Marble Cheesecake Bars Recipe

Refrigerate 8 hours or overnight before serving.

Marble cheesecake bars recipe.

Without opening oven door leave cheesecake in oven 30 minutes. 4 ounces chocolate cookie crumbs. Combine crumbs sugar and margarine. Cook and stir over low heat until melted.

Without opening oven door reduce oven temperature to 250 f. Use the tip of a knife to make the marble effect for these beautiful and delicious cheesecake squares. Carefully remove side of pan. Combine cream cheese sugar and vanilla beating at medium speed on electric mixer until well blended.

2 coat a 13 by 9 inch pan with butter. 1 heat the oven to 325 f and arrange a rack in the middle. In a small saucepan combine water butter and chocolate. If you ve forgotten to set out the cream cheese to soften arrange the unwrapped blocks in a single layer in a large bowl and microwave at high a minute or until slightly soft.

Cool on wire rack 10 minutes. Pour the crumb mixture into the pan and using the bottom of a cup press evenly into the bottom and slightly up the sides. In a large bowl combine the flour brown sugar baking soda and salt. In a small saucepan combine the water butter and chocolate.

Cool at least 2 hours. In a mixing bowl combine flour brown sugar baking soda and salt. Bake at 350 degrees f 10 minutes. Run knife around edge of pan to loosen cheesecake.

2 1 2 pounds cream cheese room temperature. Gently swirl with knife for marbled effect. Place cookie crumbs and melted butter in a medium bowl and mix until thoroughly combined. In a large bowl combine the flour brown sugar baking soda and salt.

The 2nd time i did what other have recommended and added more spice to the pumpkin cheesecake mixture nothing specific a couple shakes of clove 1 tsp cinnamon 1 2 tsp nutmeg but after reading a lot of how to make cheesecake websites i decided against refrigerating the mix before. Bake 1 hour to 1 hour 15 minutes or until set but center of cheesecake still jiggles when moved. Cook and stir over low heat until smooth. This is a great recipe and i ve made it twice the first time it was ok the second time was perfection.

In a small saucepan combine the water butter and chocolate. Spoon plain and chocolate batters alternately over prepared crust ending with spoonfuls of chocolate on top. Cook and stir over low heat until smooth. Press onto bottom of 9 inch spring form cake pan.