Swirled Chocolate Peppermint Cheesecake Bars
The holidays had ended. The family and their food had gone. Well, at least most of it. A big box of candy canes and four or five boxes of cream cheese still lingered around the kitchen. Since the cheese drawer was overflowing, I felt compelled to use it all. And what better combination way than to make cheesecake with peppermint and chocolate?
A full cheesecake seemed too daunting, so I decided upon cheesecake bars. I found a few recipes online and added a few ingredients to make this recipe:
Chocolate Peppermint Cheesecake Bars Recipe
- 1 stick butter
- 4 Tbs. brown sugar
- 6 oz. chocolate graham crackers, broken
- 1 1/4 C. (1 stick) butter, softened and cubed
- 3 Tbs all-purpose flour
- 3 (8 oz) pkgs. cream cheese, softened
- 1 C sugar
- 3 eggs
- 1/3 C sour cream
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract
- 3 oz. bittersweet chocolate chips
- 3 Tbs white chocolate chips, divided
- 3 Tbs. cream
- 14 mini candy canes, or 6 regular, crushed
Directions for Chocolate Crust
- Preheat oven to 350 F.
- Combine ingredients for crust in food processor. Pulse until moist crumbs form. Spread crumbs and press into 9×9 metal pan using a spatula or hands.
- Bake crust for 15-20 min. in oven until firm. Remove and cool on wire rack for 1 hr.
Chocolate Peppermint Cheesecake Recipe
- Beat cream cheese on medium speed until smooth and fluffy, scraping bowl as needed. Slowly add sugar and then eggs one by one until well blended.
- Heat 2 Tbs. white chocolate on low in microwave until melted. Do not overheat. Pour into batter.
- Add sour cream and vanilla extract and continue beating for about 1 min.
- Combine chocolate chips and cream and melt in microwave on low. Stir every 15-20 sec until smooth and liquidy.
- With a small spoon drop spots of chocolate into batter then swirl with knife to make marble pattern. Continue until the chocolate is gone.
- Place pan with batter in oven and bake 20 min. Rotate pan and bake another 15 min. Remove pan and place on metal cooling rack.
- Crush candy canes and sprinkle over top along with 1 Tbs. white chocolate chips.
- Cool on rack for 1 hr. then cool in fridge for 1-1/2 hrs.
These smelled good and we hated waiting for them to cool. But we waited as long as we could, which was still only half the time needed. Oh well. It was worth the impatience. The tart peppermint blended with the smooth cream cheese and the chocolate crust supported it all. The crushed candy cane on top gave an extra texture contrast too.
Remember peppermint isn’t just for Christmas. It warms up winter in tea and chocolate. Plus, the red, white and pink colors also work well for Valentine’s Day treats.
So go find those forgotten candy canes and make something special with them!