Recipes for "cheesecake bars"

Preheat the oven to 350 degrees F (175 degrees C).

To make the crust: Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add flour and chopped nuts; stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.

Press mixture into an 8-inch square pan. Bake in the preheated oven for 12 to 15 minutes. Let cool on a rack.

To make the filling: Beat cream cheese and white sugar together in a large bowl with an electric mixer until smooth. Stir in egg, milk, lemon juice, and vanilla until well combined. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.

Bake in the preheated oven until the edges are puffed and the surface is firm, about 25 to 30 minutes. Let cool on a wire rack before refrigerating until ready to serve.

Gather all ingredients.

Prepare the Graham Cracker Crust: Preheat oven to 350 degrees F (175 degrees C) with rack in lower third position. Line a 9- x 13-inch baking pan with aluminum foil, leaving a 2-inch overhang on the long sides. Lightly coat pan and foil with cooking spray.

Stir together graham cracker crumbs, butter, sugar, cinnamon, and salt in a large bowl until combined and evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Bake in the preheated oven until lightly golden and fragrant, 7 to 10 minutes. Let cool slightly, about 15 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).

Prepare the Cheesecake Filling: Beat cream cheese and sour cream in a stand mixer fitted with the paddle attachment on medium speed until fluffy and fully combined, 3 to 4 minutes. Beat in sugar and salt on medium speed until combined, about 1 minute.

Add eggs, 1 at a time, beating on low speed just until combined after each addition and stopping to scrape down sides of bowl with a rubber spatula as needed, 1 to 2 minutes total. Add heavy cream and vanilla extract; beat on low speed just until combined.

Pour Cheesecake Filling into cooled Graham Cracker Crust. Evenly dollop apple butter over Cheesecake Filling; using a butter knife or small spatula inserted about halfway into filling, decoratively swirl apple butter using zig-zag motions until desired distribution.

Place baking pan inside a large roasting pan and place in preheated oven. Pour boiling water into roasting pan so it reaches halfway up the sides of the baking pan. Bake at 300 degrees F (150 degrees C) until cheesecake slightly jiggles when shaken but is set around the edges, 35 to 40 minutes.

Turn off oven and leave oven door cracked open 7 to 8 inches; let cheesecake cool in oven for 30 minutes. Remove roasting pan from oven and carefully remove cheesecake from water bath. Let cool in pan at room temperature 30 minutes, then cover and refrigerate until completely chilled, at least 4 hours or up to overnight.

Using foil overhang as handles, lift the cheesecake out of the pan and place it onto a cutting board. Cut it into 12 (3 x 2 1/2-inch) rectangles. Serve chilled.

Preheat oven to 350 degrees F (175 degrees C).

Beat cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice on low with an electric mixer in a large bowl until crumbly. Press mixture into the bottom of a 10x15-inch jelly roll pan.

Beat cream cheese in another bowl with an electric mixer until fluffy. Gradually beat in pumpkin puree, sweetened condensed milk, 2 eggs, 2 teaspoons pumpkin pie spice, and salt until smooth. Pour pumpkin mixture over cake mix crust and sprinkle with walnuts.

Bake in preheated oven until set, 30 to 35 minutes. Allow to cool to room temperature and refrigerate until chilled. Cut into bars.

Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.

For crust, place butter, brown sugar, salt, cinnamon, and nutmeg into a microwave-safe bowl. Heat in 30 second intervals, stirring every 30 seconds, until mixture is bubbling and sugar is mostly dissolved, 2 to 2 1/2 minutes. Add in almond extract, Oreo crumbs, and ground pistachios and mix until thoroughly moistened. Pour crust mixture into the prepared pan. Press mixture firmly and evenly into the bottom and slightly up the sides of the pan. Chill crust in the freezer until firm, 20 to 30 minutes.

For filling, beat cream cheese, confectioner’s sugar, and lemon juice together until smooth and combined, about 2 minutes. Add in vanilla, almond extract, and salt and beat until incorporated. Add in pistachio cream and tahini and mix until smooth. Add cold heavy cream, and beat until mixture has thickened, about 5 minutes.

