Peppermint Cheesecake Bars
servings
Peppermint Cheesecake Bars are the perfect holiday dessert! A sweet recipe with a chocolate cookie crust, creamy cheesecake with the perfect amount of peppermint topped with crushed peppermint candy!
Ingredients
Crust
- 1 ½ cups Dark Chocolate Oreo cookie crumbs
- 6 tablespoons unsalted butter melted
Cheesecake
- 12 ounces cream cheese room temperature
- ½ cup sugar
- 1 large egg
- ½ cup sour cream can substitute Greek yogurt
- ¾ teaspoon peppermint extract
- 4 candy canes crushed for garnish
Instructions
Crust
- Preheat the oven to 350°F, and butter an 8 X 8-inch baking pan. Line the pan with foil so that it there is a 2-inch overhang on two sides, and butter the tin foil.
- In a medium bowl, combine the melted butter and cookie crumbs. Press into the prepared pan in an even layer. Bake for 10 minutes. The crust will look extremely soft and not fully baked, but will harden after it is allowed to cool completely, about 15 minutes.
Cheesecake
- Beat the cream cheese and sugar in a mixing bowl on medium-high speed until smooth and creamy, about 1 minute. Add the egg, sour cream and peppermint extract and beat until combined for another minute.
- Pour mixture onto the completely cooled crust and spread into an even layer with an offset spatula.
- Bake for about 30 minutes, until edges are set, but cheesecake is still slightly jiggly in the center. Place onto a wire rack and allow to cool completely for about 1 hour. Refrigerate for at least two hours or overnight
- Gently run a knife around the outside of the foil, and remove the bars from the pan using the foil overhangs. Peel away the foil, slice into bars, and sprinkle with crushed candy canes.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 141mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 511IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg