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Marbled Cheesecake Bars
1 cup flour
1 cup finely chopped pecans
1/2 cup butter, softened
1/2 cup firmly packed brown sugar
2 ounces (1/2 baking bar) bittersweet chocolate, broken into 1-inch pieces
24 ounces cream cheese, softened
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
Crust: Heat oven to 325 degrees F.
Combine flour, pecans, butter and brown sugar; mix well.
Press mixture onto the bottom of an ungreased 8- or 9-inch square baking pan.
Bake for 15 to 16 minutes, or until light golden brown.
Let cool while preparing batter.
Batter: Melt chocolate in a double boiler over hot, but not boiling, water. Stir chocolate occasionally until smooth; set aside.
In a large mixing bowl, beat cream cheese, granulated sugar and vanilla extract until well blended.
Add eggs, one at a time, mixing well after each addition.
Remove 1 cup batter and reserve.
Add melted chocolate to the mixing bowl and combine.
Spoon chocolate batter over the crust.
Pour the 1 cup of reserved plain batter over the chocolate batter.
Using the blade of a butter knife, swirl the batter to create a marbled effect.
Bake for 30 to 35 minutes, or until center is set.
Place the pan on a wire rack and cool to room temperature.
Cover, and transfer the pan to the refrigerator to chill, approximately 3 hours.
Store covered in the refrigerator.
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