Remove crust from freezer. Pour filling mixture over chilled crust and smooth into an even layer. Tap pan on the counter a few times to remove any large air bubbles. Place pan back into the freezer to chill until filling feels mostly set, at least 3 hours.

For ganache, place chocolate chips in a bowl. Put 3/4 cup cream and corn syrup in a microwave-safe glass measuring cup; heat in the microwave until cream just begins to bubble, about 2 1/2 minutes. Pour mixture over chocolate chips and allow it to sit for about 3 minutes. Gently stir until ganache is smooth and combined.

Remove bars from freezer. Pour ganache over the chilled filling and spread into an even layer. Sprinkle 2 tablespoons chopped pistachios evenly over the top of the ganache. Place bars back into the freezer to allow the ganache to set, about 15 minutes (this ganache will not set up firmly, it stays a little softer).

When ready to serve, remove bars from the freezer. Lift bars out of the pan using the parchment overhang and place onto a cutting board. Carefully peel parchment off the bars. Run a sharp knife under hot water for a few seconds, then wipe dry. Cut bars with hot knife, wiping off between each cut. Repeat heating the knife and drying as needed until bars are cut. Keep extra bars stored in the freezer, but allow to soften at room temp for about 20 to 30 minutes before serving.

Preheat the oven to 350 degrees F (180 degrees  C). Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.

Combine OREO crumbs, chopped hazelnuts, brown sugar, and pinch of salt in a food processor; pulse until finely ground. Add in melted butter and pulse until mixture is evenly moistened. Pour mixture into the prepared pan and press firmly and evenly into the bottom of the pan.

Bake crust in the preheated oven for 10 minutes. Remove from oven and allow crust to cool for 10 minutes. Keep the oven on.

Beat cream cheese, white sugar, vanilla, 1/2 teaspoon salt, and nutmeg together in a large bowl with an electric mixer until completely smooth and combined. Add in heavy cream and lemon juice and beat until smooth and combined. Add in egg and mix until just incorporated. Pour batter over crust and spread into an even layer.

Place Nutella in a small microwave-safe bowl and microwave until slightly warmed, about 30 seconds. Place dollops of warm Nutella randomly over cheesecake filling. Use a sharp knife to gently swirl the batters together, taking care not to go too deep and cut the crust. Tap the pan on the counter a few times to help the batter to settle again.

Bake bars in the preheated oven until edges of bars begin to turn golden, and bars still have a slight jiggle in the center, 35 to 40 minutes. Allow bars to cool to room temperature; then refrigerate until fully chilled, at least 4 hours. Cut into 16 bars.

Preheat the oven to 350 degrees F (180 degrees C). Line a 9x9-inch square pan with enough parchment paper to have overhang on all sides.

For the crust, combine butter, brown sugar, white sugar, salt, nutmeg, vanilla, and almond extract in a large bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add in 1 cup of flour and mix until just combined. Add in remaining 1 cup flour and beat until mixture resembles coarse crumbs. Pour in sprinkles and use your hands to mix the dough until it comes together in large clumps.

Measure out about 1 1/2 cups of the crumb mixture and place into the prepared pan; press firmly and evenly into the bottom of the pan. Reserve remaining crumbs for topping.

Bake in the preheated oven until edges of crust begin to turn golden, 15 to 20 minutes. Remove from the oven and allow crust to cool for 5 minutes. Keep the oven on.

While crust bakes, make the filling; combine cream cheese, sugar, flour, vanilla, salt, and nutmeg in a large bowl and beat with an electric mixer until smooth and well combined. Add in heavy cream and lemon juice and mix until smooth and combined. Add in eggs and mix on low speed until just combined.

Once crust has cooled for 5 minutes, pour filling over the crust and spread into an even layer. Sprinkle reserved crumbs over the top of the filling, breaking up any very large clumps of dough as needed.

Return pan to the oven and bake until edges of bars are slightly puffed and set; with just a slight jiggle in the center, 30 to 35 minutes. Allow bars to cool to room temperature, then refrigerate until chilled; at least 4 hours. Cut into 16 bars.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

Unroll both pieces of crescent dough. Lay one piece on the bottom of the prepared pan. Set second piece aside.

