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Boring Sunday. Looking through old recipe files and came across this recipe. I'm going to have to find a homeless shelter or someone to bake for!CAPPUCCINO CHEESECAKE SQUARES
Crust:
1 1/2 sticks butter, softened
1/2 cup powdered sugar
1 1/2 cups flour
Filling:
2 8 oz. packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tablespoon instant coffee powder
1 tablespoon Kahlua or brewed coffee
1 teaspoon vanilla
Heat oven to 350. Line 13x9 pan with foil. Crust: Beat butter and powdered sugar until blended with mixer on low speed. Gradually add flour. Press into pan and bake at 350 degrees for 15-20 until light golden brown (don't overcook!)
Filling: Combine instant coffee & Kahlua or brewed coffee in a bowl, stir and let sit 5 minutes to dissolve. In a separate bowl, beat cream cheese until smooth. Add sugar and beat well. Add eggs one at a time, beating until smooth. Take 1 1/2 cups of batter and stir into coffee mixture. Spoon plain filling onto crust. Top with coffee batter. Run a knife through to marbleize. Bake at 350 for 25-30 minutes until puffed around the edges firm in the middle. Cool on wire rack (in the pan) and then cover & chill for at least 4 hours (overnight is better). Remove from pan by lifting foil ends. Cut into squares.
11 comments:
I'll donate my services as a taste tester Anj :D
Wish you lived closer - I'd definitely use your services. I love to bake and cook, but don't have an 'audience'. We're still doing wellness at work, so I've lost my taste testers there....:(
Oooh, nice. I really want to try these sometime. I love coffee.
I would taste them, too!
Hmm, where could you take them? That is a problem if your work is still doing the wellness thing.
Maybe you could drop them off on your neighbor's doorstep?
Ok, these are seriously going into my collection. I love coffee, and these will be very nice addition to my...addiction.
You don't need a homeless shelter. You've got me and I do live close by and I see you at least 4 days a week at the office, and wellness program? What's that? I bet you know who I am.
Catherine: I these went together really quick, I think you'll like them.
Anonymous: Yes I think I DO know who you are -- thanks for being a great taste tester!
I love coffee and cheesecake, so these bars sound excellent! Too bad you can't ship them to PA. Maybe you could team up with a soup kitchen or a food bank?
Do you add the vanilla before or after you split up the batter?
I have these in the oven now. I was rather distracted while preparing them (on hold, making the coffee, and baking the crust all at the same time) and I added the sugar before I beat the cream cheese smooth. I will have to plate them at home instead of at church so I can try one. darn ;-)
Gretchen: Thanks for stopping by. I think I put the vanilla in the first batter without the coffee. I don't think it would make much difference really. Hope they turn out good for you. I really liked them.
These turned out great despite my inattention, with the vanilla in the plain part only. If you're making them for someone who likes flavored coffees, it would be fun to put almond or something in the "plain" part.
Not many people tried these (I put them on the table a bit late and they were close to the stage-y area at a memorial service reception), but I still received two compliments. I really liked how crisp the crust is, setting off the creaminess of the cheesecake.
The deceased drank a lot of coffee with me because he didn't smoke in my presence, so I was really happy to find this recipe - coffee without chocolate (although he loved that too). I'll make these again for other coffee lovers, and I live in Seattle, so that's a large group.
I also had to laugh that you were online when I asked my question and answered right away. The internet is a miracle!
Gretchen: I'm glad they turned out well for you. It makes me happy to have a nice 'back story' for why you tried the recipe. I've been to Seattle a few times and I love your city. Do you have a blog? I can't get to it from linking on your name. You could e-mail me at anj827@aol.com.
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