#cheesecakebars

Caramel Apple Cheesecake Bars-Easy Dessert Recipe

Apple Crisp Cheesecake Bars Ingredients: Brown Sugar Shortbread: 8 oz unsalted butter, room temperature 3/4 cup light brown sugar 1/2 teaspoon salt 1 teaspoon vanilla bean paste or vanilla extract 2 cups all-purpose flour Crisp Topping: 1/2 cup all-purpose flour 3/4 cup brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 3 oz unsalted butter, cold and cubed 1/2 cup rolled oats Brown Sugar Vanilla Bean Cheesecake: 16 oz cream cheese, room temperature 1/4 cup granulated sugar 1/3 cup light brown sugar 2 eggs 1 teaspoon vanilla bean paste 1 tablespoon whiskey (optional) Apple Layer: 3 medium Granny Smith apples, peeled, cored, and diced 2 tablespoons granulated sugar 3/4 teaspoon cinnamon 1/2 teaspoon freshly ground nutmeg Instructions: Make the Brown Sugar Shortbread: Preheat oven to 325°F (160°C). Spray a 9x13-inch pan with nonstick spray, line with parchment paper, then spray again with nonstick spray. In the bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Mix in vanilla bean paste or extract. Gradually add flour and salt, mixing just until combined. Press dough evenly into the prepared pan and bake for 20 minutes, rotating the pan halfway through. Remove from the oven and set aside to cool. Increase oven temperature to 350°F (175°C). Prepare the Crisp Topping: In a food processor, pulse flour, brown sugar, salt, and cinnamon just to mix. Add cold, cubed butter and pulse until butter pieces are the size of small peas. Transfer mixture to a bowl, stir in oats, and place in the freezer until ready to use. Prepare the Cheesecake Layer: In the bowl of an electric mixer, beat cream cheese and both sugars on medium speed until smooth. Add eggs, one at a time, followed by vanilla bean paste and whiskey (if using), mixing well. Set aside. Prepare the Apple Layer: In a bowl, toss diced apples with granulated sugar, cinnamon, and nutmeg until evenly coated. Assemble the Bars: Pour cheesecake mixture over the baked shortbread crust. Layer apples evenly on top, then sprinkle with the crisp topping. Bake at 350°F for about 35 minutes, rotating the pan halfway through, until the top is golden and the cheesecake layer is set. Cool and Serve: Allow bars to cool to room temperature, then refrigerate. To slice, lift bars from the pan using parchment overhang and cut into squares with a sharp knife. Store in an airtight container in the refrigerator. Prep Time: 25 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 20 minutes Calories: 350 kcal | Servings: 12 bars These Apple Crisp Cheesecake Bars bring together the best of autumn’s flavors with a delicious twist. Each bite reveals a buttery shortbread crust topped with creamy vanilla bean cheesecake, perfectly spiced cinnamon apples, and a crisp oat topping. The warmth of cinnamon and nutmeg paired with the sweet-tart Granny Smith apples adds a comforting, familiar flavor that’s perfect for cozy fall days. Ideal for gatherings or simply a special treat at home, these bars are as visually appealing as they are satisfying. Serve chilled for a firm texture or slightly warm for a softer, melt-in-your-mouth experience. With layers of texture and flavor, these bars are the ultimate fall dessert that’s sure to impress.

food truck frenzy

🚨bake for 30 to 35 minutes or until bars appear set when gentle shaken. Cool for about 30 minutes. 🚨cut into 4 rows by 3 rows ❤best served warm❤

Recipe:  https://cakewhiz.com/peanut-butter-cheesecake-bars-recipe/

Cherry Almond Dream Bars These delightful Cherry Almond Dream Bars combine a sweet sugar cookie crust with a creamy cheesecake filling, all topped with luscious cherry pie filling and a crunchy almond topping. Perfect for any festive occasion! Ingredients Sugar Cookie Mix: 8.5 ounces (dry) Cold Unsalted Butter: 4 tablespoons Softened Cream Cheese: 8 ounces Granulated Sugar: ¼ cup All-Purpose Flour: 1 tablespoon Vanilla Extract: ½ teaspoon Egg: 1 large Cherry Pie Filling: ½ can Toasted Sliced Almonds: ? cup Instructions Prepare Baking Pan: Preheat the oven to 350°F. Line an 8×8-inch or 9×13-inch baking pan with foil and coat it with non-stick spray. Make the Crust: In a large bowl, combine the sugar cookie mix and cold butter. Use a pastry blender to mix until it forms a crumbly texture. Set aside about ¾ cup of this mixture. Press the rest into the bottom of the pan. Bake the crust for 10 minutes, then let it cool. The crust will still look slightly underdone. Prepare Cheesecake Layer: While the crust cools, mix the softened cream cheese, granulated sugar, flour, vanilla extract, and egg in a separate bowl until smooth and creamy. Assemble Layers: Spread the cream cheese mixture evenly over the cooled crust. Spoon the cherry pie filling over the cream cheese layer, ensuring an even layer. Add Topping: In a small bowl, mix the reserved crumbly cookie mixture with the toasted almonds. Sprinkle this evenly over the cherry layer. Final Bake: Return the pan to the oven and bake for 40 minutes if using an 8×8 pan or 45 minutes if using a 9×13 pan, until the top turns light golden brown. Cool and Store: Allow the bars to cool at room temperature for 30 minutes, then chill in the refrigerator for a few hours. Store the bars in the refrigerator, covered.

