Mocha Chocolate Chip Cheesecake Bars Recipes

MOCHA-CHIP CHEESECAKE BARS

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.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans. , Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes., Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust. , Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cut into bars. Cover and store in the refrigerator.

LAYERED MOCHA CHEESECAKE

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.