Minty Cream Cheese Bars Recipes
FUDGY MINT SQUARES
I've had this recipe since I was in junior high school. No one can resist the fudgy brownie base, cool minty cheesecake filling and luscious chocolate glaze in these mouthwatering bars.-Heather Campbell, Lawrence, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually stir in flour. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until top is set. , In a large bowl, beat cream cheese and remaining butter until fluffy. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired. , Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack., In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting.
Nutrition Facts : Calories 132 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 54mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
MINT CHEESECAKE SQUARES
In three simple steps, you can prepare this luscious dessert. For a potluck or a party, it will be in mint condition!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, mix crust ingredients. Press in bottom of ungreased 13x9inch pan. Freeze crust while preparing filling.
- In large bowl with electric mixer, beat all filling ingredients on low speed until smooth. Pour into crustlined pan. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool on wire rack.
- Meanwhile, in 1-quart saucepan, melt chocolate over low heat, stirring constantly. Cool 5 minutes; beat in sour cream with spoon. Spread over warm cheesecake. Refrigerate 3 hours or until firm. Cut into squares. Store in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 25 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 2 g
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- Combine Oreo crumbs and melted butter, stir together with a fork, until well combined. Press the mixture firmly into a lined 8x8 pan, and place in the refrigerator so the crust can begin to set. (Use parchment paper a few inches longer than the pan on each side, so you can easily lift it when it has set).
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- Preheat oven to 325. Line a 9×13 pan with aluminum foil, leaving a 2 inch overhang for easy removal. Spray the aluminum foil with non stick cooking spray,
- Place 28 oreos in a food processor or grinder and pulse until they are finely ground. Add the melted butter and stir until the oreos are moistened. Pour the crumb mixture into the 9×13 and press firmly until the crumbs are evenly distributed. Bake this for 10 minutes in oven and remove from oven and set on a cooling rack while you make the cheesecake mixture.
- In large mixing bowl beat the cream cheese and sugar about 2 minutes until smooth. Add the sour cream, vanilla, mint extract and salt and beat together for 30 seconds. Scrape down the sides. Add the eggs one at a time and beat well after each egg. Add green food coloring to get desired shade of green.
- Break the remaining cookies in half and gently pulse them in the food processor so that they are still chunky. Stir them into the cheesecake mixture.
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