Tiramisu Cheesecake Bars
1 1/2 cups vanilla wafer cookie crumbs (about 40
wafers)
2 teaspoons instant espresso coffee (dry)
3 tablespoons butter or margarine — melted
2 (8 ounce) packages cream cheese — softened
1/2 cup sugar
2 eggs
1/2 cup whipping (heavy) cream
1/4 cup rum
1 teaspoon vanilla
1/2 cup semisweet chocolate chips
2 tablespoons shortening
Heat oven to 350ş. Grease square pan, 9 × 9 × 2 inches. Mix cookie crumbs,
1 teaspoon coffee and the butter thoroughly with fork. Press evenly in
bottom of pan. Refrigerate while preparing cream cheese mixture.
Beat cream cheese in small bowl with electric mixer on medium speed until
smooth and fluffy. Beat in sugar, eggs, whipping cream, rum and vanilla.
Spread cream cheese mixture over crust. Bake 20 to 25 minutes or just
until center is set.
Melt chocolate chips, shortening and remaining 1 teaspoon coffee in
1-quart saucepan over low heat, stirring constantly, until smooth. Pour
over hot cheesecake, and spread evenly. Cool 30 minutes at room
temperature. Cover loosely and refrigerate about 1 hour or until firm. Cut
into 6 rows by 3 rows.
Yield:
“18 Squares”
Chill:
“1:00″
Per serving: 229 Calories (kcal); 17g Total Fat; (68% calories from fat); 3g Protein; 15g Carbohydrate; 61mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 Other Carbohydrates
NOTES : “I Don’t Have That”
1/4 teaspoon rum extract mixed with 1/4 cup water can be
substituted for the rum.
Make It Your Way
How easy would it be to turn these cheesecake squares into a
sophisticated, elegant little dessert? Line small dessert plates
with doilies, and place squares on the doilies. Squeeze a dollop
of canned whipped cream onto bars. Gently place a
chocolate-covered espresso bean on the dollop of whipped cream.
Sprinkle the whipped cream with a very light dusting of baking
cocoa.
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