Combine cream cheese and 1/2 cup white sugar in a bowl; beat with an electric mixer until smooth. Mix in lemon pie filling, lemon zest and juice, and vanilla extract. Pour over crescent dough in the baking pan and cover with the second piece of dough. Pour melted butter over top and sprinkle with remaining white sugar.

Bake in the preheated oven until golden brown, about 25 minutes.

Remove from the oven and place on a wire rack until completely cool, about 30 minutes. Chill in the refrigerator for at least 3 hours, or overnight.

Dust with confectioners' sugar and cut into 24 bars.

Preheat oven to 350 degrees F (175 degrees C). Line a 11x15-inch baking pan with aluminum foil.

Combine flour, baking soda, salt, and brown sugar in a bowl. Cut in butter using a pastry blender or 2 forks until crust mixture is crumbly. Press 2/3 of the mixture evenly into the prepared baking pan. Reserve remainder for the streusel topping.

Bake crust in the preheated oven until lightly browned, about 15 minutes. Let cool, about 10 minutes.

Combine cream cheese, pumpkin puree, and white sugar in a bowl; beat with an electric mixer until smooth. Beat in eggs one at a time. Stir vanilla and pumpkin pie spice into the filling mixture. Pour over the cooled crust.

Mix reserved crust mixture and walnuts together in a small bowl make streusel topping. Sprinkle streusel topping over the filling.

Bake in the preheated oven until filling is set, 40 to 45 minutes. Refrigerate until firm, at least 2 hours. Cut into bars.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.

Mix flour and brown sugar in a bowl. Cut butter into flour mixture until small crumbs form. Stir pecans into the crumbs. Set 3/4 cup of the mixture aside for topping the bars; press remainder of the mixture into the bottom of the prepared baking dish.

Bake crust in preheated oven until lightly browned, about 15 minutes; remove from oven and set aside to cool slightly.

Beat cream cheese, white sugar, pumpkin puree, eggs, vanilla extract, allspice, and cinnamon together in a bowl until smooth; pour over the cooled crust. Sprinkle reserved topping over the cream cheese mixture.

Return dish to oven and continue baking until the topping browns, 30 to 35 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.

Bake in the preheated oven until set in the middle, 35 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough parchment paper to have overhang on all sides. Lightly grease parchment.

Whisk together flour, ginger, cinnamon, baking soda, cloves, nutmeg, allspice, and salt for the gingerbread in a large bowl until combined.

Cream brown sugar and butter in a separate bowl with an electric mixed until light and fluffy. Add egg and vanilla extract and beat until thoroughly combined. Mix in molasses.

Add flour mixture to butter mixture in 3 separate additions, mixing only until just combined; dough will be fairly thick. Press 2/3 of the dough firmly and evenly into the bottom of the prepared baking pan, using floured hands to prevent sticking.

Beat cream cheese, sugar, and salt for the filling in a large bowl until completely smooth and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract and orange zest. Pour filling evenly over gingerbread crust and smooth with a spatula. Sprinkle remaining gingerbread dough over the filling and gently press down.

Bake in the preheated oven until edges are set and the center of the cheesecake only slightly jiggles, 35 to 40 minutes. Cool completely in pan. Once cooled, remove from pan using parchment "handles" and slice into bars.

Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.

CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.

Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.

Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.

Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)

Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

Preheat the oven to 350 degrees F. Grease a 9x13 baking pan.

For the crust, combine all crust ingredients in a mixing bowl and combine until crumbly and butter pieces are no longer visible. Press the mixture on bottom of prepared pan.

Bake 10-12 minutes or until lightly browned.

For the filling, in a large bowl, beat cream cheese until light and creamy.

Add Marzetti Old Fashioned Caramel Dip and mix until smooth. On low speed, mix in flour; add egg and vanilla and mix just until blended. Pour cream cheese mixture over baked crust. Arrange apple slices and press them into top of cream cheese layer.

Bake 20-25 minutes. Allow bars to cool to room temperature.

Cover and chill until firm. Before serving, spread Marzetti Old Fashioned Caramel Dip over top of bars.

