“The marble swirl of chocolate in these cheesecake bars adds flavor and looks elegant.” - by EAGLE BRAND®
Ingredients
Adjust Servings
Original recipe yields 24 bars
Directions
- Heat oven to 300 degrees F. In medium bowl, combine cookie crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
- 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.
- Stir melted chocolate into remaining batter; spoon over vanilla batter. With table knife or metal spatula, gently swirl through batter to marble.
- Bake 40 to 50 minutes or until set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator.
Nutrition
Amount Per Serving (24 total)
- Calories
- 239 cal
- 12%
- Fat
- 16.1 g
- 25%
- Carbs
- 11.6 g
- 4%
Based on a 2,000 calorie diet
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Reviews (16)
Rate This Recipe
"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 chocol..." See moreate 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
"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 wa..." See mores 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."
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