MOCHA-CHIP CHEESECAKE BARS
Enjoy these chocolate and coffee cheesecake bars made with Gold Medal® all-purpose flour - a delicious dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 48
Number Of Ingredients 13
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.
Nutrition Facts : Calories 170, Carbohydrate 17 g, Cholesterol 40 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 9 g, TransFat 0 g
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
MOCHA CHOCOLATE CHIP CHEESECAKE BARS
Make and share this Mocha Chocolate Chip Cheesecake Bars recipe from Food.com.
Provided by OceanIvy
Categories Cheesecake
Time 45m
Yield 24 bars
Number Of Ingredients 11
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.
Nutrition Facts : Calories 255.2, Fat 16.8, SaturatedFat 8.4, Cholesterol 57.6, Sodium 140.1, Carbohydrate 23.2, Fiber 1.1, Sugar 14.8, Protein 4.6
MOCHA CHOCOLATE CHIP CHEESECAKE BARS
Make and share this Mocha Chocolate Chip Cheesecake Bars recipe from Food.com.
Provided by Rhonda J
Categories Bar Cookie
Time 40m
Yield 1 9x13 pan, 36 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 106, Fat 6, SaturatedFat 2.8, Cholesterol 16.2, Sodium 50.5, Carbohydrate 12.3, Fiber 0.3, Sugar 3.2, Protein 1.4
MOCHA CHEESECAKE BROWNIE BARS
Categories Cookies Coffee Chocolate Egg Dessert Bake Cream Cheese Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 22
Steps:
- Make brownie:
- Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch metal baking pan. Melt butter in medium saucepan over low heat. Add chocolate; stir until chocolate melts. Remove from heat. Whisk in remaining ingredients. Spread batter in thin layer on bottom of prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 10 minutes. Cool.
- Make filling:
- Reduce oven temperature to 325°F. Stir cream and coffee poweder in small saucepan over medium-high heat until coffee powder dissolves. Cool.
- Beat cream cheese and sugar in large bowl until light. Beat in egg and yolk. Add sour cream, flour, vanilla and coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie. Bake until filling puffs slightly around edges and the center is set, about 35 minutes. Cool completely on rack. Cover pan with foil and chill overnight.
- Make topping:
- Stir sour cream and sugar in small saucepan over low heat until sugar dissolves, about 2 minutes (do not boil). Spread topping evenly over filling. Cool slightly. Cover; chill until topping sets, at least 2 hours. (Can be made 1 day ahead; keep chilled.) Cut dessert into 24 bars. Serve cold.
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- Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
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