Cappuccino Cheesecake Bars Recipes

CAPPUCCINO CHEESECAKE

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate., Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet. , Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Just before serving, arrange garnishes over top.

CAPPUCCINO CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil and spray lightly with non-stick cooking spray; set aside.
• Make the Crust: In a medium bowl, stir together the graham cracker crumbs, sugar and espresso powder. Drizzle the melted butter evenly over the mixture and use a fork to stir until all of the crumbs are evenly moistened. Turn the crust into the prepared pan and press into an even layer. Bake for 10 minutes; the crust should be light brown and fragrant. Remove from the oven and place on a wire rack to cool for 10 minutes.
• Make the Filling: In a small bowl, stir together the espresso powder, heavy cream and vanilla extract until smooth and the espresso powder is dissolved, set aside.
• In a large bowl, beat the cream cheese on medium speed until soft, about 2 minutes. Add the sugar and beat until light and fluffy, an additional 2 to 3 minutes. Add the espresso mixture and beat to combine, then add the egg and beat until everything has been thoroughly combined.
• Spread the filling over the prepared crust and bake until the filling appears set, 25 to 30 minutes. Remove from the oven and allow to cool to room temperature, then refrigerate until completely chilled, at least 2 hours. Cut into bars and serve with whipped cream. Leftovers can be stored, covered, in the refrigerator for up to 3 days.

CAPPUCCINO CHEESECAKE BARS

Steps:

• Preheat oven to 350°F Butter 11x7x1 1/2-inch metal baking pan.
• Grind graham crackers with 1/4 cup sugar in processor to small crumbs.
• Add 1/4 cup butter and 1 1/2 teaspoons espresso powder. Blend until crumbs are moist and stick together.
• Transfer 1/2 cup crumb mixture to pie dish for crumb topping. Press remaining mixture onto bottom of prepared metal baking pan. Bake Crumbs in pan and pie dish until golder, 10 minutes.
• Cool 10 minutes. Maintain oven temperature.
• Meanwhile, stir remaining 5 teaspoons espresso powder, 1 tablespoon cream, and vanilla in small bowl until coffee dissolves.
• Beat cream cheese in large bowl until smooth. Add 2/3 cup sugar and beat to blend. Beat in coffee mixture, then egg.
• Spread filling evenly over crust in metal baking pan. Bake until set, about 25 minutes.
• Chill uncovered until cold and firm, at least 2 hours up to one day.
• Beat one cup cream in medium bowl until firm peaks form.
• Cut cheesecake lengthwise into three strips. Cut each strip into 5 bars.
• Transfer bars to platter.
• Dollop whipped cream atop each bar.
• Sprinkle with crisp crumb mixture from pie dish.

CAPPUCCINO CHOCOLATE-SWIRL CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
• Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.