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20 servings
suggest servings
| Crust | |||
| 1 | cup | graham cracker crumbs | |
| 1/4 | cup | brown sugar | packed |
| 1/3 | cup | vegetable shortening | butter flavor, melted |
| Filling | |||
| 1 | package | cream cheese | softened, 8 ounces |
| 1/2 | cup | sugar | |
| 3 | tablespoons | cocoa powder | |
| 2 | large | eggs | |
| 1/2 | teaspoon | vanilla extract | |
| Topping | |||
| 2 | tablespoons | vegetable shortening | butter flavor |
| 1 | package | cream cheese | softened, 3 ounce package |
| 1 | cup | sugar | confectioners |
| 1 | teaspoon | vanilla extract | |
1. Heat oven to 350 F.
2. CRUST: Combine graham cracker crumbs and brown sugar. Stir in butter flavor crisco. Press into an ungreased 8 x 8 x 2 pan. Bake at 350 for 10 minutes.
3. FILLING: Beat cream cheese in a small bowl at medium speed until smooth. Add other ingredients ( sugar, cocoa, eggs, flour and vanilla ), ONE AT A TIME. Mix well after each addition. Pour over baked crust. Bake at 350 for 30 minutes. Cool to room temperature.
4. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small bowl at medium speed until well blended. Add confectioners sugar and vanilla. Spread over surface of cooled cheesecake. Cut into bars about 2 x 1 1/2 inches. Refrigerate.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 2.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 42mg | 2% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 0.0g | 1% |
| Sugars 15.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 3% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Very Good! I made a light sauce out of capers, parsely, butter, minced garlic and fresh lemon juice to drizzle over it.
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