Latte Cheesecake Bars Food

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.

LATTE CHEESECAKE BARS

Steps:

• Heat oven to 350°F Combine all crust ingredients in small bowl. Break Graham crackers into broken pieces and put in a food processor, add cinnamon and melted butter. Press onto bottom of ungreased 13x9-inch baking pan.
• Combine 2 tablespoons whipping cream and coffee granules in small bowl. Let stand 5 minutes or until coffee dissolves.
• Combine cream cheese and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add coffee mixture, eggs and vanilla. Beat, scraping bowl often, just until combined. Pour over crust. Bake for 20 to 25 minutes or until center is nearly set. Cool on wire rack 1 hour.
• Place 1/3 cup whipping cream in 1-quart saucepan. Cook over medium heat until whipping cream almost comes to a boil (1 minute). Remove from heat. Stir in chocolate chips until melted. Spread over cheesecake. Refrigerate until chocolate sets, about 1 hour. Cut into bars.