1.
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Heat oven to 350°F. In
medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso
coffee powder and melted butter; mix well. Reserve 1/4 cup
mixture for topping. Press remaining mixture in bottom of
ungreased 8-inch square pan.
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2.
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Beat cream cheese in medium
bowl at medium speed until smooth and creamy. Add sugar,
remaining 1/2 teaspoon espresso coffee powder, vanilla and egg;
blend well. Pour over crust. Sprinkle with reserved crumb
mixture.
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3.
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Bake at 350°F. for 15 to 20
minutes or just until center is set. Cool 30 minutes or until
completely cooled. Cover loosely; refrigerate 3 to 4 hours or
until firm. With hot, wet knife, cut into bars. Store in
refrigerator.
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High Altitude (3500-6500 ft): Bake at 350°F. for 20 to
25 minutes or until center is set.
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