Mocha Cheesecake Bars Recipes

MOCHA-CHIP CHEESECAKE BARS

Mocha-Chip Cheesecake Bars image

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

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
2 cups old-fashioned oats
1 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon instant coffee granules (dry)
1/2 teaspoon salt
1/2 teaspoon baking soda
3 packages (8 ounces each) cream cheese, softened
3/4 cup granulated sugar
1 tablespoon baking cocoa
1 teaspoon instant coffee granules (dry)
3 eggs
3/4 cup miniature semisweet chocolate chips

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 BROWNIE BARS

Mocha Cheesecake Brownie Bars image

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

Ingredients

For brownie
1/4 cup (1/2 stick) unsalted butter
2 ounces semisweet chocolate, coarsely chopped
1/3 cup unbleached all purpose flour
1/3 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Pinch of salt
For filling
1/3 cup whipping cream
1 1/2 tablespoons instant coffee powder
8 ounces cream cheese, room temperature
2/3 cup sugar
1 large egg
1 large egg yolk
1/4 cup sour cream
1 tablespoon all purpose flour
1/2 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate
For topping
1 cup sour cream
1/3 cup powdered sugar

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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