ESPRESSO CHEESECAKE BARS
1 1/2 cups chocolate cookie crumbs
1 teaspoon instant espresso coffee powder, divided use (or instant coffee granules)
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
Heat oven to 350 degrees 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.
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.
Bake at 350 degrees 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.
*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.
Makes 25 bars
Source: Recipe booklet: Cookies and Bars, Pillsbury Classic Cookbooks, September 2003
1 1/2 cups chocolate cookie crumbs
1 teaspoon instant espresso coffee powder, divided use (or instant coffee granules)
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
Heat oven to 350 degrees 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.
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.
Bake at 350 degrees 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.
*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.
Makes 25 bars
Source: Recipe booklet: Cookies and Bars, Pillsbury Classic Cookbooks, September 2003
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