Marble cheesecake bars

Marble cheesecake bars

Ingredients/Components

• eggs - 3 item
• vanilla - 1 tsp
• chopped pecans - 1 c
• granulated sugar - 3/4 c
• pkg - 3 oz
• all-purpose flour - 1 c
• firmly packed brown sugar - 1/2 c
• margarine, softened - 1/2 c
• Ghiradelli bittersweet chocolate, broken into 1-inch pieces

How to make marble cheesecake bars:

Topping:1/2 bar (2 oz.) Ghiradelli bittersweet chocolate, broken into 1-inch pieces3 (8 oz.) pkg. cream cheese, softened3/4 c. granulated sugar1 tsp. vanilla3 eggs For crust, heat oven to 325°. Combine flour, pecans, margarine and brown sugar; mix well. Press onto bottom of ungreased 8 or 9-inch square baking pan. Bake 15 to 17 minutes or until light golden brown. Cool.

For topping, melt chocolate in glass mixing bowl; set aside. Fill saucepan half full with water; bring to a boil. Remove from heat. Place bowl with chocolate on pan with hot water, forming double boiler. Cover bowl; let stand about 5 minutes. Stir until smooth. If not melted, remove bowl. Return saucepan to heat. Return to a boil. Repeat procedure. Set aside.

In large bowl of electric mixer, beat cream cheese, sugar and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup batter; set aside. Combine chocolate and remaining batter. Mix well. Pour over crust. Pour plain batter over chocolate batter. Swirl batters with a knife to marbleize. Bake 30 to 35 minutes or until center is set.

Recipe categories: Desserts, Cookie and brownie, Bar cookie.