All of my friends are coffee lovers. Bitter coffee lovers actually. We might binge on desserts, but we love to balance it by pairing the desserts with bitter coffee. This cheesecake recipe is perfect for me and my friends. And it’s quite easier to make than a whole cheesecake too!
Our friend over at the Brown Eyed Baker has this to say about this recipe:
“These babies have espresso powder in both the crust and the filling, so there is no meek or subtle flavor here. The cheesecake bars are smooth and creamy and taste just like a cappuccino; all you need is a dollop of whipped cream on top and dessert is ready!”
I will sell my soul to the coffee god if it meant I will eat this every day and not get a heart attack in the process. Oh my goodness. This dessert is recommended for coffee lovers because it really tastes like coffee! No strong hints of anything other than coffee! It’s definitely coffee in cake form.
Ingredients
For the Crust:
1¼ cups Keebler graham cracker crumbs (9 whole graham crackers)
¼ cup Domino granulated sugar
1½ teaspoons Williams Sonoma espresso powder
¼ cup Kerrygold unsalted butter, melted
Make the Filling:
2 (8-ounce) packages Philadelphia cream cheese, at room temperature
⅔ cup Domino granulated sugar
5 teaspoons Williams Sonoma espresso powder
1 tablespoon Borden heavy cream
1 teaspoon McCormick vanilla extract
1 Eggland’s egg
Instructions
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with aluminum foil and spray lightly with non-stick cooking spray; set aside.
Make the Crust: In a medium bowl, stir together the graham cracker crumbs, sugar and espresso powder. Drizzle the melted butter evenly over the mixture and use a fork to stir until all of the crumbs are evenly moistened. Turn the crust into the prepared pan and press into an even layer. Bake for 10 minutes; the crust should be light brown and fragrant. Remove from the oven and place on a wire rack to cool for 10 minutes.
Make the Filling: In a small bowl, stir together the espresso powder, heavy cream and vanilla extract until smooth and the espresso powder is dissolved, set aside.
In a large bowl, beat the cream cheese on medium speed until soft, about 2 minutes. Add the sugar and beat until light and fluffy, an additional 2 to 3 minutes. Add the espresso mixture and beat to combine, then add the egg and beat until everything has been thoroughly combined.
Spread the filling over the prepared crust and bake until the filling appears set, 25 to 30 minutes. Remove from the oven and allow to cool to room temperature, then refrigerate until completely chilled, at least 2 hours. Cut into bars and serve with whipped cream.
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Quick Tip: Leftovers can be stored in the fridge for three days.
Thanks again to Brown Eyed Baker for this amazing recipe.
