A spiked coffee cheesecake sits atop a chocolate-pecan crust for delicious dessert bars. Serve with chocolate covered coffee beans for more delicious crunch.
By Angie Wright
These bars come together really easily. The crust is my favorite base of chocolate and pecans which can even be made ahead of time and kept in the fridge. The filling is quite simple with the addition of Kahlua and instant coffee. Since my husband isn’t too big a fan of coffee I kept it pretty mild. Just increase the measurement if you like it stronger. You’ll definitely want to line the pan with foil and let it hang over the edges that way lifting the whole thing out is a breeze!
To get an extra dose of chocolate I melted some chocolate chips and drizzled it over top. Then added some chocolate covered coffee beans.Print
It’s no surprise to most that Angie loves cake. In fact, she has labeled most Friday’s around her home Cake Friday. She have three built in taste testers, my husband and two kids. She resides in Northern BC and loves to travel, trying new recipes, and baking. She may not be an expert on everything cake, but she knows a lot and has the extra ten pounds to prove it.