Chocolate Chip Cheesecake Bars With Mocha Recipes

MOCHA-CHIP CHEESECAKE BARS

Steps:

• Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with shortening or spray with cooking spray. Beat flour, oats, brown sugar, butter, 1 teaspoon coffee (dry), the salt and baking soda in large bowl with electric mixer on medium speed, or mix with spoon, until crumbly. Press about 4 cups of the mixture in pan; reserve remaining crumb mixture.
• Beat remaining ingredients except chocolate chips in large bowl with electric mixer on medium speed until blended. Stir in 1/2 cup of the chocolate chips. Spread over crust. Stir remaining 1/4 cup chocolate chips into remaining crumb mixture. Sprinkle over cream cheese mixture; press lightly.
• Bake 32 to 40 minutes or until center is set and topping is light golden brown. Cool 30 minutes. Refrigerate at least 3 hours until chilled. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
• Bake in the preheated oven until set in the middle, 35 to 40 minutes.

MOCHA CHIP CHEESECAKE

Steps:

• In a large bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed just until combined. , In a small bowl, combine cream and coffee granules; let stand for 1 minute. Add to cream cheese mixture with vanilla; beat just until combined. Stir in 3/4 cup chocolate chips. Pour into crust. Sprinkle with remaining chocolate chips. , Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. , Let stand at room temperature for 30 minutes before slicing.

CHOCOLATE CHIP CHEESECAKE BARS WITH MOCHA

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Press cookie dough evenly onto bottom of prepared pan.
• Beat Neufchatel and sugar in medium bowl with mixer until blended. Add egg; mix just until blended. Combine coffee granules, hazelnut extract and water in small bowl until coffee is dissolved. Stir into Neufchatel mixture.
• Spread evenly over dough; sprinkle with chopped chocolate.
• Bake 20 min. or until center is almost set. Cool. Refrigerate 2 hours. Use foil handles to life cheesecake from pan before cutting to serve.

MOCHA CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Heat oven to 350°.
• Crumble cookie dough into a 9x13 inch baking pan, press evenly onto bottom.
• Set aside.
• Combine cream cheese, sugar & egg in a medium sized mixing bowl, beat by hand until smooth.
• Stir together coffee crystals, vanilla, & 1 tsp water in a small bowl or custard cup until crystals are dissolved.
• Stir coffee mixture into cream cheese mixture.
• Spread evenly over dough, sprinkle with mini chocolate chips.
• Bake for 20 minutes or until completely set.
• Cool in pan on wire rack, cut into bars.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 350; grease a 13x9 pan; set aside.
• In a mixing bowl, combine shortening and sugars; add egg and vanilla.
• Combine dry ingredients (not chips or pecans), add to creamed mixture; fold in chips and nuts.
• Set aside one-third of dough (topping); press remaining dough into pan; bake for 8 minutes.
• Meanwhile, beat cream cheese and sugar until smooth; add eggs and vanilla until creamy; spoon over crust.
• Drop teaspoons of reserved dough over filling (nicely spaced, please).
• Bake for 35-40 minutes (lightly golden brown).
• Cool on wire rack.
• Cover and store in fridge.

MOCHA CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 350°.
• For the crust: Beat margarine and sugar until creamy.
• Add combined oats and flour; mix well.
• Press onto the bottom of a 13x9-inch baking pan.
• Bake 15 minutes, then cool slightly.
• Filling: In a large mixing bowl, beat the cream cheese, sugar, instant coffee, cocoa and vanilla.
• Beat on medium speed until smooth.
• Add the eggs and beat well.
• Stir in 3/4 cup chocolate chips.
• Pour filling mixture evenly over the crust.
• Sprinkle the remaining 1/4 cup chocolate chips.
• Bake 30-35 minutes or until middle is set and looks dry.
• Cool completely on wire rack, then cut into bars.
• Keep refrigerated.

MOCHA CHIP CHEESECAKE

Steps:

• In a mixing bowl, add the chocolate wafer crumbs and sugar; stir to mix.
• Add the melted butter; stir to combine.
• Press mixture onto the bottom and 2 inches up the sides of a greased 9-inch springform pan; set aside.
• In another mixing bowl, add the cream cheese and sugar; beat until smooth.
• Add the flour; beat well.
• Add the eggs; beat on low speed just until combined.
• In a smaller bowl, add the whipping cream and coffee granules; let sit for 1 minute.
• Add the coffee/whipping cream mixture and the vanilla to the cream cheese mixture; beat just until mixed.
• Fold in 3/4 cup chocolate chips.
• Pour mixture into prepared crust.
• Sprinkle with remaining chocolate chips.
• Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water.
• Place in oven and bake at 325° for 50-55 minutes or until center is almost set.
• Cool on a wire rack for 1 hour.
• Refrigerate overnight.
• Remove sides of the pan.
• Let stand at room temperature for 30 minutes before serving.