Cinnamon-Pecan Cheesecake Bars

Cinnamon-Pecan Topping:

2 Tbsp butter
1/4 c sugar
3/4 tsp vanilla extract
1/3 c flour
1/2 tsp cinnamon
1/3 c chopped pecans

Bars:

1/2 c butter at room temperature
1/4 c sugar
1 egg
1 1/4 c flour
1/8 tsp salt

Filling:

2 (8 oz) pkg cream cheese or Neufchatel cheese
2/3 c sugar
2 eggs

To make topping: Mix together sugar, flour and cinnamon. Cut in butter until crumbly. Add vanilla and pecans and mix again. Set aside.

To make bars: Beat together butter and sugar until light and fluffy. Beat in egg and then gently blend in flour mixed with salt. Grease the bottom and sides of a 9"x13" glass pan and gently pat the dough into the pan -- it will be a thin layer. Bake in a 350 degree oven for 15 minutes.

To make filling: Prepare while the base is baking. Beat cheese with sugar until creamy and well blended. Add eggs and beat until smooth.

When bars are finished baking, pour cheesecake filling over the base, then sprinkle with topping. Return pan to oven and bake for about 25 minutes. Check after 20 minutes -- bars are done when filling starts getting golden and puffy.

Turn the oven off and prop the door open while bars cool for 15 minutes. Remove from oven and refrigerate until chilled, at least 2 hours. Once cool, slice into bars.

NOTES
From Penzey's.
Untried.

Zebra-Stripe Cheesecake

Crust:

1 c graham cracker crumbs
2 Tbsp butter, melted

Filling:

32 oz cream cheese, softened
1 c sugar
1/2 c milk
2 tsp vanilla extract
2 eggs
2 egg whites
4 oz semisweet chocolate, melted

To make crust: Combine crumbs and butter in a bowl; toss with a fork until moist. Press into bottom of a greased 9" springform pan.

To make filling: Beat cream cheese with a mixer on high speed until smooth. Add sugar, milk, vanilla; beat well. Add eggs and egg white, one at a time; beat well after each. Divide filling in half. Add melted chocolate to 1/2 filling and mix well.

Pour 1/3 white batter into pan. Pour 1/2 chocolate batter in center of white batter; spread to within 1" of edge. Pour 1/3 white batter over chocolate; spread to within 1" of edge. Pour remaining chocolate on white; spread 1" from edge. Finish with white batter, spread 1" from edge.

Bake at 325 degrees for 1 hour and 10 minutes or until almost set, when the center barely moves. Cool, cover, chill.

NOTES
From Cooking Light.
Untried.

White-Chocolate Raspberry Cheesecake Bars

12 Oreo cookies, finely crushed
2 Tbsp butter, melted
3 (1 oz) squares white chocolate, divided
2 (8 oz) pkg cream cheese, softened
1/2 c sugar
1 tsp vanilla
2 eggs
1/4 c raspberry preserves

Preheat oven to 350 degrees. Combine cookie crumbs and butter; press onto bottom of an 8" square pan.

Melt two white chocolate squares.

Beat cream cheese, sugar and vanilla until blended. Add melted white chocolate; mix well. Add eggs, one at a time, mixing well after each. Pour over crust.

Bake 25-28 minutes or until center is almost set. Cool 5 minutes; spread with preserves. Melt remaining white chocolate and drizzle over cheesecake. Refrigerate 4 hours and cut into bars.

NOTES
From Kraft.
Untried.

Black Forest Cherry Cheesecake

Topping:

2 c pitted dark sweet cherries
1/4 c sugar
1 Tbsp fresh lemon juice
2 tsp cornstarch

Crust:

1 1/3 c chocolate graham cracker crumbs (about 9 cookie sheets)
1/4 c sugar
1 Tbsp butter, melted
1 egg white

Filling:

1 c sour cream
1/2 c sweetened condensed milk
16 oz cream cheese, softened
1 1/4 c sugar
3 Tbsp unsweetened cocoa
2 tsp vanilla extract
2 eggs
1/2 c semisweet chocolate mini-chips
36 dark sweet cherries, pitted and halved

To make topping: Process cherries in a food processor until smooth. Combine with remaining ingredients in a small saucepan. Bring to a boil and cook 1 minutes, stirring constantly. Pour into a bowl; cover; chill.

To make crust: Combine all ingredients in a bowl; toss with fork until well-blended. Press into a prepared 10" springform pan. Bake at 350 degrees for 10 minutes; cool on a wire rack. Reduce oven temperature to 300 degrees.

To make filling: COmbine sour cream, milk and cheese in a large bowl. Beat with a mixer on medium speed until well-blended. Add sugar, cocoa, vanilla and eggs; beat well. Stir in mini-chips. Pour into prepared crust.

Bake at 300 degrees for 50 minutes or until almost set (center will not be firm, but will set as it chills). Turn oven off; cool cake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread topping over cheesecake; top with extra cherry halves. Cover and chill 8 hours.

NOTES
From Cooking Light.
Untried.

Raspberry Cream Cheese Brownies

Filling:
1/3 c sugar
1/3 c cream cheese, softened (3 oz)
2 tsp all purpose flour
1/2 tsp vanilla extract
1 egg white

Brownies:
3/4 c all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 c sugar
2/3 c unsweetened cocoa powder
1/4 c butter, melted
1 Tbsp water
1 tsp vanilla extract
1 egg
2 egg whites
3 Tbsp raspberry preserves

Beat all filling ingredients with a mixer on medium speed until well-blended; set aside.

Combine flour, baking powder, baking soda and salt. Separately, combine sugar with next 6 ingredients, stirring well with whisk. Add to flour mixture; stir until just moist. Spread 2/3 batter in the bottom of a greased 8" square pan. Pour filling over batter, spreading evenly. Carefully drop remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.

Bake in a 350 degree oven for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

NOTES
From Cooking Light.
Untried.

White Chocolate Raspberry Cheesecake

Crust:
1 1/3 c graham cracker crumbs
1/4 c sugar
1 Tbsp butter, melted
3 c fresh raspberries

Filling:
24 oz cream cheese, softened
1 c sugar
1/4 c amaretto
2 Tbsp flour
2 tsp vanilla extract
1/4 tsp salt
3 oz white chocolate, melted
3 eggs
fresh raspberries

Preheat oven to 325 degrees.

To make crust: Combine graham cracker crumbs, sugar and butter; press unto bottom and 1" up sides of a greased 9" springform pan. Wrap outside of pan with foil. Arrange berries in crust.

To make filling: Beat cream cheese until smooth. Add next 6 ingredients and beat until smooth. Add eggs, one at a time; beat well after each. Pour into pan. Place pan in a large shallow pan with 1" hot water in the bottom.

Bake for 1 hour and 10 minutes at 325 degrees or until almost set. Cool to room temperature; cover and chill at least 4 hours. Garnish with fresh berries.

NOTES
From Cooking Light.
Untried.