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Category: Desserts
Prep Time: Cook Time: Total Time:
Makes 24-36 bars
Prep time: 25 mins
Cook time: 45 mins
CHOCOLATE CRUST(recipe follows)
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 tsp.s vanilla extract
4 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted
Prepare CHOCOLATE CRUST. Heat oven to 300 F.
Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.
CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60 wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press mixture firmly on bottom of 13x9x2-inch baking pan.
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Marbled Cheesecake Bars
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Category: Desserts
Prep Time: Cook Time: Total Time:
Makes 24-36 bars
Prep time: 25 mins
Cook time: 45 mins
CHOCOLATE CRUST(recipe follows)
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 tsp.s vanilla extract
4 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted
Prepare CHOCOLATE CRUST. Heat oven to 300 F.
Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.
CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60 wafers), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press mixture firmly on bottom of 13x9x2-inch baking pan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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