Two-Tone Cheesecake Bars
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2 cups finely crushed creme-filled chocolate sandwich cookies (about 24 cookies)
3 tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
2 (1 oz.) squares unsweetened chocolate, melted
2 (1 oz.) squares unsweetened chocolate
2 tablespoons butter
1 3/4 cups powdered sugar
3 tablespoons hot water
HEAT oven to 300°F. Combine cookie crumbs and butter in medium bowl; press firmly into bottom of 13 x 9-inch baking pan.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
BAKE 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars.
MELT chocolate with butter and salt in small saucepan over low heat. Remove from heat; add powdered sugar and water; mix well. Immediately spread over cheesecake. (Makes about 1 cup.)