Monday, July 19, 2010
Buck Bannister No comments
Rather than pulling out spring form pans and water baths this is made in a handy 9x13-inch pan with a simple shortbread type crust. It's delicious and easy and perfect for parties, brunches or after dinner treats.
1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup butter, softened
Preheat oven to 350°. Beat ingredients at medium-low speed in electric mixer fitted with paddle attachment until combined. Increase speed to medium and beat until well blended and crumbly. Press into a lightly greased 9x13 pan and bake for 13 to 15 minutes or until just lightly browned.
3 8oz. packages of cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/3 cup sour cream
1/2 tsp. vanilla extract
1 12oz. package of chocolate mini-morsels, divided
Bake at 350° for 25 minutes or until set. Let cool completely on wire rack.
Microwave remaining morsels in 2-cup glass measuring cup on high for 30 seconds. Stir morsels and return to microwave on high for additional 30 seconds. Remove from microwave and stir until smooth. Let cool slightly.
Spoon melted chocolate into a freezer bag and close tightly. Snip a very small hole in one corner and use bag to pipe chocolate onto cheesecake bars in cross-hatch or zigzag designs.
Chill cheesecake bars in refrigerator for a minimum of 4 hours, then cut into bars and serve.