Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, butter, Campbell’s soups, casserole, cheesecake, cheesecake bars, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pecan cheesecake bars, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, yellow cake mix
Cheesecake. One of my favorite desserts! Now, for it to qualify as a favorite, it needs to follow a few rules: it has GOT to have a crust. A buttery, sugary, full of graham cracker crust (the thicker the better!). It has to be fluffy (you know, whipped egg white folded in there to make it airy and light). And it has to have strawberry topping. Without the strawberry topping, a cheesecake is nothing. Do not even try to fool me by topping it with cherries, I do not want that at all!
Now, I recently discovered the joy and wonder of cheesecake bars. They are easier to serve and eat. You do not need a spoon; these bad boys can be popped straight into your mouth if they are cut in a perfect size. You do not even need a plate (a napkin will do just fine). These are the perfect treat to make at a party so you do not have to worry about serving and making a mess. Now, let’s talk toppings. I know I said strawberry topping is the way to my heart, but I have to admit, these have a perfect topping that I would be willing to take.
Photo and recipe courtesy of Easy, Peasy, Pleasy.
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