Monday, January 4, 2010
Cream Cheese Anyone?
Janet here: I'm going solo today because Rachel is out bonding with her brothers. She's only home for a short visit so their time together is premium. Anyway, G and S are both lads with voracious appetites and since they're on break — one from college and one from high school — there's been some serious requesting for specialty goodies, even though the holiday baked goods are still fairly abundant. As a fan of baking, it's hard to say no, so while they're out, I agreed to make Philadelphia Cream Cheese's Cheesecake Bars. They're not cheesecake, but they'll do in a pinch and they're much faster to make. If you want a cheesecake fix without the hassle, these are the way to go. I'm always looking for cheesecake substitutes so if any of you have some to share, bring 'em on! Here's the recipe.
Philly 3-Step Cheesecake Bars
Prep Time: 10 minutes
Baking Time: 30 minutes
3 8 oz packages Philadelphia Brand Cream Cheese, softened to room temperature
3/4 cup plus 3 tablespoons sugar, divided
1 teaspoon vanilla
1 1/2 cups graham cracker crumbs
1/3 cup butter melted (they say you can use margarine too but I say what is the point?)
Mix crumbs, butter and 3 tablespoons sugar. Press into 13 X 9 inch baking pan
Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, and mix until blended.
Pour batter over crust. Bake at 350 degrees for 30 minutes or until the center is almost set. Refrigerate for 3 hours or overnight. Cut into bars. Makes 24.
Line pan with foil for easy removal of bars.