Pecan Pie Cheesecake Bars Ingredients: For the Crust: 2 1/2 cups graham cracker crumbs (about 18 full-size graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the Cheesecake Layer: 2 (8 oz.) packages cream cheese, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract For the Pecan Pie Layer: 1 cup light brown sugar, packed 1/2 cup light corn syrup 1/2 cup heavy whipping cream 1/4 cup unsalted butter 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups chopped pecans Directions: Preheat the oven to 350°F (175°C). Line a 13×9 inch baking dish with parchment paper and set aside. In a food processor, pulse the graham crackers and sugar until they form fine crumbs. Add melted butter and pulse until well combined. Press the mixture firmly into the bottom of the prepared baking dish using the palm of your hand or the bottom of a cup. Set aside. For the cheesecake layer, in a large mixing bowl, beat the softened cream cheese, sugar, eggs, and vanilla with an electric mixer fitted with the whisk attachment. Beat for 3-5 minutes until the mixture is smooth and fluffy. Pour this cheesecake mixture over the graham cracker crust and set aside. For the pecan pie layer, heat the brown sugar, corn syrup, heavy cream, butter, and salt in a medium saucepan over medium heat. Stir constantly and bring to a boil. Boil for 1 full minute, then remove from heat. Stir in the vanilla extract and chopped pecans. Allow the mixture to cool slightly. Slowly spoon the pecan pie mixture over the cheesecake layer to prevent it from sinking to the bottom. Bake the bars in the preheated oven for 35 minutes. Remove from the oven and let them cool completely. Once cooled, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Slice into bars and enjoy! Prep Time: 20 minutes Cooking Time: 35 minutes Total Time: 55 minutes (plus chilling time) Kcal: 480 kcal per serving Servings: 16 bars These Pecan Pie Cheesecake Bars are a delightful fusion of two classic desserts—creamy cheesecake and rich pecan pie. The buttery graham cracker crust provides the perfect base, followed by a layer of velvety cheesecake that’s topped with a luscious pecan pie filling. The combination of textures and flavors makes these bars an irresistible treat, especially for the holiday season. Whether you're serving them at a festive gathering or enjoying them as a special indulgence, these bars are sure to impress. The contrast between the smooth cheesecake and the crunchy, sweet pecans makes every bite pure bliss. Make them ahead of time and chill them for the best results—these bars get even better after a night in the fridge!

Almond Joy Delight Bars These indulgent bars combine the rich flavors of chocolate, coconut, and almonds to create a delightful treat that's perfect for any occasion. Ingredients The Crust 1½ sleeve Honey Maid Graham spliters, or 14 sheets ½ cup melted butter ¼ cup cocoa powder, unsweetened or sweetened, to taste Cheesecake 16 oz. cream cheese, full fat or low fat 1 large egg, room temperature ¼ cup granulated sugar 1½ tsp. pure vanilla extract ½ tsp. coconut extract ½ cup chopped almonds 1 cup mini chocolate chips, ¾ for batter, ¼ for topping ½ cup sweetened shredded coconut, + more for garnish Instructions Preheat your oven to 350°F (180°C) and line an 8×8-inch baking pan with parchment paper. In a food processor, add the spliters (break them up a little before) and pulse until they are completely crushed. In a bowl, combine graham spliter crumbs, cocoa powder, and melted butter. Mix well and press this mixture firmly into the bottom of the prepared pan to create the crust. In a separate bowl, beat softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla to the cream cheese mixture and mix to combine well. Reserve some of the chocolate chips on the side for topping. Gently fold in the sweetened shredded coconut, mini chocolate chips, and chopped almonds until well combined. Pour the cream cheese mixture over the crust, spreading it evenly, and top with the reserved chocolate chips. Bake in the preheated oven for 40-45 minutes, or until the edges are lightly golden. Remove the pan from the oven and allow to cool at room temperature. Refrigerate for at least 2-3 hours (or overnight) until fully chilled and set. Once chilled, use the parchment paper to lift the cheesecake out of the pan. Place it on a slicing board and slice into bars. Top with some shredded coconut and crushed almonds. Serve and enjoy.