Ingredients
CRUST
1 cup graham cracker crumbs
1/4 cup brown sugar, packed
1/3 cup butter flavor crisco, melted
FILLING
1 package cream cheese, softened 8 ounce pac, kage
1/2 cup sugar
3 tbsp cocoa
2 eggs
1/2 tsp vanilla
TOPPING
2 tbsp butter flavor crisco
1 package cream cheese, softened 3 ounce pac, kage
1 cup sugar, confectioners
1/2 tsp vanilla
Directions
1. Heat oven to 350 F.
2. CRUST: Combine graham cracker crumbs and brown sugar. Stir in
butter flavor crisco. Press into an ungreased 8 x 8 x 2 pan. Bake at
350 for 10 minutes.
3. FILLING: Beat cream cheese in a small bowl at medium speed until
smooth. Add other ingredients ( sugar, cocoa, eggs, flour and vanilla
), ONE AT A TIME. Mix well after each addition. Pour over baked
crust. Bake at 350 for 30 minutes. Cool to room temperature.
4. TOPPING: Cream Butter Flavor Crisco and cream cheese in a small
bowl at medium speed until well blended. Add confectioners sugar and
vanilla. Spread over surface of cooled cheesecake. Cut into bars about
2 x 1 1/2 inches. Refrigerate.
Makes 20 bars.
Source: Butter Flavor Crisco Cookie Collection, page 32. Shared by:
David Knight
Preparation Time: 20 Mi
Servings: 20 servings
Chocolate Cheesecake Bars Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Chocolate; Chocolate Cake; Cookie; Dessert
The History of Recipes
It is possible to follow the history of written recipes way back into ancient history, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. Having said that, sadly, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius compiled some documents showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into starters, main course and afters, a very modern way of dining. Additionally, he describes how the Roman cooks used a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on food, the majority of which are kept safe in private collections. During the following few hundred years, the wealthy families of Europe strove to serve the most exotic banquets, and because of this the best cooks and their collection of recipes could command a high salary. However, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, recipe books were starting to become popular mostly due to higher levels of literacy, people having increased free time and having more money to spend. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Chocolate Cheesecake Bars recipe.
