Search thousands of recipes reviewed by home cooks like you.

Marbled Cheesecake Bars

Marbled Cheesecake Bars

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
EAGLE BRAND(R)

EAGLE BRAND®

The marble swirl of chocolate in these cheesecake bars adds flavor and looks elegant.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Heat oven to 300 degrees F. In medium bowl, combine cookie crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
  2. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust.
  3. Stir melted chocolate into remaining batter; spoon over vanilla batter. With table knife or metal spatula, gently swirl through batter to marble.
  4. Bake 40 to 50 minutes or until set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jen
9

Jen

2/18/2009

Tasted great, although I think if I made them again I would add about 3/4 of the vanilla batter to the pan before adding the chocolate to the rest. Cutting it in half as the reciped stated, the chocolate batter didn't seem chocolately enough, so I added another square (and I used semisweet). Plus, when I added the remaining chocolate batter to the pan, it covered the entire top of the vanilla batter, so no white was visible on the top when I tried to marble it. So I think a little less chocolate batter would have worked better.

Chris from CT
5

Chris from CT

1/4/2009

Came out Ok. Be sure to split the batter evenly when making the chocolate half. I was in a bit of a hurry and probably used a little more than half the batter for the chocolate and the end result was the bars with more white tasted better because they were more evenly balanced taste wise. It's also not a very deep batter when poured making it tough to marble w/o scraping the bottom crust. May be easier to marble first then pour into the pan.

LMO215
4

LMO215

6/16/2008

I didn't have oreos or other creme cookies so I used graham crackers for the crust. Still came out delicious, very flavorful and not too sweet.

More reviews

Similar recipes

ADVERTISEMENT