Cappuccino Chocolate Swirl Cheesecake Bars Recipes

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
• Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
• Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
• In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
• Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
• Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
• Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
• To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
• To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Steps:

• Place a lightly greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Sprinkle crumbs over bottom and sides of the pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in orange juice and zest. Set aside 3/4 cup; pour remaining filling into pan. , Stir chocolate into reserved filling. Drop by spoonfuls over filling; cut through batter with a knife to swirl the chocolate. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 75-80 minutes or until center is just set and top appears dull., Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve with whipped cream if desired.

Steps:

• Prepare chocolate crust. Set aside.'
• Beat cream cheese until smooth. Gradually add sugar, mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
• Melt chocolate with cream over boiling water, stirring until smooth. Add to cheese mixture, blending well. Add sour cream, salt, coffee liqueur and vanilla, beating until smooth.
• Turn into prepared pan. Bake in center of oven at 350 for 45 minutes or until sides are puffed. Center will be soft but will firm up when chilled. Turn oven off; leave door ajar. Allow cake to cool in oven for 45 minutes. Cover and chill for 12 hours. Remove sides of pan.
• Whip cream. Flavor with sugar and liqueur. Garnish with mounds of whipped cream and chocolate leaves.
• Chocolate Leaves: Melt 1oz chocolate. Brush real leaves with chocolate. Freeze until firm. Peel off. Freeze until needed.

Steps:

• Directions:.
• PREHEAT oven to 325°F.
• FOR CRUST:.
• COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9-inch baking pan.
• FOR FILLING:.
• BEAT cream cheese, sugar and flour in large mixer bowl until smooth.
• Gradually beat in evaporated milk, eggs and vanilla extract.
• MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR.
• The morsels may retain some of their original shape.
• If necessary, microwave an additional 10 to 15-second intervals, stirring just until melted.
• Stir 1 cup cream cheese mixture into chocolate.
• Pour remaining cream cheese mixture over crust.
• Pour chocolate mixture over cream cheese mixture.
• Swirl mixtures with spoon, pulling plain cream cheese mixture up to surface.
• BAKE for 40 to 45 minutes or until set.
• Cool completely in pan on wire rack; refrigerate until firm.
• Cut into bars.

Steps:

• For crust:
• Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
• For filling:
• In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
• Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
• Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
• Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.