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Two-Tone Cheesecake Bars

By: EAGLE BRAND®

"Chocolate and white cheesecake are swirled atop a chocolate cookie crust, then topped with a rich chocolate glaze. A decadent treat for special occasions."

Rate/Review | Read Reviews (8)

Servings (Help)

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Original Recipe Yield 1 - 13x9 inch pan

Ingredients

2 cups finely crushed creme-filled chocolate sandwich cookies
3 tablespoons butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 eggs
2 teaspoons vanilla extract
2 (1 ounce) squares unsweetened chocolate, melted
Chocolate Glaze
2 (1 ounce) squares unsweetened chocolate
2 tablespoons butter or margarine
dash salt
1 3/4 cups confectioners' sugar
3 tablespoons hot water

Directions

Preheat oven to 300 degrees F. Combine crumbs and butter; press firmly on bottom of 13x9-inch baking pan.
In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. Stir melted chocolate into remaining batter; pour evenly over plain batter.
Bake 55 to 60 minutes or until set. Cool. Top with Chocolate Glaze. Chill thoroughly. Cut into bars. Refrigerate leftovers covered in refrigerator.
Chocolate Glaze: In small saucepan, over low heat, melt chocolate with butter and salt. Remove from heat; add confectioners' sugar and hot water; mix well. Immediately spread over cheesecake. (Makes about 1 cup)