NEAPOLITAN CHEESECAKE BARS

Neapolitan Cheesecake Bars image

Provided by My Food and Family

Categories Home

Time 6h57m

Yield 16 servings

Number Of Ingredients 11

Ingredients

10 oz. chocolate wafer cookies, finely crushed
2 Tbsp. granulated sugar
5 Tbsp. unsalted butter, melted
1/2 tsp. fine sea salt
16 oz. strawberries, hulled and quartered
1 Tbsp. fresh lemon juice
1-3/4 cups granulated sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, at room temperature
6 large eggs, at room temperature
1 Tbsp. vanilla
1 bar (4 oz.) BAKER'S Semi-Sweet Chocolate, finely chopped

Steps:

Preheat the oven to 350°F with the oven rack placed in the middle of the oven.
Crust:
In a medium bowl, stir the cookie crumbs, sugar, butter, and salt to combine. Spray a 9x13-inch pan with nonstick spray and line with parchment. Press the crumb mixture evenly onto the base of the pan.
Transfer the pan to the oven and bake until the crust appears set and smells toasty, 10 to 12 min. Cool completely. Turn down the oven to 325°F.
Filling:
In a medium saucepan, combine the strawberries, lemon juice and 1/2 cup of the granulated sugar. Cook over medium heat, stirring occasionally, until the berries have broken down and are very soft, 4 to 5 min. Press the mixture through a strainer; reserve the juice in a small bowl. Let cool while you make the cheesecake batter. Discard the strawberry solids in strainer.
In the bowl of a food processor, process the cream cheese and the remaining 1-1/4 cups sugar to combine, 2 to 3 min. Add the eggs, one at a time, and process just until each is combined, stopping to scrape the bowl a few times throughout the process. Then, add the vanilla.
Scoop 1/3 of the batter into the bowl with the strawberry juice and stir to combine. Scoop another 1/3 of the batter into another bowl. Melt the chocolate, then fold it into the second bowl of cheesecake batter. (This works best when the chocolate is freshly melted.) Transfer both the strawberry cheesecake batter and the chocolate cheesecake batter into separate disposable pastry bags or zip-top bags.
Pour the remaining cheesecake batter over the cooled crust. Cut a 1/2-inch opening from one bottom corner of each pastry bag. Use the bags to drizzle many random lines of the chocolate and strawberry cheesecake batters on top of the plain cheesecake batter in pan.
Gently transfer the cheesecake to the oven, and bake until the edges appear set but the center still appears slightly jiggly, 45 to 50 min. Cool at room temperature for 45 min., then refrigerate for at least 4 hours before slicing and serving.

Nutrition Facts : Calories 390, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 145 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g