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Black 'n' White Cheesecake Bars

 Black 'n' White Cheesecake Bars
Whenever it's my turn to make dessert for our local fire department auxiliary meeting, I always get requests to bring this delicious recipe.
48 ServingsPrep: 15 min. + chilling Bake: 25 min. + cooling


  • 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 McCormick® Pure Vanilla Extract


  • 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.

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Black 'n' White Cheesecake Bars (continued)

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