Friday, July 28, 2017

Tie Dye Cheesecake Bars

Here's a great Hippy in the Kitchen Dessert.

This is an adaptation of a recipe that I saw online, but the recipe was vague in some parts, so I  changed the name and re wrote it.

This is my Calphalon Straight Sided Baking Pan. It's my favorite Pan for
Baking Bars and Brownies because of the Straight Sides.
I've taken many Baking Classes and this is the only
Food Coloring I use.
 I use for Bars, Macarons and
Tye Dye Hippy Cookies.

Tie Dye Cheesecake Bars

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" X 9" Baking pan with Straight Sides.
A Food Processor

8 Graham Crackers
1 1/4 C Granulated Sugar, divided.
6 TBS Butter, melted
16 oz. Cream Cheese, room temperature.
1/4 C Sour Cream
2 Large Eggs
1/8 tsp Salt
1/2 tsp Vanilla

Gel Food Coloring:
Pale Green
Baby Blue
Or your 3 favorite pastel colors.

In a Food Processor:
Broken pieces of the Graham Crackers
Pulse a few times to crush them.

 1/2 C Sugar
Pulse just to combine well.

Transfer to the Pan and Press evenly on the bottom.

In a Medium Mixing Bowl with a Hand Held Mixer:
Cream Cheese
Sour Cream
Remaining Sugar
Mix to combine well.

Divide the batter evenly among 3 small Mixing Bowl. (create 3 different colors of Batter)
Add a bit of Food Coloring from the tips of Toothpicks.
Blend well.

Drop Dollops of each color onto the Crust. Overlapping the Colors.
Swirl the Batter with a Toothpick or a Bamboo Skewer to create a Tie Dyed Pattern.

Bake 45 minutes.
Remove the Pan to a Rack to Cool Completely.
Cut into squares to serve.

Peace in the Kitchen.

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