Cheesecake Bars 4 Ways

1. Cookies & Cream Brownie Cheesecake Bars

Ingredients
for 10 servings

1 box brownie mix, prepared according to package instructions
24 oz cream cheese, softened
¾ cup sugar
2 eggs, beaten
1 tablespoon vanilla extract
36 chocolate sandwich cookies

Preparation

1. Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking pan.
2. Prepare the brownie mix in a bowl.
3. In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
4. Add the egg and vanilla, stirring until evenly combined.
5. Spread the brownie batter in an even layer on the bottom of the pan.
6. Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
7. Pour the cheesecake batter on top, spreading it evenly over the cookies.
8. Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
9. Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
10. Cool and chill for at least 2 hours.
11. Slice and serve!
12. Enjoy!

2. Pumpkin Cheesecake Bars

Ingredients
for 12 servings

10 graham crackers, crushed
6 tablespoons butter
32 oz cream cheese, at room temperature
4 eggs
1 teaspoon vanilla
1 ½ cups sugar
15 oz pumpkin puree, 1 can
CRUMBLE TOPPING

½ cup butter
1 cup flour
½ cup brown sugar
1 tablespoon ground cinnamon

Preparation

1. Preheat oven to 325˚F (160˚C).
2. In a mixing bowl, combine crushed graham cracker and butter. Stir until mixture develops a wet sand texture.
3. Cover the bottom of a greased 9x13-inch (23x33 cm) baking pan with mixture and spread evenly. Chill.
4. In a large mixing bowl, combine cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
5. Pour half of the cheesecake batter into the chilled baking pan and freeze, smoothing the top.
6. With the remaining half of batter, add in pumpkin puree and stir until incorporated.
7. Spoon on pumpkin cheesecake mixture to frozen cheesecake mixture and spread evenly.
8. Bake for 30 minutes.
9. In a mixing bowl, combine butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and mixture develops a wet sand texture.
10. Top cheesecake with crumble topping and bake for an additional 25 minutes.
11. Allow cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled.
12. Enjoy!

3. Cinnamon Sugar Cheesecake Bars

Ingredients
for 12 bars

2 tubes crescent dough
16 oz cream cheese
1 egg
1 cup sugar, divided
1 teaspoon vanilla
2 tablespoons cinnamon

Preparation

1. Preheat oven to 350°F (180°C).
2. In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
3. Roll out crescent dough and pinch the seams together.
4. Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
5. In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
6. Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
7. Bake 30 minutes. Cool completely, then cut into 12 squares.
8. Enjoy!

4. Pumpkin Cheesecake Brownie Bars

Ingredients
for 12 servings

1 box brownie mix, prepared
1 cup leftover chocolate candy, chopped
½ cup heavy cream, warm to the touch
1 tablespoon gelatin
24 oz cream cheese, softened
1 cup sugar
2 teaspoons pumpkin pie spice
1 tablespoon vanilla extract
29 oz pumpkin puree
chocolate syrup, to serve

Preparation

1. Preheat oven to 350˚F (180˚C).
2. Prepare your favorite type of brownie batter or use a boxed variety.
3. Transfer the batter to a greased 9x13-inch (23x33 cm) baking dish.
4. Sprinkle in the chopped leftover candy and place in the oven to bake for 25 minutes or until cooked through. Let cool completely.
5. To the warmed heavy cream, add a package of gelatin and allow it to bloom for 1-3 minutes.
6. To a large bowl, add the cream cheese, sugar, pumpkin pie spice, vanilla extract, pumpkin puree, warm cream with gelatin. Stir to combine.
7. Pour the mixture over the brownies and let cool in the refrigerator for at least 4 hours, or until set.
8. Slice the brownies, drizzle with chocolate syrup, and serve.
9. Enjoy!