Black 'n' White Cheesecake Bars Recipe

4.5 5 9
Black 'n' White Cheesecake Bars Recipe
Black 'n' White Cheesecake Bars Recipe photo by Taste of Home
Publisher Photo

Black 'n' White Cheesecake Bars Recipe

Read Reviews
4.5 5 9
Publisher Photo
Whenever it's my turn to make dessert for our local fire department auxiliary meeting, I always get requests to bring this delicious recipe.
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter
  • 2 cups graham cracker crumbs
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract

Directions

In a microwave, melt chocolate chips and butter; stir until smooth.
Stir in graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. baking pan.
In a large bowl, beat cream cheese until smooth. Add egg and condensed milk; beat on low speed just until combined. Stir in vanilla. Sprinkle with reserved crumbs. Pour into crust. Place pan on a baking sheet.
Bake at 325° for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator. Yield: 4 dozen.
Editor's Note: Bars may be frozen for up to 3 months.
Originally published as Black 'n' White Cheesecake Bars in Country Extra November 1997, p51

Nutritional Facts

1 each: 110 calories, 7g fat (4g saturated fat), 18mg cholesterol, 67mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup butter
  • 2 cups graham cracker crumbs
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  1. In a microwave, melt chocolate chips and butter; stir until smooth.
  2. Stir in graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. baking pan.
  3. In a large bowl, beat cream cheese until smooth. Add egg and condensed milk; beat on low speed just until combined. Stir in vanilla. Sprinkle with reserved crumbs. Pour into crust. Place pan on a baking sheet.
  4. Bake at 325° for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator. Yield: 4 dozen.
Editor's Note: Bars may be frozen for up to 3 months.
Originally published as Black 'n' White Cheesecake Bars in Country Extra November 1997, p51

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Reviews forBlack 'n' White Cheesecake Bars

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jmkasprak User ID: 2880256 224268
Reviewed Apr. 6, 2015

"These bars tasted good, but they're flat and rather ugly in my opinion. I didn't have a marbled batter, but my family said, "what are those clumps in there?" Not what you want to hear."

MY REVIEW
khegeman User ID: 2379383 46751
Reviewed Nov. 27, 2013

"Delicious"

MY REVIEW
amber.morris User ID: 4376917 44541
Reviewed Nov. 19, 2011

"I'm writing this review because I just made the bar and had a slight problem with the order of the steps. If you want the bars to look like the picture and retain the nice white color with black specks then you shouldn't add the reserved crumbs to the cream cheese batter. Mix the batter, pour it on the crust, and then sprinkle the crumbs on top. If you add the crumbs directly to the batter you end up with a marbled looking batter. I haven't tasted them but I'm sure with chocolate, cream cheese, and sweetened condensed milk they can't be bad."

MY REVIEW
EHIL User ID: 3598972 20996
Reviewed Mar. 29, 2011

"I made these bars for a family get together near the holidays. Despite the numerous other desserts, these bars were gone in no time. I will definately make them again."

MY REVIEW
pinkfart User ID: 3203532 43890
Reviewed Aug. 4, 2009

"These bars went pretty fast when I made them last Easter."

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