I wanted to make something new and yummy to take to my parents' huse on Thanksgiving. I looked through my files and spotted this one from Woman's Day. Their photos are really pretty and I love cheesecake. Even though this is has three chocolate cheesecake layers and a chocolate crust, it wasn't overly chocolate to me. It isn't my very favorite cheesecake, but I do like it and I like how it looks. I'll have to practice my swirls some more to make it prettier. What yummy Thanksgiving dessert did you have?
Triple Chocolate Cheesecake Bars
24 Oreo cookies
3 T. butter, melted Cheesecake:
3 (8-oz) pkg. Neufchâtel, softened
1 c. sugar
1 T. cornstarch
3 large eggs, at room temperature
8 oz. (scant 1 cup) reduced-fat sour cream
2 t. vanilla extract
4 oz. premium whitechocolate
4 oz. milk chocolate
4 oz. semisweet baking chocolate
Heat oven to 300°. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.
Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.
Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 13⁄4 cups each). Melt each flavor chocolate as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziptop bag, seal and set aside.
Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.
Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours. Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.
Planning Tip: Refrigerate bars in an airtight container up to 3 days, or freeze up to 1 month (thaw 1 day in refrigerator before serving).