Wednesday, December 30, 2009

Espresso Cheesecake Bars

1½  cups chocolate cookie crumbs
1teaspoon instant espresso coffee powder
¼cup butter, melted
1(8-oz.) pkg. cream cheese, softened
¼cup sugar
½teaspoon vanilla
1.Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon 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.
2.Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
3.Bake at 350°F. 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.
High Altitude (3500-6500 ft):  Bake at 350°F. for 20 to 25 minutes or until center is set.

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