PgrancerThe family recipe box

Desserts

Cappuccino Chocolate-Swirl Cheesecake Bars

Source
Kraft recipe card
Serves
16
Prep
15 min
Cook
5 hr 55 min total (incl. chilling)

Ingredients

  • 24 OREO Cookies, finely crushed (about 2 cups)
  • 3 Tbsp. butter, melted
  • 1 Tbsp. MAXWELL HOUSE Instant Coffee
  • 1/4 tsp. ground cinnamon
  • 1/4 cup boiling water
  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 cup sugar
  • 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 4 eggs
  • 2 squares BAKER’S Semi-Sweet Chocolate, melted, cooled

Steps

  1. HEAT oven to 325°F.
  2. LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
  3. 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.
  4. 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.
  5. BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

Notes

Kraft Kitchens Tips: This special occasion dessert makes 16 servings and is perfect for feeding a crowd. (Page 2 with “How to Easily Cut Cheesecake” tip not photographed.)

Printed from kraftrecipes.com, 9/14/2011.

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