Black 'n' White Cheesecake Bars

Black 'n' White Cheesecake Bars

"Whenever it's my turn to make dessert for our local fire department auxiliary meeting, I always get requests to bring this delicious recipe."
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Ingredients

40 m servings
Serving size has been adjusted!
Original recipe yields 48 servings

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Directions

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  1. In a double boiler or microwave, melt chocolate chips and butter, stirring occasionally. Stir in the graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. baking pan.
  2. In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk, egg and vanilla. Pour over crust. Sprinkle with reserved crumbs. Bake at 325 degrees F for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.

Footnotes

  • Editor's Note: Bars may be frozen for up to 3 months.

Reviews

Read all reviews 35
  1. 39 Ratings

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Most helpful positive review

These are delicious and easy to make! A couple of notes: if you don't have a double boiler, I recommend a makeshift one with a metal bowl and a saucepan of simmering water. Melting butter in the...

Most helpful critical review

I didn't really enjoy these. The crust was very overpowering to me, and the too thin layer of cheesecake was sticky/gooey, instead of a creamy typical cheesecake. I wouldn't recommend these if...

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These are delicious and easy to make! A couple of notes: if you don't have a double boiler, I recommend a makeshift one with a metal bowl and a saucepan of simmering water. Melting butter in the...

Very easy and quick to make. Tasted very good. Nearly impossible to remove from the pan intact. I eventually put some hot water on a cookie sheet and placed the pan with the bars in that. It...

EXCELLENT! I melted the chocolate chips and butter in the microwave and stirred every 30 seconds until melted. Only took 1 minute and 30 seconds, so it cut the preparation time in half. I also...

My friends and I absolutely adored these!! The crust is almost like a cookie and the cheesecake topping compliments it well. Really easy to make but just a lil clarification... in the recipe w...

The cheesecake portion of this is incredible. Really good vanilla is key to this. But the crust is to firm for my preference. When that melted chocolate cools its really hard. I would prefir th...

Fabulous! A major hit at a holiday party! Used parchment paper in glass 9x13 the 2nd time I made them to avoid the sticking problem. Worked wonderfully!

This was a big hit! Quick n Easy to just what I like. I did lightly spray Pam in the pan after reading anothers problem about getting it out of the pan. Worked for me! It's a Keeper

I didn't really enjoy these. The crust was very overpowering to me, and the too thin layer of cheesecake was sticky/gooey, instead of a creamy typical cheesecake. I wouldn't recommend these if...

This was very good, and very easy to make. I added chocolate chips on top after it had cooked a few minutes too. I would recommend cutting before completely cool though - the crust gets hard t...

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