Chocolate Cheesecake Squares

I was perusing through some pictures, ya know, reminiscing about the summer and all that jazz, when I came across some pictures of food.  Pictures of food that I had failed to share with you.  Pictures of “LIGHT” CHOCOLATE CHEESECAKE SQUARES that had somehow escaped my attention. Well, better late then never, or so they say.

This is a great dessert for all you New Year’s resolution makers – it’s light! (well, as light as chocolate cheesecake can possibly be while still preserving its deliciosity)

Chocolate Cheesecake Squares adapted from Martha Stewart (makes 9)

Ingredients

Nonstick cooking spray

8 chocolate wafer cookies – I used graham crackers

1 bar (8 ounces) reduced-fat cream cheese – I used neufchatel

1 cup reduced-fat sour cream

1/3 cup unsweetened cocoa powder

2 tablespoons cornstarch

3/4 cup sugar

1 large whole egg plus 1 large egg white

1/3 cup semisweet chocolate chips

 

Preparation

1. Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
2. Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
3. Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
4. Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.

 

Scaled Down Cheesecake

This past weekend I went to a sleepover birthday party, so I had to bake something.  I mean, it would have been totally unacceptable if I hadn’t.  I consulted one of my friend who was coordinating the party and she told me she was baking the cake.   Ok, so cheesecake was not an option.  But wait, it doesn’t have to be a cake.  Thus the cheesecake bars were made.  

These provided a nice contrast to the chocolate cake.

Cheesecake Bars adapted from Food Network’s Paula Deen

Ingredients

Crust:

• 1 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 cup chopped pecans – put these through the food processor for a few seconds
• 1 stick butter, melted

Filling:

• 2 (8-ounce) packages cream cheese, softened-I  used neufchatel
• 1 cup granulated sugar
• 3 eggs
• 1 teaspoon pure vanilla or almond extract
• Fresh berries and mint leaves, for garnish

Directions

1. Preheat oven to 350 degrees F.
2. Combine flour, brown sugar, pecans, and butter in bowl. 
3. Press dough into an ungreased 13 by 9 by 2-inch pan. Bake for 12 to 15 minutes or until lightly browned.
4. For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. 
5. Pour over crust. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.