2 Mar 2011

Cappuccino Cheesecake Bars

Cappuccino Cheesecake Bars

Honey Maid Graham Crackers, 4.8-Ounce Packages (Pack of 27)crust:
10 pcs graham crackers, finely crushed ( about a cup)
1/4 cup butter, melted
a pinch of salt
2 tablespoon sugar
1 teaspoon cinnamon powder
Duncan Hines Creamy Home-Style Frosting, Cream Cheese, 16-Ounce Canisters (Pack of 8)8 oz cream cheese ( 1 block or 1 cup)
Tofutti Better Than Sour Cream, 12 oz. Tub1 cup sour cream ( or use 1 tablespoon lemon juice +enough cream to make a cup, let stand for at least 15 minutes before using)
1/2 cup sugar
1 teaspoon vanilla extract
2 teaspoons fine coffee powder
2 tablespoons flour
1 egg
Garnish: (optional)
Chantilly Whipped Cream Stabilizer - 1 lbwhipped cream
Cocoa Powder Certified Organic 12 ozcocoa powder or
grated chocolate
Here’s how:
Preheat oven to 350 F degrees. Line an 9″ square pan with aluminum foil. Make the crust by combining all ingredients for it in a bowl except for melted butter; mix the dry ingredients well first before adding the butter. Pour into the prepared pan and spread evenly and press using the bottom of a glass. Bake for 12 minutes in the preheated oven. Set aside to cool when done.
Make the filling: Beat cream cheese until smooth using paddle attachment of you mixer ( use a wooden sppoon if you don’t have a mixer); slowly add sugar, then the egg, and continue beating until well combined. Combine coffee powder and flour in a bowl, mix well then add gradually to the cream cheese mixture. Pour into the pan and bake for about 25-30 minutes or until set, edges will be slightly browned.  Serve with a touch of whipped cream ( I piped little florets on top of each square and it looks so dainty) and a sprinkling of cocoa powder or some grated chocolate ( optional).  Enjoy! :)
 Philadelphia Best-Loved Appetizers, Dips, Sides, Entrees, Desserts & More (Best Loved Cookbook)

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