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Cheesecake Bars Recipe
|Chocolate wafer crumbs||1 3⁄4 Cup (28 tbs) (Cookie)|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||6 Tablespoon, melted|
|Light cream cheese||24 Ounce, softened (Neufchatel)|
|Light sour cream||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon, finely grated|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Water||1⁄2 Cup (8 tbs)|
|Plums/3 fresh california peaches||5 , sliced|
Calories 111 Calories from Fat 44
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 1.4 g7.2%
Trans Fat 0.3 g
Cholesterol 4 mg1.3%
Sodium 67.6 mg2.8%
Total Carbohydrates 15 g5%
Dietary Fiber 0.34 g1.4%
Sugars 11.9 g
Protein 2 g4.2%
Vitamin A 5.1% Vitamin C 4.2%
Calcium 2.5% Iron 1.1%
*Based on a 2000 Calorie diet
Stir in margarine.
Pat into 13x9x2 inch baking pan; chill.
For filling, in lg.bowl, beat cheese, sour cream, 3/4 cup sugar, vanilla, lemon juice and lemon peel until smooth.
In sm.saucepan, sprinkle gelatin over water; let stand 5 minutes.
Heat over low heat, stirring to dissolve gelatin, about 2 minutes.
Blend into cheese mixture.
Spread 3 cups cheese mixture over crust.
In blender or food processor, puree 3 plums or 1 1/2 peaches to make 1 cup.
Fold puree into remaining cheese mixture.
Spoon over cheese layer; spread smooth.
Refrigerate several hours or until set.
Garnish with remaining fruit slices.
Cut into bars to serve.