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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
24 Oreo cookies
3 Tbsp butter, melted
3 (8 oz) pkg cream cheese, softened
1 cup sugar
1 Tbsp cornstarch
3 large eggs, at room temperature
8 oz sour cream
2 tsp vanilla extract
4 oz premium white chocolate
4 oz milk chocolate
4 oz semisweet baking chocolate
Heat oven to 300. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.
Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 1 3⁄4 cups each). Melt each flavor chocolate as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziptop bag, seal and set aside.
Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.
Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.
Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.
Planning Tip: Refrigerate bars in an airtight container up to 3 days, or freeze up to 1 month (thaw 1 day in refrigerator before serving).
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TRIPLE CHOCOLATE CHEESECAKE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Crust
24 Oreo cookies
3 Tbsp butter, melted
3 (8 oz) pkg cream cheese, softened
1 cup sugar
1 Tbsp cornstarch
3 large eggs, at room temperature
8 oz sour cream
2 tsp vanilla extract
4 oz premium white chocolate
4 oz milk chocolate
4 oz semisweet baking chocolate
Heat oven to 300. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.
Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 1 3⁄4 cups each). Melt each flavor chocolate as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziptop bag, seal and set aside.
Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.
Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.
Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.
Planning Tip: Refrigerate bars in an airtight container up to 3 days, or freeze up to 1 month (thaw 1 day in refrigerator before serving).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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