Mocha brownie cheesecake bars
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Semi-sweet chocolate chips |
| 4 | tablespoons | Butter |
| ⅓ | cup | Flour |
| ⅓ | cup | Sugar |
| 1 | Egg | |
| ½ | teaspoon | Vanilla |
| 1 | pinch | Salt |
| ⅓ | cup | Whipping cream |
| 1½ | tablespoon | Instant coffee powder |
| 8 | ounces | Cream cheese |
| ⅔ | cup | Sugar |
| 2 | Eggs | |
| ¼ | cup | Sour cream |
| 1 | tablespoon | Flour |
| ½ | teaspoon | Vanilla |
| ⅓ | cup | Semi-sweet chocolate chips |
| 1 | cup | Sour cream |
| ⅓ | cup | Powdered sugar |
Directions
FILLING
TOPPING
Melt chocolate chips and butter. Whisk in remaining ingredients. Spread batter into greased and floured 8-inch square pan. Bake at 350 degrees for 10 minutes. Cool.
Filling: Heat whipping cream and coffee powder until coffee dissolves.
Cool. Beat cream cheese and sugar in large bowl. Beat in eggs, sour cream, flour, vanilla and coffee mixture and blend well. Stir in chocolate chips.
Spoon filling into brownie. Bake at 325 degrees until set, about 35 minutes. Cool completely and refrigerate until chilled.
Topping: Stir sour cream an sugar together in small saucepan. Heat over low heat until sugar dissolves. Do not let boil. Spread over chilled filling.
Cool, then refrigerate until thoroughly chilled, at least 2 hours.
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Converted by MM_Buster v2.0l.