---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Cappuccino Cheesecake Squares
 Categories: Cookies, Cookies
      Yield: 1 Recipe
 
-----------------------------------CRUST-----------------------------------
  1 1/2    Stick butter; softened
           -(3/4 cup)
    1/2 c  Confectioners1 sugar
  1 1/2 c  All-purpose flour

----------------------------------FILLING----------------------------------
      2 pk Cream cheese; softened
           -(8 oz ea)
    2/3 c  Sugar
      2 lg Eggs
      1 tb Instant coffee posder
      1 tb Coffee liqueur or brewed
           -coffee
      1 ts Vanilla extract
           Chocolate coffee beans; opt'l
 
       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 until blended. With mixer on low speed, gradually add flour.
  Beat until blended. Press dough evenly over bottom of prepared pan. Bake 15
  to 20 minutes until light golden. Remove pan to wire rack.

       Filling:  Beat cream cheese in a medium bowl with an electric mixer
  until smooth.  Add sugar and beat until blended. Beat in eggs one at a time
  until smooth. Remove 1 1/2 cups to a small bowl. Mix coffee powder and
  liqueur in a cup, let stand 5 minutes, then stir until coffee dissolves.
  Add coffee mixture to one bowl of batter, stirring until blended. Stir
  vanilla into other bowl.

       Spoon tablespoonfuls cheesecake mixture over crust, alternating coffee
  and vanilla-flavored.  Run a thin knife through mixtures for a marbleized
  effect.

       Bake 25 to 30 minutes or until puffed around the edges and set. Cool
  completely in pan on a wire rack.

       Cover and refrigerate 4 hours or 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 desired.
  
  Source: Woman's Day, November 1996.
  Formatted by Mary Wilson (BWVB02B).
 
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