Best Family Cheesecake Squares Recipes

PHILADELPHIA NEW YORK CHEESECAKE SQUARES

Steps:

• Preheat oven to 325°F Line 31x9-inch baking sheet with foil, wiht ends extending over sides of pan.
• Mix graham crumbs and butter; press firmly onto bottom of prepared pan.
• Beat cream cheese, sugar, flour and vanilla in large bowl, with elecric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Pour over crust.
• Bake 40-45 minutes or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Remove cheesecake from pan using foil handles. Top with pie filling before serving. Store leftover cheesecake in refrigerator.
• JAZZ IT UP: Omit cherry pie filling. Prepare and refrigerate cheesecake as directed. Top with 2 cups mixed berries. Brush with 2 tablespoons strawberry jelly, melted.

NEW YORK CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the flour, butter and brown sugar; beat for about 3 minutes.
• Stir in the walnuts.
• Measure out 1 cup of the flour mixture and set aside.
• Press the remaining flour mixture into an ungreased 8 inch square baking pan to form a crust.
• Bake for 12 minutes or until light brown.
• In the same bowl, combine the remaining ingredients and blend well.
• Pour the cream cheese mixture over the baked crust and sprinkle with the reserved 1 cup flour mixture.
• Bake for 25-30 minutes or until firm in the center. Let cool on a baking rack then cut into 2 inch squares.
• Top with favorite pie filling.

EASY BISQUICK CHEESECAKE SQUARES (CRUSTLESS)

Steps:

• In a mixing bowl, beat cream cheese and sugar.
• Add eggs, yogurt, vanilla,Bisquick, and lemon juice.
• Mix just until smooth.
• Pour into a greased 9-inch square baking dish.
• Bake at 350 degrees for 25-30 minutes or until center is nearly set.
• Place on a wire rack while preparing topping.
• In a bowl, combine sour cream, sugar, and vanilla until smooth.
• Carefully spread over cheesecake.
• Bake for 4 minutes (topping will not brown or set).
• cool on a wire rack for 1 hour.
• Refrigerate until completely cooled.
• Garnish with fresh fruit if desired.

CHEESECAKE SQUARES

Steps:

• Preheat oven to 300F; spray 8x8 pan with non-stick pan spray, set aside.
• In food processor, combine brown sugar, nuts, and flour.
• Add melted butter& blend until crumbly (or combine all with a pastry blender).
• Reserve 3/4c for topping; press remainder firmly in prepared pan.
• Bake for approx 10-12 minutes.
• Meanwhile beat cream cheese and sugar in a medium bow; add remaining ngredients and beat until smooth.
• Pour cheese mixture onto crust; top with reserved crumbs and bake another 25-30 minutes.
• Cool; cut into squares.

NO-BAKE CHEESECAKE SQUARES

Steps:

• Make the crust: Line a 9-inch-square baking dish with aluminum foil, leaving a 2-inch overhang on 2 sides. Put 1 stick butter, the granulated sugar and cocoa powder in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until the butter melts and the sugar dissolves. Add the egg and continue to cook, whisking, until the mixture is thick like hot fudge sauce, 3 to 5 minutes. Remove from the heat and stir in the graham cracker crumbs, coconut and chopped walnuts. Spread in the prepared baking dish. Cover with plastic wrap and refrigerate until set, about 45 minutes.
• Make the filling: Beat the cream cheese, 4 tablespoons butter, the vanilla and salt in a bowl with a mixer on medium-high speed until creamy. Add the confectioners' sugar and beat until stiff, then beat in the heavy cream until fluffy. Spread over the crust, cover and refrigerate until firm, at least 30 minutes.
• Make the topping: Put the chocolate and the remaining 2 tablespoons butter in a microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Quickly spread the chocolate over the filling. Top with whole walnuts and refrigerate until set, 30 minutes. Remove from the pan and cut into squares. Store in the refrigerator for up to 1 week.

BAKED CHEESECAKE SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease 8 inch square baking pan.
• To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly.
• Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes.
• To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended.
• Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.

NUTTY CHEESECAKE SQUARES

Steps:

• In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. , In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

LEMON CHEESECAKE SQUARES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well., Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam., Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.