TASTEOFHOME.COM OCTOBER/NOVEMBER 2019 59
Triple-Chocolate
Cheesecake Bars
What could be better than a brownie
crust layered with cheesecake and
topped with smooth ganache? This
recipe is a chocolate lover’s dream.
—Andrea Price, Grafton, WI
Prep: 35 min. • Bake: 25 min. + chilling
Makes: 2 ¹ ₂ dozen
¹ ₄ cup butter, cubed
¹ ₂ cup sugar
3 Tbsp. baking cocoa
¹ ₂ tsp. vanilla extract
1 large egg, room temperature
¹ ₄ cup all-purpose flour
¹ ₈ tsp. baking powder
¹ ₈ tsp. salt
CHEESECAKE LAYER
2 pkg. (8 oz. each) cream cheese,
softened
¹ ₂ cup sugar
1 ¹ ₂ tsp. vanilla extract
³ ₄ cup semisweet chocolate
chips, melted and cooled
2 large eggs, lightly beaten
GANACHE
1 ¹ ₂ cups semisweet chocolate chips
¹ ₂ cup heavy whipping cream
1 tsp. vanilla extract
- Preheat oven to 350°. Line a 13x9-in.
pan with foil, letting ends extend up
sides; grease foil. In a microwave, melt
butter in a large microwave-safe bowl.
Stir in sugar, cocoa and vanilla. Add
the egg; blend well. Add the flour,
baking powder and salt; stir just until
combined. Spread into a thin layer in
prepared pan. Bake until top appears
dry, 6-8 minutes.- Meanwhile, in a large bowl, beat
cream cheese, sugar and vanilla until
smooth. Beat in cooled chocolate
chips. Add eggs; beat on low speed
just until combined. Spread over
brownie layer. Bake until filling is set,
25-30 minutes. Cool 10 minutes on
a wire rack. - For ganache, place chocolate chips
in a small bowl. In a saucepan, bring
cream just to a boil. Pour over the
chocolate; let stand 5 minutes. Stir
with a whisk until smooth. Stir in
vanilla extract; cool slightly, stirring
occasionally. Pour over cheesecake
layer; cool in pan on a wire rack 1 hour.
Refrigerate at least 2 hours. Lifting
with foil, remove cheesecake from
pan. Cut into bars.
1 bar: 180 cal., 13g fat (7g sat. fat),
42mg chol., 81mg sod., 17g carb.
(14g sugars, 1g fiber), 2g pro.
Second Place
Gouda & Roasted
Potato Bread
I found a similar loaf
of bread at a bakery
on a road trip, and I
came up with my own
recipe when I realized
I live too far away to have it regularly!
The crispy chunks of roasted potato
folded inside are so comforting.
Elisabeth Larsen, Pleasant Grove, UTPrep: 45 min. + rising • Bake: 40 min.
Makes: 1 loaf (16 slices)¹ ₂ lb. Yukon Gold potatoes,
chopped (about ³ ₄ cup)
1 ¹ ₂ tsp. olive oil
1 ¹ ₂ tsp. salt, divided
1 pkg. (¹ ₄ oz.) active dry yeast
2 ¹ ₂ to 3 cups all-purpose flour
1 cup warm water (120° to 130°)
¹ ₂ cup shredded smoked Gouda
cheese- Arrange 1 oven rack at lowest rack
setting; place second rack in middle
of oven. Preheat oven to 425°. Place
potatoes in a greased 15x10x1-in.
baking pan. Drizzle with oil; sprinkle
with ¹₂ tsp. salt. Toss to coat. Roast
20-25 minutes, stirring occasionally.
Triple-Chocolate
Cheesecake BarsGouda &
Roasted Potato
First Place Bread
- In a large bowl, mix yeast, remaining
1 tsp. salt and 2 cups flour. Add warm
water; beat on medium speed until
smooth. Stir in enough remaining flour
to form a soft dough (dough will be
sticky). Turn dough onto a floured
surface; knead until smooth and
elastic, 6-8 minutes. Gently knead in
roasted potatoes and cheese. Place
in a greased bowl, turning once to
grease the top. Cover and let rise in a
warm place until doubled, about 1 hour. - Punch down dough. Shape into a 7-in.
round loaf. Place on a parchment-lined
baking sheet. Cover with a kitchen
towel; let rise in a warm place until
dough expands to a 9-in. loaf, about
45 minutes. - Place an oven-safe skillet on bottom
oven rack. Meanwhile, in a tea kettle,
bring 2 cups water to a boil. Using a
sharp knife, make a slash (¹₄ in. deep)
across top of loaf. Place bread on top
rack. Pull bottom rack out 6-8 in.; add
boiling water to skillet. (Work quickly
and carefully, pouring water away from
you. Don’t worry if some water is left in
the kettle.) Carefully slide bottom rack
back into place; quickly close door to
trap steam in oven. - Bake 10 minutes. Reduce the oven
setting to 375°. Bake until deep golden
brown, 30-35 minutes longer. Remove
loaf to a wire rack to cool.
1 slice: 101 cal., 2g fat (1g sat. fat),
4mg chol., 253mg sod., 18g carb.
(0 sugars, 1g fiber), 3g pro.
See ALL the Best Baking Contest winners: tasteofhome.com/bestbaking2019