RED VELVET CHEESECAKE BARS


A creamy cheesecake bar with a chocolate crust. Makes 16 bars CRUST: 11


packages chocolate graham crackers 1 cup granulated sugar⁄4


⁄2


6 tablespoons butter, melted FILLING: 21


⁄2 1 cup sour cream ⁄4 3 cup granulated sugar⁄4


2 eggs 11


⁄2 teaspoons vanilla


1 teaspoon salt⁄4 ⁄3


1 cup unsweetened cocoa, sifted 2 tablespoons red food coloring


Preheat oven to 350 F. Line the bottom of a 9-by-13-inch baking dish with parchment paper, allowing extra paper to extend over the ends of the pan; grease sides of the pan.


For the crust, combine the crust ingredients in a food processor or blender and process until crumbs are like wet sand. Pour into prepared pan and press down to create an even crust. Bake 8-10 minutes. Remove from oven and cool slightly.


8-ounce packages cream cheese, room temperature


For the filling, combine cream cheese, sugar and sour cream in a mixing bowl. Beat until smooth. With mixer running, add sugar, eggs, cocoa, vanilla and salt. When mixture is smooth and well blended, add the food coloring, mixing until batter is even colored and there are no streaks.


Pour over baked crust, spreading into an even layer. Bake 35 minutes, or until set. Remove from oven and allow to cool to room temperature before refrigerating.


To serve, remove pan from refrigerator and carefully lift the bars out of the pan. Cut into 16 bars and garnish with confectioners’ sugar or whipped cream before serving.


Living Well i February/March 2015 29


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