There’s nothing like a cocktail to really put you in a good mood, am I right? I love to kick off a weekend, holiday or even just celebrate an especially productive workday with a cold glass of something special. It’s such a treat, especially when it’s sweet and a little creamy.
White Russians have long been a favorite of mine. The cocktail combines vodka and Kahlua, then it’s topped with half and half or milk. A maraschino cherry is an option garnish too. I just love the sweet coffee flavor and the rich creaminess and boozy kick. It’s so tasty it almost seems like a dessert. So I figured, why not try a dessert version?
These White Russian Cheesecake Bars are the perfect vehicle for those yummy White Russian flavors. They’re cool, creamy, and a little sweet with a crunchy chocolate cookie base and a rich coffee undertone.
Making cheesecake is a snap when you use the KitchenAid® 9-Cup Food Processor. It will crush your cookie crust like a pro and yields the smoothest, creamiest filling you can imagine. The UltraTight™ Seal has a leak-resistant ring, so I don’t have to worry about making a mess either. You’ll love having this appliance within easy reach in your kitchen!
Begin by preheating the oven to 350° F, misting a 9″x9″ pan lightly with nonstick spray, and lining it with a sheet of parchment.
Next, place your chocolate sandwich cookies in the bowl of the Food Processor.
Quickly pulse the Food Processor until the cookies are finely ground.
After pulsing, add the melted butter. The butter will help the cookie crumbs stick together and form a bottom crust for the cheesecake bars. Remove the lid and pour it in. Pulse again until the ingredients are well blended.
Add this mixture to the prepared pan and use the back of a spoon to press it into an even layer all over the bottom of the pan.
Now you can clean the bowl and blade of the Food Processor and get started on the filling.
It all starts with cream cheese, sugar, cornstarch, and a pinch of salt to balance the flavors. This mixture will be very thick, so just pulse it a few times to blend.
Add the eggs next. I like to put them in one at a time, processing on low speed and stopping to scrape the sides of the bowl after each addition. This will help to prevent big lumps of cream cheese in your cheesecake. We want a smooth, creamy cheesecake bar, not a lumpy one!
Once all the eggs have been added, add the cream and coffee liqueur. This is what will give your cheesecake bars that signature White Russian flavor. Just stream the liquid in through the Feed Tube while processing on low speed.
Now that your cheesecake batter is made, it can be poured over the chocolate cookie crust. YUM!
If you really want a smooth, creamy cheesecake that doesn’t crack in the middle, you have to bake and cool it slowly. You’ll also have to use a water bath for an even cook. To do this, place your square pan in a larger baking dish and pour very hot water in the larger baking dish until it comes about an inch up the sides of the pan.
Place the whole thing in the oven and bake for 20 minutes at 350° F. After 20 minutes have passed, turn the oven temperature down to 250° F and bake for another hour. You’ll know it’s done when the edges are set, but the center is still just a little bit jiggly.
Cooling the cheesecake slowly is super important too! When the cheesecake is done, don’t take it out right away. Turn off the oven and leave the door ajar so it can slowly and gradually come to room temperature. Once you’re at room temperature, cover and place in the refrigerator for at least two hours (overnight is even better!).
Your cheesecake bars will slice beautifully if you follow these simple baking and cooling instructions.
Garnish with whipped cream and chocolate covered espresso beans for a cocktail-inspired treat that truly can’t be beat!
Share your take on these White Russian Cheesecake Bars on Instagram using #MadeWithKitchenAid for a chance to be featured.
White Russian Cheesecake Bars
Makes 9-12 servings
24 chocolate sandwich cookies
5 tablespoons (72 grams) unsalted butter, melted
24 ounces (675 grams) cream cheese
1 cup (200 grams) granulated sugar
3 tablespoons (27 grams) cornstarch
1/8 teaspoon kosher salt
4 large eggs
1 large egg white
1/4 cup (62 milliliters) heavy cream
1/4 cup (62 milliliters) coffee liqueur
1 teaspoon vanilla extract
1/2 cup (125 milliliters) heavy cream, whipped softly with 2 tablespoons of powdered sugar (optional garnish)
1 teaspoon cocoa powder (optional garnish)
Preheat the oven to 350° F. Mist a 9″x9″ square pan with nonstick spray and line it with parchment.
Place the chocolate sandwich cookies in the bowl of the KitchenAid® 9-Cup Food Processor and pulse to crush.
Add the melted butter and process until combined.
Transfer the mixture to the prepared pan, pressing the crumbs down in an even layer. Set aside.
Place the cream cheese, sugar, cornstarch, and salt in the bowl of the Food Processor. Pulse to combine.
Add the eggs, one at a time, processing on low speed. Scrape the bottom and sides of the bowl with a silicone spatula after each addition.
Pour in the cream and coffee liqueur while processing on low speed.
Transfer the mixture to the prepared pan and place it in a larger baking dish.
Pour very hot water into the larger dish, until it comes up about 1″ around the square pan.
Bake for 20 minutes at 350° F then lower the oven temperature to 250° F. Bake for another 60-65 minutes or until set around the edges, but still slightly jiggly toward the center.
Turn off the oven and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least one hour.
Refrigerate for two hours or overnight before removing from the pan and cutting into bars.
Garnish with sweetened whipped cream and dust with cocoa powder, if desired.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*