Amaretto-Cappuccino Cheesecake Squares

Pie in the Sky Bakery Cheesecake Squares

Makes 15 servings

Bake in a 350 F oven for about 25-30 minutes.

9 whole graham crackers- broken up (1 internal pkg)
(optional: Chocolate Graham Crackers were our favorite)

1/4 c + 1/2 c sugar

1/4 c  butter, (1/2 stick) melted and cooled

7 1/2 tsp Instant Espresso Powder, divided

1 TBsp + 1 c chilled Heavy Whipping Cream (optional)

1 tsp vanilla extract

2 tsp almond extract ( we prefer Simply Organic brand)

2  8-oz Philadelphia-brand Cream cheese, room temperature

1 egg

Preheat oven to 350 degrees F.

Before you start, take the 2 packages of Cream Cheese
from the frig and take out of boxes to allow them to come
room temperature.  Much easier to deal with.

Heavily butter 8 X 11.5 glass baking dish or 9 X 13

Grind graham crackers + 1/4 c sugar in processor
to small crumbs.  Add 1/4 c melted and cooled butter.
Process. Then add 1- 1/2 tsp. of espresso powder.

Adding the optional 1 TBsp of Ground flax seed helps it
hold together a bit better.

Blend until crumbs are moist and stick together.

NOTE: Optional Topping for serving.

[Transfer 1/4 c of crumb mixture into a glass pie plate

and bake for 10 mins or until golden. Set aside.]

This will be the accent on top of the Whipped Cream

Press remaining crumb mixture onto bottom of
buttered rectangular baking dish.  Chill in frig.

To make the “Cappuccino Flavor pack”:

Stir remaining 6 tsp of espresso powder,
into little dish with 1 TBSP of cream
and 2 tsp of almond flavoring
and 1 tsp of vanilla until coffee granules dissolve.

Set this flavoring pack aside.

To make filling:

Beat a little of the cream cheese in large bowl of a mixer
and add the rest piece by piece, until smooth.

Add 1/2 c sugar and continue beating until well blended.

Then add one egg and half of the Cappuccino Flavor pack,

blend well in mixer.

For the Espresso Swirl Topping:
Take out less than 1/4 c of the cream cheese mixture and

add the rest of the flavor pack to it.  This is the topping

and should appear  darker than the batter.

Putting it altogether:

Take chilled crust from the frig and spread the filling evenly

over it.  To eliminate pulling the crumbs from the side of

the baking dish, a good technique is to spread out from the center

to the sides, pushing a little wave of mixture to the edges.

See photo “Filling Corners” below:

Amaretto Cappuccino Cheesecake Batter

Filling the corners with a wave pushed forward

Now comes the fun part, making the design.

Stir the darker topping mix and slowly pour a small stream

of it over the top of the mixture.  Starting in the center,

make circles – ever-expanding until all the topping is used

up and you have a bunch of concentric circles.  See photo below

“Starting Espresso Swirl”

concentric circles

Starting the Espresso Swirl

Then using a chopstick or two toothpicks held together,

draw circles slowly through the dark lines.  You can go in

and out from the center to the edge or you can just start

swirling the topping into the base mixture like a tornado.

Don’t worry about making it look exactly right, this is a

no fail, one-of-a-kind Espresso Swirl of your own making!

See photo “Toothpick swirl” below

amaretto cappuccino swirled

Swirled topping with chopstick

Bake in a 350 F oven for about 25-30 minutes.
Bake until set on the edge.  Knife comes out
clean.  Center may be a little jiggly.
Let cool to room temperature and then
chill in the frig uncovered until cold and firm.

At least two hours and can be up to one day or two.

Serving Tips from Teri:

-Beat one cup of cream in a medium bowl until firm peaks

form.  Cut cheesecake length wise into three strips; cut

each strip into five bars.

-Transfer squares to individual dessert plates.  Decorate

each with generous dollop of whipped cream and sprinkle

with the baked crumb crust mixture and serve.

-We suggest dipping a knife into a tall glass of hot water

and wiping it off before each cut is made.  Wipe the excess

filling off the knife on a paper towel.  Then dip again.

This is laborious but if you don’t clean the knife and warm

it before each cut, soon it will look like you are cutting it

with snowshoes.

-If the crust seems to be sticking, you can loosen it by

setting the baking dish on a towel that was dipped into

very hot sink water and wrung out.  This should just

start the butter in the crust softening and allow you,

in a few minutes, to easily remove from the dish.