We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    596
  • Print
    596
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Choco-Cherry Cheesecake Bars

(140)
  0 reviews
  • 35 min prep time
  • 2 hr 10 min total time
  • 11 ingredients
  • 48 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    596
  • Email
    0
  • Print
    596

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

Ingredients

1
roll Pillsbury™ 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

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
160
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
5g
25%
Trans Fat
1/2g
Cholesterol
30mg
11%
Sodium
70mg
3%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
13g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved