Peppermint Cheesecake Bars

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup Baking chocolate, bittersweet
  • 1 3/4 tsp Peppermint extract
  • 15 tbsp Sugar
  • 1/4 tsp Vanilla
  • 1/4 cup White chocolate chips

• Snacks

  • 1 1/2 cups Oreo cookie crumbs

• Dairy

  • 5 tbsp Butter, unsalted
  • 2 8 oz. packages Cream cheese
  • 1/2 cup Heavy cream

• Desserts

  • 3 Candy canes

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1 1/2 cups Oreo cookie crumbs
• 3 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• 2 8 oz. packages cream cheese, softened
• 3/4 cup sugar
• 1/4 cup white chocolate chips, melted
• 1/4 cup heavy cream
• 1 1/2 teaspoons peppermint extract
• 2 large eggs, room temperature
• 1 cup (5 oz.) bittersweet baking chocolate , chopped
• 1/4 cup heavy cream
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon vanilla
• 3 crushed candy canes, for garnish

Directions

• Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment, leaving overhang on two sides for lifting out later. Lightly coat remaining sides of pan with baking spray.
• Pulse cookie crumbs, sugar, and melted butter in food processor. Pour into the prepared pan and press along the bottom to create an even layer. Bake crust for 10 minutes.
• Reduce the oven temperature to 325 degrees.
• In a small microwave-safe bowl, melt white chocolate chips in 30 second intervals, at 50% power, stirring until melted and smooth.
• Using a stand mixer, beat cream cheese until smooth. Gradually add sugar and mix until incorporated. Add melted white chocolate and mix. Next, mix in heavy cream and peppermint extract. Add eggs, one at a time, mixing well between additions and until smooth.
• Poor batter onto crust and bake for 45 minutes. Cool completely.
• In a microwave-safe bowl, combine chopped baking chocolate and heavy cream. Microwave at 30 second intervals at 30% power, stirring between each interval, until melted and smooth. Stir in peppermint and vanilla extracts. Allow to cool to room temperature.
• Pour cooled ganache over top of cooled cheesecake. Spread into an even layer and sprinkle top with crushed candy canes.
• Using a sharp knife, carefully slice cheesecake into desired sizes. Store cheesecakes in the refrigerator.