How To make Kahlua Cheesecake Bars
Bar Layer 6 tablespoons unsalted butter
6 squares semisweet chocolate (1 oz. each)
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup brown sugar
packed
2 large eggs
1 tablespoon powdered instant espresso
1 teaspoon vanilla
Cheesecake Layer 1 8 oz pkg cream cheese :
softened
1/2 cup sugar
2 tablespoons flour
2 large eggs
3 tablespoons Kahlua or strong coffee
1 teaspoon vanilla
1/2 teaspoon cinnamon
Sour Cream Layer 1 1/2 cups sour cream
1/3 cup sugar
Heat oven to 350. Lightly grease a 13" x 9" baking pan.
For Bar Layer: melt butter and chocolate in a small saucepan over low heat (or in microwave in a bowl on high, stirring every 30 seconds until melted.) Set aside to cool.
Mix flower, baking powder and salt. In a large bowl beat brown sugar, eggs, powdered coffee and vanilla until blended. Stir in cooled chocolate mixture. Add flour mixture. Spread batter in an even layer in the prepared pan.
For Cheesecake Layer: beat cream cheese, sugar and flour in a large bowl with an electric mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each. Add eggs, one at a time, beating well after each. Beat in liqueur (or coffee), vanilla and cinnamon. Carefully pour over brownie layer and spread into an even layer. Bake 20 minutes, until top is almost set.
Meanwhile, make the sour cream layer by mixing the sourcream and sugar. After bars have baked for 20 minutes, remove pan from oven and carefully spread sour cream mixture over top. Bake for 10 minutes longer. Cool completely on a wire rack before cutting into bars.
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Hi guys, full recipe indicated on the video! Thank you for watching! ❤️❤️❤️
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Recipe Here:
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Ingredients:
Makes about 10-12 servings
Crust
9 oz (250 g) cocoa/ginger cookies
6 tbsp (80 g) unsalted butter, melted
1 tbsp cocoa powder
Pumpkin Cream Cheese Filling
3 (8 oz-250 g) cream cheese, softened
1 cup (240g) sour cream
1 1/2 cup homemade pumpkin puree
1/2 cup + 2 tbsp sugar
1 tsp vanilla extract
4 eggs, room temperature
1/4 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 oz (120 g) dark chocolate
Directions
1. Prepare the crust. Preheat oven to 350 F (180C). Crush the cookies using a food processor. Add cocoa powder and mix again until well combined. Transfer the crushed cookies to a medium bowl. Melt butter and pour over the crushed cookies. Stir until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the flour, sugar, cinnamon, ginger, nutmeg and cloves.
4. In a large bowl beat the cream cheese with sour cream until well combined. Gradually add the flour mixture and mix until creamy and smooth. Add vanilla extract and pumpkin puree and mix again until well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1 cup (240g) cream cheese mixture in a separate bowl.
5. Melt the chocolate over a bain-marie until smooth. Pour the chocolate into the reserved cheese and pumpkin mixture and fold gently to combine evenly.
6. Pour the cream cheese mixture over the prepared crust. Add spoons of chocolate mixture from place to place on top and gently swirl with a knife to get the marbled effect.
7. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
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Coffee Chocolate Cheesecake Squares
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Brownie Layer:
3/4 cup butter
6 squares semi-sweet chocolate
1 Tbsp instant coffee powder
3/4 cup flour
1/2 tsp baking powder
2 eggs
3/4 packed brown sugar
Cheesecake Layer:
1- 250gram package cream cheese
1/2 cup sugar
2 eggs
2 Tbsp flour
2 Tbsp strong coffee or coffee liqueur
Sour Cream Layer:
1-1/2 cups sour cream
3 Tbsp sugar
350 degrees F, 9x13 greased pan