Rainbow Cheesecake Bars
Submitted by: Nichole Callaway
Serving Size: 16
Nutritional Information: Per Serving: 416 cal., 29 g total fat (16 g sat. fat), 124 mg chol., 285 mg sodium, 36 g carb., 1 g fiber, 6 g pro.
|32 ounces||cream cheese, softened|
|1/4 cups||chocolate hazelnut spread|
|11 ounces||mandarin oranges, drained|
|8 ounces||fresh pineapple|
|1/2 cups||butter, softened|
|1 1/4 cups||graham crackers, finely crushed (18 squares)|
|1 1/2 cups||sugar, divided|
- Preheat oven to 350°F.
- For cheesecake filling, place cream cheese in a medium mixing bowl. Add eggs, 1 cup of the sugar, the lemon juice and vanilla. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Set aside.
- For crust, in a medium bowl combine graham cracker crumbs and ½ cup sugar. Stir in melt butter. Press crumb mixture onto the bottom of a 9x13-inch baking dish to form a firm, even crust. Pour cheesecake filling over crust, spreading smoothly. Bake for 45 to 60 minutes or until center appears set. Cool in pan on a wire rack. Cover and refrigerate.
- Just before serving, cut pineapple, kiwi and strawberries into bite-size pieces. Cut cheesecake into bars. Arrange cut-up fruit and mandarin oranges on individual servings. Place hazelnut spread in a custard cup. Microwave on 100% power (high) for 1 minute or until melted. Transfer spread to a small resealable bag. Cut the tip of one corner of the bag and drizzle spread over each bar. Store leftover bars, covered, in the refrigerator.