The Pioneer Woman Tasty Kitchen
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Tiramisu Cheesecake Bars

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

20

Description

A great “impressive but not TOO fancy” kind of dessert, perfect for anything from elegant parties to casual potlucks.

Ingredients

  • FOR THE SUGAR COOKIE CRUST:
  • 2-¾ cups Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 2 sticks Unsalted Butter, Softened
  • 1-½ cup Granulated Sugar
  • 1 whole Egg
  • ½ teaspoons Vanilla Extract
  • _____
  • FOR THE FILLING:
  • 16 ounces, weight Cream Cheese
  • 1 can (14 Oz. Size) Sweetened Condensed Milk
  • 1 Tablespoon Ground Coffee Or Espresso
  • 2 teaspoons Vanilla Extract
  • 2 whole Eggs
  • 1 cup Dark Chocolate Chips
  • _____
  • FOR THE TOPPING:
  • ½ cups Whipping Cream
  • 6 ounces, weight Cream Cheese
  • Shredded Chocolate, For Decoration

Preparation

To make the sugar cookie crust, preheat the oven to 350ºF and spray the bottom and sides of an 8×12″ pan with cooking spray. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. In a medium bowl, cream together the butter and sugar. Add in the egg and vanilla extract. Gradually add in the dry ingredients until well-combined. Press half of the dough into the pan and bake 15–18 minutes or until light golden brown. Let cool. (You don’t need the other half of the dough for this recipe, but that’s okay—just make sugar cookies! Roll the dough into 1″ balls and then either freeze them for baking later, or bake 8–10 minutes at 350ºF.)

To make the filling, in a medium mixing bowl, beat the cream cheese with an electric mixer until smooth. Add in the milk and beat until well-blended. Then, beat in the coffee, vanilla, and eggs. Stir in chocolate chips and pour over the sugar cookie crust. Bake 35–40 minutes or until the edges are set (and the center is mostly set, but not completely). Cool at room temperature for 30 minutes, and then refrigerate another 30 minutes to cool completely.

To make the topping, in a small bowl, beat the whipping cream until soft peaks form. Gradually beat in the cream cheese until fluffy. Spread the topping over the cooled bars and sprinkle with the shredded chocolate. Refrigerate about 2 hours or until chilled before cutting into bars. Store covered in the refrigerator until ready to serve.

2 Comments

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the4taals on 6.16.2012

I made these for my husband as he loves cheesecake and Tiramisu. I thought I had read the recipe properly but realized once it was in the oven, I hadn’t because I used all the dough for the base, it worked fine, I baked for 20 minutes in my 9×13 pan. For the filling I left out 1 egg as my sweetened condensed milk seemed thinner than normal, I added 1 tbsp of Kaluha and only used 1/2 c mini chocolate chips. For the topping I used 1 c whipping cream which I whipped with 1 tbsp of Kaluha, 1 tbsp of icing sugar and a pouch of Whipit to stabilize it, I omitted the cream cheese as my son doesn’t like cream cheese frostings. I baked the cheesecake for 25 minutes.

Avatar of Marie @ My Culinary Calling

Marie @ My Culinary Calling on 5.21.2011

Yum! I was just looking for something tasty, different and still safe to bring to the in-laws for lunch tomorrow. I will def be making this! Thanks Tracey!

2 Reviews

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Avatar of texasgurl

texasgurl on 6.12.2011

These were delicious! I only made a few changes.
1) I only cooked the cheesecake part for about 30 minutes in my gas oven.
2) I chopped the chocolate chips and it seemed like the chocolate flavor was more evenly spread through out.
3) I also added about an extra tablespoon of coffee.
I will definitely be making this again!

Avatar of Marie @ My Culinary Calling

Marie @ My Culinary Calling on 5.22.2011

This was really good! I made this for my in-laws today and everyone loved it! Really rich and creamy!

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