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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 1/2 cups chocolate cookie crumbs
1 tsp instant espresso coffee powder, divided use (or instant coffee granules)
1/4 cup butter, melted
1 (8 oz) package cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla
1 egg
Preheat oven to 350.
Crust: In medium bowl, combine cookie crumbs, 1/2 tsp of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 tsp espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture. Bake for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
*Look for chocolate cookie crumbs in the grocery store baking aisle. Or, instead of chocolate cookie crumbs, crush chocolate wafers. Place chocolate wafers in a resealable plastic food storage bag and press it with a rolling pin.
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ESPRESSO CHEESECAKE BARS
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 1/2 cups chocolate cookie crumbs
1 tsp instant espresso coffee powder, divided use (or instant coffee granules)
1/4 cup butter, melted
1 (8 oz) package cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla
1 egg
Preheat oven to 350.
Crust: In medium bowl, combine cookie crumbs, 1/2 tsp of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 tsp espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture. Bake for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
*Look for chocolate cookie crumbs in the grocery store baking aisle. Or, instead of chocolate cookie crumbs, crush chocolate wafers. Place chocolate wafers in a resealable plastic food storage bag and press it with a rolling pin.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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