Espresso Cheesecake Bars Food

ESPRESSO CHEESECAKE BARS

Steps:

• Heat oven to 350°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°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.

ESPRESSO CHEESECAKE BARS

Steps:

• 1. Heat oven to 350 degrees F. In a medium bowl, combine cookie crumbs, 1/2 tsp. espresso powder and melted butter; mix well. Reserve 1/4 cup crumb mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
• 2. Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 tsp. espresso powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
• 3. Bake at 350 degrees for 15-20 minutes or just until center is set. Cool 30 minutes or until completed cooled. Cover loosely; refrigerate 3-4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.

ESPRESSO CHEESECAKE BARS

Steps:

• 1. In medium bowl, stir together brownie mix, water, oil, 1 egg and espresso powder until moistened (about 40 strokes). Spoon batter into lightly greased 13x9-inch pan. Bake for 12 minutes.
• 2. Place cream cheese and sugar in medium bowl. Using an electric mixer, mix on low speed 1 minute or until smooth. Add melted chocolate and mix on low speed until blended. Add 3 eggs, espresso powder and vanilla and continue to mix on low speed until blended. Spoon cream cheese mixture over crust and spread evenly. Bake 25-30 minutes or until filling is set temp around 325 to 350 is fine. Cool thoroughly before cutting. Garnish with whipped cream and chocolate shavings, if desired. Store in the refrigerator.

ESPRESSO BARS

Steps:

• Dissolve espresso powder in water; set aside.
• In mixing bowl, cream together butter and sugar.
• Add eggs, espresso mixture and vanilla; beat just until blended.
• Sift together flour and cocoa; stir.
• Spread batter in greased 9-inch square baking pan.
• Bake in 350°F oven for 20 to 25 minutes or until tester comes out clean (don't over bake) Let cool.
• FROSTING: With electric mixer, beat together cream cheese, butter, espresso powder and vanilla until smooth.
• Gradually beat in enough icing sugar to give spreading consistency.
• Spread over cooled base.
• Dust top lightly with cocoa through a small sieve.
• (May be wrapped airtight and stored up to 1 day or frozen).
• Cut into bars.

ESPRESSO CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees. In medium bowl, combine cookie crumbs, 1/2 teaspoons espresso powder and melted butter; mix well. Reserve 1/4 cup crumb 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 teaspoons espresso powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
• Bake at 350 degrees for 15-20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3-4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.

CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
• Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
• To make the filling:
• Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
• Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
• For the ganache:
• Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.