Chocolate Mint Cheesecake Bars



Servings: Makes 1 1/2 dozen bars

Serving Size: not available

Nutrition: not available

Prep Time: 15 minutes

Cook Time: 6+25 minutes

Total Time: 51 minutes



Ingredients

2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about

24 cookies)

1/2 cup (1 stick) butter or margarine, melted

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 tablespoon peppermint extract

1/2 cup semi-sweet chocolate chips

2 teaspoons shortening

14 creme de menthe thin candies, chopped



Instructions

Preheat oven to 325°F. In medium bowl, combine cookie crumbs and butter; mix

well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6

minutes. Cool.

In medium bowl, beat cream cheese until fluffy. Gradually beat in EAGLE

BRAND®, eggs and peppermint extract until smooth. Pour over cooled cookie

base and bake for 25 to 30 minutes. Cool 20 minutes; chill.

Just before serving, in heavy saucepan, melt chocolate chips and shortening.

Drizzle over the top of chilled cheesecake bars. Sprinkle chopped chocolate

mint candies over the top. Cut into bars. Store leftovers covered in

refrigerator.

Cherry Cheesecake Bars



Crust:

1/3 c. margarine

1/3 c. light brown sugar, packed

1 c. flour



Mix ingredients and reserve 1/2 c. for the top. Pat

the remaining into the bottom of an 8-inch square pan.

Bake at 350 degrees for 10 to 12 minutes. Cool.



Filling:

8-ounce block cream cheese

1/4 c. sugar

1 egg

1 T. lemon juice

1 tsp. vanilla

1/4 c. green candied cherries, halved

1/4 c. red candied cherries, halved



Mix the first 5 ingredients together until smooth (a

food processor works great). Stir in the cherries.

Spread evenly over the baked crust. Sprinkle the

reserved crumbs evenly over the filling. Bake at 350

degrees for 18 to 20 minutes or until lightly browned.

Cool and store in the refrigerator. Cut into 16

squares.

Blueberry Cheesecake Bars

Cheesecake Bars

Prep and Cook Time: about 1 1/4 hours, plus at least 2 hours to chill.

Notes: These streusel-topped squares of cheesecake can be made and

chilled up to 1 day ahead, but are best eaten the day they are cut.



Ingredients



2/3 cup butter, at room temperature

1 cup firmly packed brown sugar

2 cups all-purpose flour

1 cup finely chopped walnuts

2 packages (8 oz. each) cream cheese, at room temperature

1 cup granulated sugar

1/4 cup milk

1/2 teaspoon grated lemon peel

4 teaspoons lemon juice

1 teaspoon vanilla

2 large eggs

Preparation

1. In a bowl, with an electric mixer on medium speed, beat butter and

brown sugar until smooth. Stir in flour and walnuts. Reserve 2 cups of

the dough; lightly press remaining evenly into a 9- by 13-inch baking

pan. Bake in a 325° oven until dry to the touch, about 15 minutes. Let

cool 10 minutes.



2. In a bowl, with an electric mixer on medium speed, beat cream

cheese and granulated sugar until smooth. Beat in milk, lemon peel,

lemon juice, vanilla, and eggs until smooth, scraping down sides of

bowl as needed. Pour cream cheese mixture over crust. Sprinkle

reserved dough evenly over the top.



3. Bake in a 325° oven until a knife inserted into the center comes

out clean, about 35 minutes. Let cool completely on a rack, then cover

and chill until firm, at least 2 hours, or up to 1 day (see notes).

Cut into 12 bars.

Cherry Cheesecake Squares



2 cups graham cracker crumbs

1 cup sugar, divided

1/4 cup (1/2 stick) butter or margarine, melted

3 pkg. (8 oz. ea.) Philadelphia Cream Cheese, softened

1 tsp. vanilla extract

2 eggs

1 can (20 oz.) cherry pie filling



Mix crumbs, 1/4 cup of the sugar and butter. Press onto bottom of 9" x 13"

baking pan.

Bake at 325° F., for 10 minutes.



Beat cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on



medium speed until well blended. Add eggs 1 at a time, mixing on low speed

after

each addition just until blended. Pour over crust.



Bake 325° F., for 35 minutes or until center is almost set. Cool. Refrigerate

3 hours or overnight.



Top with pie filling. Cut into squares.