Cut and serve. Store covered in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C).

Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish.

Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature.

Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust.

Bake in the preheated oven until cheesecake is set, 25 to 30 minutes.

Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.

Combine graham cracker crumbs, butter, and ⅓ cup sugar in a bowl; press into the bottom and a little bit up sides of a 9-inch square baking pan. Refrigerate until ready to use.

Preheat the oven to 325 degrees F (165 degrees C).

Beat cream cheese, ½ cup sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs, one at a time. Spread 1 cup cream cheese batter onto graham cracker crust.

Add pumpkin purée, cinnamon, cloves, and nutmeg to remaining cream cheese batter; stir gently until well combined. Carefully spread pumpkin batter over cream cheese batter.

Bake in the preheated oven until the center is set, 35 to 40 minutes. Cool at room temperature for 20 to 30 minutes, then place in the refrigerator until firm, about 3 hours. Cut into 16 squares; top with whipped topping.

Place ricotta into a fine mesh strainer set over a bowl. Allow to drain for at least 1 hour before using.

Line an 8x8-inch square pan with enough parchment paper to have overhang on all sides.

For crust, combine butter, brown sugar, salt, and nutmeg in a microwave-safe bowl. Microwave, stopping to stir after every 30-second interval, until mixture begins to foam and bubble, and sugar is mostly dissolved; about 2 minutes. Stir in graham cracker crumbs, pistachios, and almond extract until evenly moistened.

Press crust mixture very firmly and evenly into the bottom of the prepared pan. Freeze crust until chilled and set, about 20 minutes.

For filling, combine drained ricotta and cream cheese in a large bowl. Beat with an electric mixer on medium speed until smooth and combined. Add in confectioner’s sugar, lemon zest, lemon juice, vanilla, and salt and beat on medium speed until smooth and combined.

Remove crust from freezer. Pour filling over crust and smooth into an even layer. Return pan to the freezer and chill until filling is set, at least 3 hours.

To cut bars, remove from the pan using the parchment overhang, and place onto a cutting board. Run a sharp knife under hot water for several seconds, then wipe it dry. Cut bars with the hot knife, wiping it off between each cut and running it under hot water and drying again as needed. Sprinkle bars with chopped pistachios before serving.

Keep bars stored in the freezer, but allow to sit at room temperature to soften for about 30 minutes before serving.

Preheat oven to 350 degrees F (175 degrees C).

Melt the butterscotch chips and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir butterscotch chip mixture and graham cracker crumbs together in a bowl. Press 1/2 the graham cracker crumb mixture into the bottom of a 9x13-inch baking dish.

Beat condensed milk, cream cheese, egg, and vanilla extract with an electric mixer until light and fluffy. Pour cream cheese mixture over the graham cracker crumb mixture in the baking dish. Spread remaining 1/2 graham cracker mixture on top of cream cheese mixture.

Bake in the preheated oven until set, 25 to 30 minutes. Chill completely before cutting.

Adjust oven rack to middle position. Heat oven to 350 degrees F (175 degrees C). Line 9x13-inch cake pan with foil so that 2-inch foil hangs over each side. Butter pan; set aside. In bowl of food processor, add Maria cookies and sugar; pulse until fine crumbs form, about 30 seconds. Add melted butter; pulse to evenly moisten crumbs. Transfer crumbs to prepared pan; using spatula or bottom of glass, press crumbs into even layer. Bake crust until lightly puffed and fragrant, 12 to 15 minutes; set aside to cool.

Meanwhile, in medium mixing bowl, using electric mixer, beat together cream cheese, cream of coconut, and salt on medium-high speed until well combined, 3 to 4 minutes. Reduce speed to low; beat in eggs, one at a time, and then vanilla extract until well combined.

Pour cream cheese mixture into prepared pan. Evenly sprinkle coconut over top. Bake until edges of cheesecake are puffed but middle is barely set, 45 minutes. Cool cheesecake on cooling rack until room temperature. Chill in refrigerator, uncovered, until cold, at least 4 hours, or overnight.

To remove cheesecake from pan, lifting up foil handles; transfer to cutting board. Cut cheesecake into squares. Serve.

