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Cozy Peppermint Bark Cheesecake Bars: Easy Holiday Recipe

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These creamy, decadent cheesecake bars feature a buttery graham cracker crust, a smooth peppermint cheesecake layer, and a rich chocolate topping studded with crushed candy canes. They’re the perfect easy holiday dessert that will win over even the biggest peppermint skeptics.

Ingredients

Scale
  • 1 ½ cups (180g) graham cracker crumbs (about 12 full sheets, crushed finely)
  • ¼ cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of fine sea salt
  • 16 ounces (450g) full-fat cream cheese, softened to room temperature
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sour cream, room temperature
  • ¼ teaspoon peppermint extract
  • 1 ½ cups (255g) semi-sweet chocolate chips
  • 3 tablespoons (45g) unsalted butter
  • ½ teaspoon peppermint extract
  • ½ cup (about 60g) crushed candy canes or peppermint candies

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and a pinch of salt. Pour in the melted butter and stir until the mixture looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add ½ cup sugar and beat for another minute. Add eggs one at a time, beating on low speed just until incorporated. Add vanilla extract, sour cream, and ¼ teaspoon peppermint extract, and mix on low until smooth.
  4. Pour the cheesecake filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 28-32 minutes, until the edges are set and the center is just slightly jiggly. Let cool completely on a wire rack, about 1 hour.
  5. Once the cheesecake layer is completely cool, combine chocolate chips and 3 tablespoons butter in a small saucepan over low heat, stirring constantly until melted and smooth. Remove from heat and stir in ½ teaspoon peppermint extract. Let cool for about 5 minutes.
  6. Pour the melted chocolate over the cooled cheesecake layer and spread evenly. Immediately sprinkle crushed candy canes over the top. Refrigerate for at least 4 hours, preferably overnight.
  7. Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and slice into 16 squares with a sharp knife, wiping the knife clean between cuts.

Notes

Room temperature ingredients are crucial for a smooth cheesecake layer. Don’t overmix the batter. The jiggle test is key for doneness. Patience with chilling is essential for clean slices. Crush candy canes just before using to prevent stickiness.

Nutrition

Keywords: peppermint bark cheesecake bars, holiday dessert, easy cheesecake bars, peppermint chocolate dessert, Christmas dessert

Find it online: https://bitesienna.com/cozy-peppermint-bark-cheesecake-bars-easy-holiday-recipe/