Espresso Cheesecake Bars


  • 1 1/2 cups chocolate cookie crumbs
  • 1 teaspoon instant espresso coffee powder
  • 1/4 cup butter, melted
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg


1 _ Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.

2 _ Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.

3 _ Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.