1. Preheat the oven to 350° F. Line a 9 inch square baking pan with parchment paper.

2. To make the carrot cake. In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, salt, and cinnamon, beating until just combined. Stir in the grated carrots.

3. To make the cheesecake. In a mixing bowl, beat together the cream cheese, sugar, and flour until whipped, about 3 minutes. Add the eggs, one at time until incorporated. Add the vanilla and beat once more until the mixture is smooth.

4. Assemble. Working with the carrot cake batter, spread about 2/3rds of the batter into the prepared pan in an even layer. Now pour over 2/3rds of the cheesecake batter, then dollop spoonfuls of the remaining carrot cake batter into the cheesecake layer. Lastly, pour/drizzle over the remaining cheesecake batter. Take the pan and tap it against the counter 2-3 times to help pop any air pockets in the cheesecake.

5. Bake for 45-55 minutes, tenting the cake with foil halfway through cooking to prevent the top from browning. Allow the cake to cool in the pan, then transfer to the fridge to chill completely, at least 3 hours.

6. To make the icing, whisk the butter, powdered sugar, vanilla, and 2 tablespoons water (or milk), until smooth. If needed, thin with additional water/milk. Drizzle the icing over the bars. Let set for 1-ish hour…or slice, snack, and enjoy! The bars can keep chilled in the fridge for up to 5 days.

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Line a 13x9x2-inch baking pan with heavy-duty foil, allowing 2 inches of overhang on two opposite sides of the pan. Coat foil lightly with nonstick cooking spray; set aside.

Place 30 cookies in a food processor. Cover and pulse until finely ground.

Add melted butter and pulse just until combined.

Transfer mixture to the prepared pan. Press crumbs evenly into the bottom of the pan.

Bake in the preheated oven until set, about 10 minutes.

Meanwhile, combine cream cheese and sugar in a large bowl and beat with an electric mixer on high until light and fluffy, about 3 minutes.

Add sour cream, eggs, vanilla, and salt. Beat until just combined.

Coarsely crush the remaining oreos by placing them in a resealable bag and hitting it with a rolling pin.

Reserve 1/2 cup of the cookie crumbs. Fold the remaining crumbs into the batter.

Pour batter evenly over prebaked crust, smoothing the top as necessary.

Sprinkle with reserved cookie crumbs.

Bake in the preheated oven until the center appears set, with a slight jiggle, 35 to 40 minutes.

Cool in a pan on a wire rack for 2 hours, or until completely cool. Cover and chill for at least 1 hour.

Remove uncut bars from the pan by lifting foil.

Cut into 2x2-inch bars to serve.

Heat oven to 350°F. Grease and line an 8x8 baking dish with parchment paper, leaving an overhang of parchment on two sides. This will help you lift the bars out of the pan after they’ve been baked.

Pulse the vanilla wafers in a food processor until fine crumbs the size of sand form. You should end up with about 1 cup of crumbs.

Add the sugar and salt to the food processor and pulse 5 times to combine. Pour in the melted butter and pulse until the mixture starts to clump together, 5 to 10 seconds. The crust will look like wet sand and stick together when squeezed.

Remove the blade and use a small rubber spatula to stir in the mini chocolate chips.

Dump the cookie crumb mixture into the prepared baking dish. Firmly press the crust into the bottom of the dish in an even layer. You can use the bottom of a measuring cup for this. It should be firm enough to not move when gently touched.

Bake for 10 minutes. The crust will be slightly golden brown around the edges. Remove from the oven to cool on a cooling rack while you make the filling.

Turn the oven down to 325°F.

Beat the cream cheese in a mixing bowl with an electric mixer (or in the bowl of a stand mixer) until smooth. Beat in the eggs one at a time until combined, scraping the bowl after each addition.

Beat in the sugar, followed by the vanilla extract and sour cream, until just combined. Do not overmix. The mixture should be smooth and thick like yogurt.

Turn off the mixer and fold in the mini chocolate chips with a spatula.

Spread the cheesecake filling over the prepared crust and rap the pan on the counter a few times to release any bubbles.

