Chocolate Chip Cheesecake Bars With Mocha Food

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.

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.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat the oven to 325 degrees F.
• For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.
• Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse.
• For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined.
• Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost covered¿this will become a crust when baked
• Bake until set and starting to turn golden brown on top, 45 minutes¿if it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving.

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.

CHOCOLATE CHIP-COCONUT CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• In a small bowl, beat cream cheese, sugar, and egg until smooth.
• If using coconut stir inches.
• Remove half of the dough from wrapper.
• Press half of the dough into bottom of an ungreased 9 or 8 inch square pan.
• Spread cream cheese mixture over dough.
• Crumble and sprinkle remaining half of cookie dough over cream cheese mixture.
• Bake at 350°F for 35-40 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Refrigerate at least 1 hour until chilled.
• Cut into bars and serve chilled.

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.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheatoven to 350.
• In a small bowl mix cream cheese, sugar, and egg til smooth.
• Remove1/2 of the cookie dough from wrapper and press into an ungreased 8" pan.
• Spread cream cheese mixture on top.
• Crumble and drop remaining dough on top of cream cheese layer.
• Bake @ 350 for 30 minutes **DO NOT OVER BAKE THESE** C.
• hill before serving.