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

1. CRUST: Place butter and sugar in large bowl of electric mixer fitted with paddle attachment.
2. Beat on medium speed until light and fluffy.
3. Add flour and salt; mix well.
4. 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).
5. Press firmly onto bottoms of pans to form crusts.
6. Bake in 350F-conventional oven for 20 to 25 minutes or until golden brown.
7. FILLING: Dissolve coffee in hot water; set aside.
8. Place cream cheese in 12-quart bowl of electric mixer fitted with paddle attachment.
9. Beat on medium speed until creamy.
10. Gradually add sweetened condensed milk, beating until well blended, stopping to scrape down side of bowl as needed.
11. Add coffee, eggs and vanilla.
12. 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.
13. Bake an additional 25 to 30 minutes or until filling is set in center.
14. Cool completely.
15. Cover and refrigerate until ready to serve.
16. Cut dessert in each pan into 96 bars to serve.
17. (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)