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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cherry Cheesecake Bars Recipe

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This recipe for Cherry Cheesecake Bars is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cheesecake center
1 cup (8 oz.) cream cheese
1/2 cup sugar
1 egg
1/2 tsp vanilla extract
3 Tbsp flour
1 1/2 cups chopped glacé cherries

For the brownie batter
1 3/4 cups flour
1/2 cup cocoa
1/4 tsp baking soda
1 cup butter
4 eggs
1 cup brown sugar
1 cup white sugar
2 tsp vanilla extract
3/4 cup dark or semi-sweet chocolate chips
Directions:
Directions:
To prepare the cheesecake center
1. Cream together the sugar, vanilla and cream cheese.
2. Beat in the egg, then add the flour and mix until smooth.
3. Fold in the glacé cherries and set the mixture aside while you prepare the brownie batter.
To prepare the brownie batter
1. Preheat oven to 350 degrees Lightly grease a 9x13 baking pan and line with parchment paper.
2. Sift together the flour, cocoa and baking soda. Set aside.
3. Melt the butter and mix together with the brown sugar, white sugar and vanilla with an electric mixer on low speed.
4. When combined, add the eggs all at once. Mix until the sugars are completely dissolved. To test for this you can spoon a little of the mixture from the bottom of the bowl onto your thumb and then rub together your thumb and forefinger. You shouldn't be able to feel any grains in the sugary syrup mixture.
5. By hand, fold in the sifted dry ingredients and then the chocolate chips until the batter is smooth. Don't over mix the batter.

To bake the brownies.
1. Pour about 1/2 or a little more of this batter into the prepared pan.
2. Begin to carefully spoon the cheesecake mixture over the brownie batter. Take your time and spoon it on gently, a tablespoon at a time. I use an offset spatula to smooth it at the end but this is not completely necessary.
3. Spoon the rest of the brownie batter on top of the cheesecake batter in the same careful manner and smooth the top with an offset spatula or the back of the spoon.
4. Bake for 45-50 minutes or until the top is well crackled and dry looking and the brownies are starting to shrink back from the sides of the pan. A toothpick inserted into the center can still have a few wet crumbs left on it when withdrawn but not gooey in the center. These are pretty thick cookie bars so they may take a little longer in your oven, depending upon the pans you use.
5. Cool completely before cutting into cookie bars. Store in an airtight container. Makes 36. Freezes quite well too.

 

 

 

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