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Squares of peppermint cheesecake bars with an Oreo crust, chocolate ganache and crushed candy canes on a white platter

Chocolate Peppermint Cheesecake Bars

Creamy peppermint cheesecake on a chocolate cookie crust, topped with chocolate ganache and crushed candy canes.
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Prep Time 25 minutes
Cook Time 38 minutes
Cooling and chilling 4 hours
Total Time 5 hours 3 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 415
Ingredients Method Notes

Ingredients
  

Crust
  • 24 chocolate sandwich cookies filling included, about 2 1/2 cups crumbs
  • 5 tablespoons unsalted butter melted (70 g)
Cheesecake filling
  • 24 ounces cream cheese three blocks, softened (680 g)
  • 3/4 cup granulated sugar 150 g
  • 1/2 cup sour cream 120 g
  • 3 large eggs room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon pure peppermint extract
Topping
  • 1 cup semisweet chocolate chips 175 g
  • 1/2 cup heavy cream 120 ml
  • 1/3 cup crushed candy canes

Method
 

Crust
  1. Heat the oven to 325°F (165°C). Line a 9x13-inch pan with parchment, leaving an overhang on two sides.
  2. Process the cookies to fine crumbs, mix with the melted butter, press firmly into the pan and bake for 8 minutes. Cool slightly.
Filling
  1. Beat the cream cheese and sugar on medium-low speed for 2 minutes until smooth.
  2. Mix in the sour cream, vanilla, peppermint extract and flour, then add the eggs one at a time, mixing only until combined.
  3. Pour over the crust, tap out air bubbles and bake for 32 to 38 minutes, until the edges are set and the center jiggles slightly.
  4. Cool for 1 hour at room temperature, then refrigerate at least 4 hours or overnight.
Topping
  1. Heat the cream until steaming, pour over the chocolate chips, wait 2 minutes and stir until smooth.
  2. Spread the ganache over the chilled cheesecake, chill 15 minutes, then sprinkle with candy canes. Lift out, cut with a warm knife into 16 bars.

Notes

Make ahead: The bars keep covered in the refrigerator for up to 5 days.
Freezing: Freeze plain bars for up to 2 months.
Nutrition is an estimate per bar.