour, orange peel and salt; mix well. Add egg and vanilla; beat on low speed just until combined. Pour over warm crust. Bake for 20 to 25 minutes or until center is almost set. Cool on wire rack for 1 hour.
• Garnish top with chocolate shavings. Refrigertae overnight.