Best Stained Glass Cheesecake Squares Recipes

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STAINED GLASS SQUARES



Stained Glass Squares image

Make and share this Stained Glass Squares recipe from Food.com.

Provided by Cat..atude

Categories     Bar Cookie

Time 45m

Yield 35 serving(s)

Number Of Ingredients 8

1 1/4 cups flour
1/3 cup brown sugar
3/4 cup butter
1 egg
1/3 cup brown sugar
1 1/2 cups salted mixed nuts
1 1/2 cups glace cherries
1 cup chocolate chips

Steps:

  • Preheat oven to 350 F
  • Combine flour and first amount of brown sugar.
  • Cut in butter.
  • Press into greased 9 X 13 pan
  • Bake 10 to 15 minutes.
  • While base is baking, beat egg slightly & add second amount of brown sugar.
  • Add nuts, glazed cherries and chocolate chips.Blend well.
  • Spoon this mixture over baked base. Press firmly.
  • Bake for 20 minute
  • Cool and cut into squares.

Nutrition Facts : Calories 126.9, Fat 8.6, SaturatedFat 3.8, Cholesterol 16.5, Sodium 71.5, Carbohydrate 12, Fiber 0.9, Sugar 6.9, Protein 1.9

BLOODY CHEESECAKE BARS WITH BROKEN GLASS CARAMEL



Bloody Cheesecake Bars with Broken Glass Caramel image

Provided by Trisha Yearwood

Categories     dessert

Time 8h25m

Yield 36 cookie bars

Number Of Ingredients 12

Two 17.5-ounce pouches sugar cookie mix (plus required ingredients)
2 tablespoons red gel food coloring, such as Americolor Super Red
Six 8-ounce blocks cream cheese, at room temperature
1/2 cup confectioners' sugar
1/4 cup honey
1 teaspoon vanilla extract
1/2 teaspoon fine salt
Broken Glass Caramel, recipe follows
Raspberry Blood Sauce, recipe follows
1 1/2 cups granulated sugar
1/4 cup light corn syrup
One 13-ounce jar raspberry preserves

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, leaving excess paper on both ends to use as handles later on.
  • In a large mixing bowl, prepare the sugar cookie mixes according to the package instructions. Stir the food coloring into the cookie dough to create a bright red dough. Press the dough into an even layer in the prepared baking sheet. Bake until crispy around the edges, about 20 minutes. Allow to cool completely.
  • Meanwhile, prepare the cheesecake layer. Put the cream cheese in the bowl of a stand mixer. Using the beater attachment, whip the cream cheese on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar, honey, vanilla and salt. Whip on high speed for 1 minute more to incorporate the ingredients.
  • Spread the cheesecake mixture over the cooled cookie layer. Use an offset spatula to make the top of the cheesecake very smooth. Tap the baking sheet against the counter several times to remove any air bubbles. Put the baking sheet in the refrigerator to chill the cheesecake until firm, at least 6 hours.
  • Lift the cheesecake out of the baking sheet, using the excess parchment paper as handles. Cut the bars into jagged triangles of various sizes (see Cook's Note) and place on a serving platter. Decorate the bars with pieces of Broken Glass Caramel and Raspberry Blood Sauce.
  • Line a baking sheet with a silicone mat.
  • Attach a candy thermometer to a heavy-bottomed pot. Pour the granulated sugar, light corn syrup and 3/4 cup water into the pot and place over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Bring to a simmer and simmer until the mixture reaches 300 degrees F, about 40 minutes. Immediately pour the caramel onto the prepared baking sheet. Allow the caramel to cool until set, about 20 minutes.
  • Break the caramel into pieces to resemble shards of broken glass.
  • Put the preserves into a small saucepot over medium heat. Heat until the preserves melt into a thin syrup, about 3 minutes. Strain the syrup with a fine-mesh sieve; discard any seeds and pulp. The strained syrup is ready to be used as a "bloody" sauce for dessert. Store in an airtight container, refrigerated, for up to 3 weeks.

SALTED CARAMEL CHEESECAKE SQUARES



Salted Caramel Cheesecake Squares image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h45m

Yield 24 squares

Number Of Ingredients 16

Cooking spray, for spraying the foil
2 sleeves (10 ounces) graham crackers
1/2 cup pecans
8 tablespoons (1 stick) salted butter, melted
1 1/2 teaspoons vanilla extract
Three 8-ounce packages cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
1/2 cup packed dark brown sugar
6 tablespoons salted butter
One 14-ounce can sweetened condensed milk
2 tablespoons dark corn syrup
1 teaspoon vanilla extract
Flaky sea salt, for garnish

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
  • Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that's okay!
  • For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
  • Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
  • For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
  • Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
  • Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.

NO-BAKE CHEESECAKE SQUARES



No-Bake Cheesecake Squares image

Provided by Food Network Kitchen

Time 2h25m

Yield 24 to 36 squares

Number Of Ingredients 13

1 stick plus 6 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 large egg, lightly beaten
2 cups graham cracker crumbs
3/4 cup sweetened shredded coconut
1/2 cup walnuts, finely chopped, plus whole nuts for topping
4 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups confectioners' sugar
1 tablespoon heavy cream
4 ounces semisweet chocolate, chopped

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.

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