Best Cheesecake Chocolate Pudding Bars Recipes
TRIPLE-CHOCOLATE CHEESECAKE BARS
What could be better than a brownie crust layered with chocolate cheesecake and topped with chocolate ganache? These cheesecake bars will satisfy even the biggest chocolate lovers out there. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.
Nutrition Facts : Calories 180 calories, Fat 13g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 81mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP CHEESECAKE BARS
I received this recipe from a co-worker who made these heavenly bars for a potluck. Since they combine two favorite flavors-chocolate chip cookies and cheesecake-in one bite, they were a hit with our three grown children. -Jane Nolt, Narvon, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.
Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol 25 mg cholesterol, Sodium 117 mg sodium, Carbohydrate 19 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
CHEESECAKE-CHOCOLATE PUDDING BARS
You may know it as chocolate delight or chocolate lush, but while this dessert has many names, the recipe rarely varies. Traditionally, it starts with a salty nut base, followed by a mixture of cream cheese and Cool Whip, a layer of boxed-mix chocolate pudding, and then even more Cool Whip. This from-scratch version starts with a crumbly pecan shortbread, which adds texture and salt. The homemade pudding tastes of deep, dark chocolate and serves as the perfect contrast to the simple no-bake cheesecake layer. Gilding the lily with freshly whipped cream and chocolate shavings isn't imperative, but it certainly takes it to another level.
Provided by Samantha Seneviratne
Categories custards and puddings, dessert
Time 6h30m
Yield 9 servings
Number Of Ingredients 19
Steps:
- Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
- While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
- Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
- Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
- Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
- Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.
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