CHEESECAKE BARS PIONEER WOMAN RECIPES

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BEST KEY LIME PIE CHEESECAKE BARS RECIPE - THE PIONEER WOMAN



Best Key Lime Pie Cheesecake Bars Recipe - The Pioneer Woman image

Make a batch of Key lime pie cheesecake bars to serve at your next summer party. It's a dessert that everyone will love.

Provided by Ree Drummond

Categories     Fourth of July    Summer    dessert

Total Time 3 hours

Prep Time 30 minutes

Cook Time 0S

Yield 24 servings

Number Of Ingredients 10

18

whole chocolate graham crackers

1

stick salted butter, melted

Cooking spray

3

8-ounce packages cream cheese, at room temperature

1 1/2 c.

granulated sugar

1/2 c.

bottled Key lime juice

1 1/2 tsp.

vanilla extract

4

large eggs

1/2 c.

sour cream

Powdered sugar, for topping

Steps:

  • Preheat the oven to 350 °. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack. For the crust: Line a second 9-by-13-inch baking pan with foil and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the prepared pan. For the filling: Beat the cream cheese, granulated sugar, lime juice and vanilla in a large bowl with a mixer on medium speed until smooth and light, 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the sour cream and beat until just incorporated, 1 minute. Pour the filling over the crust and smooth the surface. Bake until the center is just set but still slightly jiggly, about 45 minutes. Turn off the oven and leave the bars in the oven with the door closed for 10 minutes. Open the door halfway and leave the bars in the oven until firmly set around the edges and barely jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours. When ready to serve, remove the bars from the pan and peel off the foil. Cut into pieces and generously dust with powdered sugar.

BLACK AND WHITE CHEESECAKE BARS - THE PIONEER WOMAN



Black and White Cheesecake Bars - The Pioneer Woman image

Our youngest daughter likes dessert, and you’ll rarely see her turn it down.

Provided by Brenda Score

Categories     dessert    main dish

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

Yield 24 servings

Number Of Ingredients 10

8 oz. weight Good Quality White Chocolate
30 Regular Oreo Cookies
5 tbsp. Unsalted Butter, melted
32 oz. weight Cream Cheese, Softened To Room Temperature
1 c. Sugar
1/2 c. Sour Cream
4 Large Eggs
2 tsp. Pure Vanilla Extract
Oreo Cookie Crumbs (from Chocolate Cookie Only, No Filling), For Garnish
Fresh Raspberries For Garnish

Steps:

  • Heat oven to 325°F.In the microwave or using a double boiler on the stovetop, gently melt the white chocolate. Take care to not let it scorch. Set aside to cool to room temperature.Line a 13 x 9 inch pan with foil, with ends of foil extending over the two long pan sides. In a food processor, pulse Oreos (whole, do not remove the filling) until finely ground. Drizzle in melted butter and blitz a few more times to evenly combine. Press onto bottom of prepared pan.In a large bowl, beat cream cheese and sugar with electric mixer until blended. Add sour cream and mix well. Add eggs, 1 at a time, beating on low speed after each, just until blended. Add cooled white chocolate and vanilla, and beat again to combine. Pour filling mixture over crust and tap the pan gently on the counter a few times to settle the filling in. Bake for about 55 minutes, or until center is just set. Remove from oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Cut around the edge of the pan and then use foil handles to lift cheesecake from pan before cutting into bars. To achieve clean cuts, dip the blade of a long non-serrated knife into a tall glass of very warm water, wipe it clean, and then make your cut. Wipe blade clean on a paper towel and repeat.Serve cheesecake bars chilled, with a sprinkle of chocolate cookie crumbs over the top, plus fresh raspberries.

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