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Cappuccino Cheesecake Bars

4.3(15)

To serve cleanly cut cheesecake bars, dip a sharp knife into a tall glass of hot water. Wipe the knife dry with a thick kitchen towel, then cut the bars in the pan. Repeat dipping the knife and wiping it every few cuts. (This works for slicing cheesecake, too.)

by The Bon Appétit Test Kitchen·published 2010-09-09

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Servings

Makes 15

Total time

Calories / serving

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Ingredients (8)

serves

9 whole graham crackers, broken upgraham-cracker
1/4 cup plus 2/3 cup sugarsugar
1/4 cup (1/2 stick) chilled unsalted butter, dicedbutter
6 1/2 teaspoons instant espresso powder, divided
1 tablespoon plus 1 cup chilled heavy whipping creamcream
1 teaspoon vanilla extractvanilla-extract
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 large eggegg

Instructions (4 steps)

01Preheat oven to 350°F. Butter 11 x 7 x 1 1/2- inch metal baking pan. Grind graham crackers with 1/4 cup sugar in processor to small crumbs. Add 1/4 cup butter and 1 1/2 teaspoons espresso powder. Blend until crumbs are moist and stick together. Transfer 1/2 cup crumb mixture to pie dish for crumb topping. Press remaining mixture onto bottom of prepared metal baking pan. Bake crumbs in pan and pie dish until golden, 10 minutes. Cool 10 minutes. Maintain oven temperature.
02Meanwhile, stir remaining 5 teaspoons espresso powder, 1 tablespoon cream, and vanilla in small bowl until coffee dissolves. Beat cream cheese in large bowl until smooth. Add 2/3 cup sugar and beat to blend. Beat in coffee mixture, then egg.

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