Cherry Cheesecake Swirl Bars



Cherry Cheesecake Swirl Bars by Lucy Mercer/A Cook and Her Books



I accept cheesecake in every form, except perhaps, intravaneously. It's always perfect for dessert. These Cherry Cheesecake Swirl Bars make a more casual cheesecake, one that would fill out a brunch menu instead of coffeecake, or maybe an afternoon smidge-of-something-sweet to tide you over until a late supper. They are creamy, pretty and impressive. Serve with black coffee.

Cherry Cheesecake Swirl Bars with Walnut Crust

Base:

1 1/2 cups unbleached all-purpose flour

3/4 cups sugar

1/2 teaspoon salt

1 teaspoon baking powder

3/4 cup unsalted butter, softened

1 cup finely chopped nuts, such as pecans or walnuts, optional

Filling:

2 (8 oz.) packages low-fat cream cheese (neufchatel), softened

1/2 cup sugar

1 teaspoon vanilla

2 large eggs

1/4 cup cherry preserves

1. Preheat the oven to 350. Lightly butter either an 11 X 11 or 9 X 13 pan.

2. To make the crust: In a medium-sized mixing bowl, combine the flour, sugar, salt, baking powder and butter. Mix in the nuts, if using. Press the mixture into the bottom of the prepared pan. Bake the crust for 12 to 15 minutes, until set. Remove from the oven and let cool.

3. To make the filling: in a medium-sized bowl, using a whisk, beat the cream cheese and sugar and sugar until smooth. Gently beat in the vanilla and eggs. Spread the filling over the crust.

4. Stir the preserves, warming if necessary to bake it spreadable. Spoon the preserves into a small plastic bag, snip off one corner of the bag, and pipe lines the length of the pan, slightly less than an inch apart. Use a knife to pull the preserves from side to side through the cream cheese mixture at 1-inch intervals.

5. Bake the bars for 20 to 22 minutes, just until the filling is set. The middle will wobble slightly. Remove them from the oven and run a spatula around the edges of the pan to loosen the filling; this will help prevent it from cracking. Cool for 1 hour at room temperature, then refrigerature until completely cool and firm. Yield 24 bars.

Cherry Cheesecake Swirl Bars by Lucy Mercer/A Cook and Her Books

Fudgy Nutty Goodness

What happens when you combine the fiber powerhouse of oatmeal with the antioxidant supremacy of chocolate? Well, it might be extreme to call these chocolatey treats healthy, but a small one with your mid-morning coffee will make you feel great and tide you over to a sensible lunch. These bars were devoured by the folks at work.

Fudgy Pecan Oatmeal Bars

2 1/2 cups old-fashioned oats
2 1/4 cups all-purpose flour
3/4 cups granulated sugar
3/4 cups dark brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons baking soda
1 tsp. salt
1 1/2 sticks (12 tablespoons) cold, unsalted butter, cut into small pieces
3 eggs
2 teaspoons vanilla, divided
1 (5 oz.) can evaporated milk
3 tablespoons unsalted butter
2 tablespoons light corn syrup
2 1/2 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees. Butter a 10 X 15 inch pan and set aside.

2. In a large bowl, combine oatmeal, flour, sugars, baking soda and salt. Cut in the cold butter with a pastry cutter or your fingers. Add eggs and 1 teaspoon of vanilla and continue mixing until a shaggy dough is formed.

3. Divide the dough into two halves. Add chopped pecans to one half and press into bottom and up sides of baking pan.

4. In a saucepan over low heat, melt three tablespoons butter, then add the evaporated milk and corn syrup. When mixture is thoroughly integrated, remove from heat and add chocolate chips, stirring until smooth. Add remaining 1 teaspoon of vanilla.

5. Smooth chocolate mixture over pressed dough. An offset spatula works nicely to get the chocolate into the corners. Crumble remaining half of dough evenly over surface. Bake in 350 degree oven for 20 minutes. Let cool and cut into smallish squares. Keeps for several days in a covered container at room temperature. They last longer if you don't tell anybody where they are. Once it's public information, all bets are off.