Remember a recipe is a guide
Coffee Scented Cheesecake Bars
Ingredients
Crust
2 1/4 cups chocolate cookie crumbs
¼ cup bottled hot fudge topping
2 tablespoons unsalted butter melted
FILLING
1 envelope unflavored gelatin
½ cup NESPRESSO Caramelizio coffee (cold)
16 oz. cream cheese
1/2 cup sugar
1/4 cup light brown sugar
1 cup sour cream
4 0z milk chocolate (melted)
Whipped cream and Chocolate coffee beans, for garnish
Method
1. Line a13 x 9-in. baking pan with nonstick foil to extended above narrow ends of pan.
2. Pulse cookie crumbs with fudge and unsalted butter until moist in food processor until fine crumbs.
3. Press the crust firmly into the prepared pan and place in the freezer until ready to be filled.
4. Sprinkle gelatin over coffee in a small saucepan and let stand for 2 minutes.
5. Stir coffee over low heat until steaming and gelatin granules dissolve. Remove from heat.
6. In the bowl of a stand mixer beat cream cheese and sugar on high speed until smooth.
7. Reduce mixer speed to low the proceed to beat in sour cream, the coffee mixture, and melted chocolate until blended.
8. Pour into crust, cover and refrigerate 4 hours or until firm.
9. Lift foil by ends onto cutting board. Cut cheesecake into bars. Add whipped cream and coffee beans to top.
Coffee Scented Cheesecake Bars
Ingredients
Crust
2 1/4 cups chocolate cookie crumbs
¼ cup bottled hot fudge topping
2 tablespoons unsalted butter melted
FILLING
1 envelope unflavored gelatin
½ cup NESPRESSO Caramelizio coffee (cold)
16 oz. cream cheese
1/2 cup sugar
1/4 cup light brown sugar
1 cup sour cream
4 0z milk chocolate (melted)
Whipped cream and Chocolate coffee beans, for garnish
Method
1. Line a13 x 9-in. baking pan with nonstick foil to extended above narrow ends of pan.
2. Pulse cookie crumbs with fudge and unsalted butter until moist in food processor until fine crumbs.
3. Press the crust firmly into the prepared pan and place in the freezer until ready to be filled.
4. Sprinkle gelatin over coffee in a small saucepan and let stand for 2 minutes.
5. Stir coffee over low heat until steaming and gelatin granules dissolve. Remove from heat.
6. In the bowl of a stand mixer beat cream cheese and sugar on high speed until smooth.
7. Reduce mixer speed to low the proceed to beat in sour cream, the coffee mixture, and melted chocolate until blended.
8. Pour into crust, cover and refrigerate 4 hours or until firm.
9. Lift foil by ends onto cutting board. Cut cheesecake into bars. Add whipped cream and coffee beans to top.