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Decadent Chocolate Peppermint Cheesecake Bars

Chocolate Peppermint Cheesecake Bars
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These Chocolate Peppermint Cheesecake Bars are a delightful holiday treat. They feature a rich chocolate crust and a creamy peppermint cheesecake filling, topped with chocolate ganache and crushed candy canes. Perfect for festive gatherings.

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups chocolate wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Filling:
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • Green food coloring (optional)
  • For the Topping:
  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream
  • 1/4 cup crushed candy canes

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Make the crust: In a medium bowl, combine chocolate wafer crumbs and sugar. Pour in the melted butter and mix until well combined. Press the mixture evenly into the bottom of the prepared pan.
  3. Bake the crust for 10 minutes. Remove from oven and let it cool while you prepare the filling.
  4. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and beat until combined.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract. If using, add a few drops of green food coloring and mix until evenly colored.
  6. Pour the filling over the cooled crust.
  7. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
  8. Let the cheesecake bars cool completely in the pan on a wire rack.
  9. Once cooled, refrigerate for at least 2 hours.
  10. Make the topping: In a small microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  11. Pour the chocolate ganache over the chilled cheesecake bars and spread evenly.
  12. Sprinkle the crushed candy canes over the ganache.
  13. Refrigerate for another 30 minutes to allow the ganache to set.
  14. Lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.

Notes

  • Ensure your cream cheese is at room temperature for a smoother filling.
  • Do not overmix the filling after adding the eggs.
  • For cleaner cuts, use a sharp knife dipped in hot water.

Nutrition

Find it online: https://afripaket.com/chocolate-peppermint-cheesecake-bars/