Choco-Cherry Cheesecake Bars

Simple chocolate-topped bars have a creamy filling and tender cookie crust.

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Servings 48

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( 140 ) Ratings

140 Ratings

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ingredients 11
Prep Time 35 min
Total Time 2 hr 10 min

Ingredients

1: roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies

1: egg, separated

1: package (8 oz) cream cheese, softened

2: eggs

1: can (14 oz) sweetened condensed milk (not evaporated)

1/4: teaspoon almond extract

3: drops red food color

1: jar (10 oz) maraschino cherries, finely chopped, drained on paper towels

1: bag (12 oz) semisweet chocolate chips (2 cups)

1/2: cup butter or margarine

1/2: cup whipping cream

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Directions

1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
2 Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake about 3 minutes longer or until egg white is set.
3 Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
4 Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
5 Meanwhile, in 2-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
6 Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Cover and refrigerate.