Bake at 325°F for 20 to 25 minutes or until the filling is just set and slightly jiggly in the center. Turn off the oven, crack open the door (use a wooden spoon wedged between the door to keep it from closing if yours won’t stay open) and cool in the oven for 30 minutes.

Remove from the oven and cool to room temperature on a rack, about 30 minutes. Transfer to the fridge and chill for at least 3 hours or overnight before serving.

Chocolate chip cheesecake bars will keep in a covered container in the fridge for about 5 days.

Line a 9x9-inch baking pan with parchment paper.

In a medium mixing bowl, stir together the graham cracker crumbs, sugar, cinnamon, and salt with a rubber spatula. Add the melted butter and mix until the crumbs are evenly moistened and the mixture looks sandy. Break up any large clumps with the spatula.

Transfer the crumb mixture to the lined baking dish. Use your hand or the bottom of a measuring cup to press the crumbs firmly into an even layer in the bottom of the pan.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the crust in the preheated oven until it begins to turn golden on the edges, about 10 minutes. Remove the pan from the oven and set it on a cooling rack to cool while making the filling.

Reduce the oven temperature to 325°F.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat the cream cheese, sugar, and flour on medium-low speed until smooth, about 2 minutes.

Add the eggs one at a time, beating well at medium-low speed after each addition. Scrape down the bottom and sides of the bowl with a rubber spatula.

Add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix on low speed until just combined. Do not overmix.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the cheesecake batter over the graham cracker crust and spread it into an even layer. Spoon rounded tablespoonful dollops of the lemon curd over the filling and use an offset spatula or butter knife to carefully swirl it into the batter. Avoid cutting into the crust.

Bake at 325°F until the filling is just set and only slightly jiggly in the center, about 30 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Turn off the oven, leave the door ajar, and let the bars cool in the oven for 30 minutes.

If your oven door won’t stay ajar, wedge it open with the handle of a wooden spoon.

Remove the bars from the oven and let them cool to room temperature. Refrigerate the bars until thoroughly chilled, at least 3 hours.

The bars will keep in an airtight container in the refrigerator for up to 5 days.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

1. Preheat the oven to 350 degrees F. and position a rack in the middle of the oven. Line an 8x8 inch square baking dish with parchment paper and grease lightly with butter.

2. In a small bowl, mix together the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared baking pan.

3. In a medium mixing bowl, beat together the cream cheese, sugar, and honey. Add in one egg at time until the eggs are fully incorporated. Add the lemon zest, lemon juice, and vanilla and beat until the mixture is smooth. Divide the batter in half. Stir the blueberry jam into 1 half of the batter.

4. Pour the blueberry batter over the graham cracker layer. Now gently pour the plain batter over the blueberry batter, the batters will mix. Using a knife, gently make swirls throughout. Sprinkle the blueberries over top. Transfer to the oven and bake for 30-35 minutes, until just set, but still a little jiggly in the center. Allow the bars to chill in the pan for about an hour, then transfer to the fridge to chill completely, at least 3 ours. Cut into bars and serve topped with candied lemon slices (recipe follows).

1. Combine the sugar, 3/4 cup water, and the lemon juice in a 10-12 inch skillet. Bring to a boil over medium-high heat, stirring until the sugar dissolves, 3 to 4 minutes. Add the lemon slices and simmer until tender and translucent, about 10 minutes. Remove from the sugar and place on a parchment lined cookie sheet. Allow to dry before adding to the tart, about 2 hours.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 13x9-inch baking pan with cooking spray.

Combine sugar and cinnamon in a small bowl. Sprinkle ½ of the sugar mixture evenly in the bottom of the pan.

Place one crescent sheet in the pan, trimming to fit as needed.

To make the filling: Beat cream cheese, egg, vanilla, and orange zest together in a medium bowl with an electric mixer on medium speed until smooth.

Spread cream cheese filling evenly over crescent crust in pan.

Gently lay the remaining crescent sheet over the filling.

Pour melted butter over the top.

Sprinkle remaining sugar mixture evenly over top.

