Vanilla Bean Cheesecake Bars with Chocolate Ganache

• Refrigerated

  • 1 Egg + 1 egg white

• Condiments

  • 2 tsp Vanilla bean paste

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Cinnamon, ground
  • 1/4 cup Dark chocolate chips
  • 1/2 tsp Kosher salt

• Snacks

  • 6 Graham crackers

• Dairy

  • 8 oz 1/3 less fat cream cheese, less fat
  • 1 1/2 tbsp Butter
  • 6 oz Greek yogurt, plain non fat
  • 1 tbsp Heavy cream

• Other

  • 1/4 cup Zing™ baking blend

Found on reciperunner.com

Description

Ingredients

• 6 graham crackers
• 1 1/2 tablespoons butter, melted
• 1/4 teaspoon ground cinnamon
• Vanilla Bean Cheesecake Filling:
• 8 ounces (one package) 1/3 less fat cream cheese, softened
• 6 ounces plain non-fat Greek yogurt
• 1/4 cup Zing™ Baking Blend
• 1 egg + 1 egg white
• 2 tablespoon all purpose flour
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla bean paste or the seeds of 1 vanilla bean
• 1/4 cup dark chocolate chips
• 1-2 tablespoon heavy cream

Directions

• Preheat oven to 350 degrees
• Line an 8x8 baking pan with foil and spray with cooking spray.
• In the bowl of a food processor (or in a freezer bag roll over the crackers with a rolling pin) pulse the graham crackers and cinnamon until they are finely ground.
• Add in the melted butter and pulse until combined.
• Press the graham cracker crumb mixture firmly into the bottom of the prepared 8x8 baking pan.
• Bake the crust at 350 degrees for 8-10 minutes or until lightly browned and set.
• Remove the crust from the oven and lower the temperature to 300 degrees.
• While the crust cools, prepare the filling.
• In the bowl of a stand mixer or using a hand-held mixer, beat the cream cheese, Greek yogurt and Zing™ Baking Blend until light and fluffy, about 4 minutes.
• Add in the egg, egg white, salt, flour, vanilla bean seeds or vanilla bean paste and beat until combined and smooth.
• Pour the filling into the cooled crust and place it in the oven to bake for 30-35 minutes or until it is set, but still jiggles a little in the center, don’t overbake.
• Remove from the oven and cool completely.
• Once the cheesecake bars have cooled cover them with plastic and refrigerate for at least 3 hours or overnight.
• Drizzle with the chocolate ganache before serving.
• Add the chocolate chips and heavy cream to the top of a double boiler over simmering water (making sure the bottom of the bowl doesn’t come in contact with the water).
• Melt the chocolate stirring occasionally until the mixture becomes warm and smooth.
• Drizzle the ganache over the cheesecake bars with a spoon or use a pastry bag with a small round tip.