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Turning a cheescake into bars--need the input of experienced bakers.

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A friend once made a fantastic praline/brulee cheesecake and I want to recreate the flavors in bar form. The cheescake version was basically a graham cracker crust, topped with a caramel/pecan mixture, layered with cheesecake filling, and then finished with torched sugar (a la a creme brulee).

This is what she made:
http://www.foodchannel.com/recipes/re...

Would it work for me to adapt a basic cheesecake bar recipe, but add the desired additional layers? I am afraid the added elements may make the bars to moist or make them collapse.

Thanks in advance.

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  1. I don't see any issues with baking that recipe in a sheet pan and cutting it into bars - the only thing you'll want to be careful of is the ratio of filling to crust. Since bars tend to have a thinner layer of cheesecake than an actual cheesecake does, you may need more crust than the recipe calls for to make a big enough surface area to spread the filling as thin as you'd probably want it for bars.

    1. I would double the amount of crust but keep the filling amounts the same. Then use two 7x11, or two 8 or 9 inch square pans rather than a 9x13, so that you have more pieces with a crust edge, and less chance of the center being underdone. The filling layers will be thinner than in a typical round cheesecake.

      1. Thank you. I will make them on Saturday and let you know how it goes. If the recipe turns out, I can imagine it will become a regular in my kitchen.

        3 Replies
        1. re: Honey Bee

          Another way to go is muffin tins with paper or foil liners. You COULD use unlined but the crusts may break when you take them out of the tin.

          1. re: greygarious

            Does this mean they come out similar to little mini cheesecakes? I have never tried this method, but is sounds kinda cool.

            1. re: Honey Bee

              it does. i love using this method for large events or when a handheld dessert for a party is more convenient...and they're much easier to freeze than full-size cheesecakes!

        2. It never occurred to me to use my favorite cheesecake recipe to make bars, but what a GOOD idea!

          1 Reply
          1. re: blue room

            heck yes! you've been missing out. the bars/squares are more forgiving *and* versatile...i'm all about the layers :)

          2. Thanks for the help everyone. At the last minute I decided to go for a recipe designed to be served as bars. (I was taking these to a shower and figured I should save the experiments for my own indulgences.) I made the recipe found at the link below and they were a huge hit. I am not one to bake with any sort of mix, but my 10-month old was not cooperating so I went for the path of least resistance. Very rich, so I advise cuting them into tiny bite-size squares.

            http://www.bettycrocker.com/recipes/p...