Bake until golden brown, about 30 minutes. Cool slightly. Cut into bars. Serve warm or chill and serve within 24 hours. If desired, drizzle with Cajeta just before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Stir flour, oats, and 3/4 cup brown sugar together in a medium bowl. Cut in butter until mixture is crumbly. Reserve 1 1/2 cups of this mixture and press remaining mixture into the bottom of a 9x13-inch pan.

Bake crust in the preheated oven for 15 minutes .

Meanwhile, beat cream cheese with sweetened condensed milk in a small bowl until light and fluffy. Stir in lemon juice and spread mixture evenly over prepared crust. Empty cranberry sauce into a small bowl and stir in cornstarch and brown sugar. Spoon over cream cheese layer. Sprinkle top with reserved crust mixture.

Bake in the preheated oven until top is golden, about 35 to 40 minutes. Let cool completely before cutting into bars. Store covered in the refrigerator.

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.

Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.

Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Heat butterscotch chips and butter together in a saucepan, stirring frequently, over low heat until melted, about 5 minutes. Remove saucepan from heat and stir graham cracker crumbs into butterscotch mixture. Measure 2/3 cup graham cracker-butterscotch mixture and set aside; press remaining mixture into the prepared baking dish to form a crust.

Beat cream cheese in a bowl using an electric mixer until light and fluffy. Add sweetened condensed milk, egg, and vanilla extract; mix well. Pour cream cheese mixture over crust. Sprinkle reserved graham cracker-butterscotch mixture over cream cheese mixture layer.

Bake in the preheated oven until a knife inserted in the center comes out clean, 25 to 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).

Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.

Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.

Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.

Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.

Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.

Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.

Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.

Pour batter over the chocolate crust in the 9x13 pan.

Sprinkle 1 cup reserved crumb mixture over cheesecake batter.

Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.

Place the pan in the preheated oven and bake until set, 42 to 45 minutes.

Remove pan from oven and cool completely.

Cover and refrigerate until chilled, at least 2 hours.

Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.

Pour melted chocolate into a resealable plastic bag.

Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.

Cut cake into bars to serve.

Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.

Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.

Bake in the preheated oven for 15 minutes.

Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.

Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

Gather all ingredients.

For the Crust: Line a 9-inch square baking pan with parchment paper, letting excess overhang on two sides. Stir together the graham cracker crumbs and white sugar in a medium bowl. Add 1/3 cup melted butter; stir to combine.

Pour crust mixture into prepared pan and press evenly onto bottom. Chill crust in the refrigerator for at least 1 hour.

For the Toffee Sauce Filling: Meanwhile, melt 1/4 cup butter in a small saucepan over medium heat. Stir in brown sugar. Bring to a boil and stir until sugar is dissolved. Reduce heat and boil gently, uncovered, for 5 minutes, stirring occasionally.

Carefully stir in 1/3 cup whipping cream. Return to a boil and cook, stirring constantly, until slightly thickened, about 3 minutes.  Remove from heat; stir in 1/2 teaspoon vanilla extract. Let cool to room temperature.

For the Cheesecake: Beat cream cheese in a large bowl with an electric mixer at medium speed until light and fluffy. Add sweetened condensed milk and 1 1/2 cups whipping cream; beat until smooth, scraping down sides of bowl as needed.

Add pudding mixes, 1 1/2 teaspoon vanilla, and salt; beat until smooth and well combined (mixture will be very thick).

Spread half of the pudding mixture over the chilled crust in the pan. Top with toffee sauce filling, spreading to an even layer.

Arrange banana slices in an even layer over the toffee filling. Top with dollops of the remaining pudding mixture, carefully spreading in an even layer. Chill, covered, at least 4 hours (or up to overnight).

Cut into 16 bars. Top cheesecake bars with sweetened whipped cream and chocolate shavings.

Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.

Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in cold butter with a knife or pastry blender until mixture resembles coarse crumbs. Press crumbs into the bottom and up the sides of the prepared baking dish to form a crust.

Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.

Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, and lemon juice in a bowl. Pour lemon mixture into prepared crust. Skim off any bubbles from the surface of filling. Mix cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over lemon mixture. The mixtures will separate during baking.

Bake in the preheated oven until the filling is set, about 30 minutes.