Mocha Latte Cheesecake Bars with Gingersnap Crust

Coffee enthusiasts will love these espresso flavored cheesecake bars. A hint of chocolate in the filling gives the bars richness, and a gingersnap cookie crust adds seasonal flavor and crunch.

Mocha Latte Cheesecake Bars with Gingersnap Crust

Holidays seem to be the time to have an extra 13x9-inch pan (or two) on hand, because 'tis the season to feed a crowd! The best kinds of potluck recipes tend to be simple and tasty - easy to make and eat. This is one of those recipes. It might be the least fussy version of cheesecake I've ever made!

Mocha Latte Cheesecake Bars with Gingersnap Crust

For the crust, gingersnap cookies are ground fine in a food processor but you could also crush them in a zip top bag with a rolling pin. The crumbs are mixed with butter and pressed in the pan - no greasing or lining the pan required!

Mocha Latte Cheesecake Bars with Gingersnap Crust

The chilled bars slice cleanly and lift easily from the pan! 

Mocha Latte Cheesecake Bars with Gingersnap Crust

The cheesecake can be sliced into 12 pieces and dressed for a formal dessert with whipped cream and extra gingersnaps on top. If you're looking to add these to a buffet or cookie tray, cut smaller pieces (24) for bite-size nibbles.

Mocha Latte Cheesecake Bars 
with Gingersnap Crust
Recipe adapted from Kellogg’s
Yields 12 servings

60 gingersnap cookies (230g)
1/4 teaspoon salt
1/2 cup (113g) butter, melted
2 tablespoons milk or half and half
2 tablespoons instant espresso coffee powder
3 packages (8 oz. each) cream cheese, softened
3/4 cup (150g) granulated sugar
1 tablespoon vanilla extract
3 eggs
1/4 cup (20g) semi-sweet chocolate morsels
3 tablespoons dark cocoa powder
Whipped cream for serving

Preheat oven to 350°F.

Place gingersnaps in a food processor 20 at a time; grind to a fine crumb. Place the crumbs in large bowl and add melted butter and salt. Stir by hand until combined. Press evenly into the bottom of an ungreased 13x9x2 inch baking pan and bake for 10 minutes.

Meanwhile, place milk or half and half in a small microwave safe bowl. Microwave about 15 seconds or until just warm; stir in coffee powder until dissolved.

In the bowl of an electric mixer, beat cream cheese, sugar, vanilla and coffee mixture on medium speed until fluffy. In another small microwave safe bowl, microwave semi-sweet chocolate morsels for about 30 seconds, until just melted. Beat in melted chocolate. Add eggs one at a time, beating after each addition until just combined.

Evenly spread cream cheese mixture over crust and bake for 18-22 minutes or until set. Cool on a wire rack for 15 minutes. Using a small sieve, dust the top of the cheesecake with dark cocoa powder. Let stand at room temperature to cool for 45 minutes. Refrigerate for at least 2 hours before cutting into squares. Serve squares with whipped cream. Store in refrigerator.

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