Black & White Cheesecake Bars
Yield
24 servingsPrep
15 minCook
45 minReady
3 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 12 | ounces |
chocolate chips
|
|
| ½ | cup |
butter
|
|
| 2 | cups |
graham cracker crumbs
|
*
|
| Filling | |||
| 8 | ounces |
cream cheese
softened |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 346.8 | ml/g |
chocolate chips
|
|
| 118 | ml |
butter
|
|
| 473 | ml |
graham cracker crumbs
|
*
|
| Filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 325℉ (160℃).
In a medium saucepan, over Very Low heat or in Microwave on Power 6 melt the chocolate chips and butter.
Stir until smooth.
Stir in the graham cracker crumbs.
Reserve ¼ cup of crumb mixture and press rest in a 13 inch by 9 inch baking pan.
In a large bowl with electric mixer, beat cream cheese until smooth.
Gradually beat in the condensed milk, then the egg and vanilla.
Pour the mixture over prepared crust.
Sprinkle with reserved crumbs and bake at 325℉ (160℃) for 25 to 35 minutes until set.
Cool completely to room temperature on a wrie rack, then refrigerate for 2 hours or longer.
Cut into 24 squares.
