Cappuccino Cheesecake Bars
- CRUST:
- 1-1/2 qt. butter, softened
- 1 qt. sugar
- 1 gal. flour
- 1 Tbsp. salt
- FILLING:
- 1/2 cup MAXWELL HOUSE Caffeinated Coffee Instant
- 1/2 cup Hot water
- 2 qt. PHILADELPHIA Original Cream Cheese, softened
- 2-1/2 qt. Canned sweetened condensed milk
- 8 each eggs
- 3 Tbsp. vanilla
- 2 qt. chopped pecans
- CRUST: Place butter and sugar in large bowl of electric mixer fitted with paddle attachment.
- Beat on medium speed until light and fluffy.
- Add flour and salt; mix well.
- Place half of the dough in each of 2 full sheet pans (or place all of the dough in 1 half sheet pan for trial recipe).
- Press firmly onto bottoms of pans to form crusts.
- Bake in 350F-conventional oven for 20 to 25 minutes or until golden brown.
- FILLING: Dissolve coffee in hot water; set aside.
- Place cream cheese in 12-quart bowl of electric mixer fitted with paddle attachment.
- Beat on medium speed until creamy.
- Gradually add sweetened condensed milk, beating until well blended, stopping to scrape down side of bowl as needed.
- Add coffee, eggs and vanilla.
- Pour 3 quarts of the cream cheese filling over each crust (or all of the filling over crust for trial recipe); sprinkle evenly with pecans.
- Bake an additional 25 to 30 minutes or until filling is set in center.
- Cool completely.
- Cover and refrigerate until ready to serve.
- Cut dessert in each pan into 96 bars to serve.
- (Or, cut dessert for trial recipe into 48 bars.)
butter, sugar, flour, salt, coffee, water, philadelphia original cream cheese, condensed milk, eggs, vanilla, pecans
Taken from www.kraftrecipes.com/recipes/-2354.aspx (may not work)