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Amazing 10 Peppermint Bark Cheesecake Bars

Peppermint Bark Cheesecake Bars
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These Peppermint Bark Cheesecake Bars offer a festive, cool, and creamy holiday treat. They combine a buttery crust, rich cheesecake filling, and a crunchy peppermint topping for a perfect balance of flavors.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup crushed peppermint candies (candy canes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine graham cracker crumbs and 1/4 cup sugar in a bowl. Pour in melted butter and mix until just combined. Press this mixture firmly into the bottom of the prepared pan to form the crust.
  3. Bake the crust for 10 minutes. Remove from the oven and set aside.
  4. In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Scrape down the sides.
  5. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  6. Pour the cheesecake batter evenly over the warm crust.
  7. Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.
  8. Remove from the oven. Immediately sprinkle the semi-sweet chocolate chips over the top. Let stand for 5 minutes to soften.
  9. Gently spread the melted semi-sweet chocolate over the cheesecake layer.
  10. In a small microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring in between until smooth. Drizzle the white chocolate over the semi-sweet layer in a back-and-forth pattern.
  11. Immediately sprinkle the crushed peppermint candies over the chocolate layers.
  12. Let the bars cool completely on the counter, then refrigerate for at least 4 hours, or until firm, before lifting out by the parchment paper overhang and cutting into bars.

Notes

  • You can use shortbread cookies instead of graham crackers for the crust.
  • For an extra layer of flavor, add a drop of peppermint extract to the cheesecake batter.
  • If you prefer a smoother look for the white chocolate drizzle, use a piping bag or a fork.
  • Wait for the cheesecake to chill fully; this prevents the bars from crumbling when you cut them.

Nutrition

Find it online: https://spoonsprout.com/peppermint-bark-cheesecake-bars-recipe/