Mocha Chip Cheesecake Bars Recipes

MOCHA CHEESECAKE BARS

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Add fudge topping and butter; pulse just until blended. Press onto the bottom of a 13-in. x 9-in. dish coated with cooking spray. Refrigerate for 10 minutes., Meanwhile, for filling, in a small saucepan, sprinkle gelatin over coffee; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, chocolate and reserved coffee mixture until blended. Pour over crust. Cover and refrigerate for at least 4 hours or until firm., Cut into bars. Garnish with coffee beans if desired. Refrigerate leftovers.

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.

MOCHA CHEESECAKE

Steps:

• In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. 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. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.

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.

LAYERED MOCHA CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.

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.

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.

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.