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Cheesecake Squares

Source of Recipe


Southern Living, November 2008



List of Ingredients



• Chocolate Crust (recipe follows)
  
• One 8-ounce package cream cheese, softened
  
• One 3-ounce package cream cheese, softened
  
• 2/3 cup sugar
  
• 6 large eggs
  
• 1/3 cup whipping cream
  
• 2 tsp instant coffee granules
  
• 9 (1-ounce) semisweet baking squares
  
• 1 Tbsp plus 1 teaspoon vanilla extract
  
• .
  
• Garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped topping
  






Instructions



1. Prepare chocolate crust as directed. Increase oven temperature to 375° F.
   
   
2. Beat cream cheese and sugar at medium speed with an electric mixer 2 to 3 minutes, or until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
   
   
3. Microwave whipping cream in a 1-cup microwave-safe measuring cup at High 30 seconds, or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.
   
   
4. Microwave chocolate in a microwave-safe bowl at High 1 minute. Microwave 1 more minute, stirring at 15-second intervals. Add melted chocolate, vanilla, and coffee mixture to cream cheese mixture. Beat at low speed just until blended. Pour mixture into prepared chocolate crust.
   
   
5. Bake at 375° for 30 minutes, or until edges are firm, and center is still soft. Let cool to room temperature (about 1 hour); cover and chill 8 hours. Cut into squares. Garnish, if desired.
   
   Makes 9 servings.
   
   ............
   
   CHOCOLATE CRUST
   
   • 1/3 cup butter
   • 2 (1-ounce) semisweet chocolate baking squares
   • 1-1/3 fine, dry bread crumbs
   • 1/3 cup sugar
   
   Preheat oven to 350° F.
   
   Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes, or until chocolate is melted. Remove from heat, and stir in breadcrumbs and sugar until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.
   
   Bake at 350° for eight minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.
   
   Makes one 9-inch crust.