Desserts

Louisiana Red Velvet Cheesecake Bars

Louisiana Red Velvet Cheesecake Bars recipe

photo by:kraft

A marriage of everyone's two favorite cakes—cheese and red velvet—means you'll double up on delicious at your next party.

time

prep:

20 min

total:

5 hr 48 min

servings

total:

16 servings

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What You Need

OREO Cookies, finely crushed (about 2 cups)

1/4

cup butter, melted

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

tsp. vanilla

eggs

Tbsp. red food coloring

Make It

HEAT oven to 350ºF.

MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.

MELT 4 oz. chocolate as directed on package; place in medium bowl. Set aside. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Remove 2 cups batter; mix with melted chocolate and food coloring. Carefully spread over crust; cover with remaining plain batter.

BAKE 26 to 28 min. or until center is almost set. Cool completely. Melt remaining chocolate; drizzle over dessert. Refrigerate 4 hours.

Kraft Kitchens Tips

Healthy Living

Save 40 calories per serving by preparing with Reduced Fat OREO Cookies and PHILADELPHIA Neufchatel Cheese.

Louisiana Red Velvet Cheesecake Minis

Cut chilled dessert into 1-1/2-inch squares. Or, use small decorative cookie cutters to cut dessert into fun miniature shapes. Garnish each with a mini OREO Cookie just before serving, if desired.

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Catflem7

posted:2/13/2013

I made this last night- so good! The only thing I changed was using half as much food coloring as the recipe called for - I didn't think it needed a full tbsp!

a cook

posted:12/1/2011

I really liked the flavor combo of 2 favorite desserts in one. I also liked that it was in the form of a bar, making portions more managable- I love dessert but it can often be over the top!

a cook

posted:11/30/2011

I made this for Thanksgiving. My husband was using the 9X12 for dressing so I used a large decorative oval baking dish. I used a little less crust, adjusted the temp and baking time so the center would set without browning too much at the edges. My mother hated to cut it because it was so pretty with the chocolate drizzled on top! By Monday our overnight guests had pretty much made memories of the leftovers. I will Definitely make this again! Thanks for the great recipe!

a cook

posted:11/11/2011

Basic cheesecake; adding red food coloring does not make it red velvet, it just makes it an ugly red.

a cook

posted:11/4/2011

This is basic cheesecake. Too bad food coloring is so expensive. Be sure to mix the chocolate in right away, because it starts to set. I ended up with little flakes of chocolate. It also takes a few minutes to incorporate the food coloring. Don't overbake - the cookies will taste burnt....learned that from experience on other cheesecake. It's good - looks pretty.

a cook

posted:11/1/2011

The basic recipe is the same one I use for other cheesecakes so I know it's good. I just never thought of trying a red velvet version!