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Ingredients
- 1 1/2 stk butter softened (3/4 c.)
- 1/2 c. Confectioners1 sugar
- 1 1/2 c. All-purpose flour
- 2 pkt Cream cheese softened (8 ounce ea)
- 2/3 c. Sugar
- 2 lrg Large eggs
- 1 Tbsp. Instant coffee posder
- 1 Tbsp. Coffee liqueur or possibly brewed coffee
- 1 tsp Vanilla extract Chocolate coffe beans opt'l
Directions
- Heat oven to 350 degree F. Line a 13x9-inch baking pan with foil, letting ends extend above pan.
- Crust: Beat butter and confectioners' sugar in a medium bowl with an electric mixer till blended. With mixer on low speed, gradually add in flour.
- Beat till blended. Press dough proportionately over bottom of prepared pan. Bake 15 to 20 min till light golden brown. Remove pan to wire rack.
- Filling: Beat cream cheese in a medium bowl with an electric mixer till smooth. Add in sugar and beat till blended. Beat in Large eggs one at a time till smooth. Remove 1 1/2 c. to a small bowl. Mix coffee pwdr and liqueur in a c., let stand 5 min, then stir till coffee dissolves.
- Add in coffee mix to one bowl of batter, stirring till blended. Stir vanilla into other bowl.
- Spoon tablespoonfuls cheesecake mix over crust, alternating coffee and vanilla-flavored. Run a thin knife through mixtures for a marbleized effect.
- Bake 25 to 30 min or possibly till puffed around the edges and set. Cold completely in pan on a wire rack.
- Cover and chill 4 hrs or possibly overnight. Remove from pan by lifting foil at ends to cutting board. With a sharp knive, cut into 1-inch squares.
- Top each square with a chocolate coffee beans if you like.
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