Chocolate Cheesecake Candy Cane Bars Recipes

CHOCOLATE CHEESECAKE CANDY CANE BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8×8 baking pan with parchment paper.
• To make the crust, pulse the almonds in a food processor to grind them up (be careful not to grind them into almond butter). Add the butter, cocoa powder, flour, sugar, and salt. Pulse to combine (it will look crumbly). Press it out into the pan, and bake for 10 minutes. Cool completely on a wire rack.
• For the cheesecake filling, melt the chocolate either in a double boiler or in the microwave (in 30 second intervals, stirring after each time). Set aside.
• In a separate bowl, beat together the cream cheese and sugar until light and fluffy, with a hand mixer or in a stand mixer. Add the eggs and vanilla, and beat to combine. Pour the chocolate in and mix until smooth. Pour the filling onto the cooled crust, and bake for 20-25 minutes. The edges should be slightly puffy, but it should be jiggly in the center. Chill the cheesecake in the fridge until the cheesecake has set.
• To make the glaze, melt the chocolate in a double boiler or in the microwave. Add the melted butter, corn syrup, and peppermint extract, and stir to combine.
• Spread all over the cheesecake, and top with crushed candy cane. Chill in the refrigerator until set. Cut into bars and enjoy!

CHOCOLATE CHEESECAKE CANDY CANE BARS

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
• For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
• Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.).
• Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
• Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
• For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
• Cut into small bars or squares. Serve chilled or room temperature.
• Store cookies covered in the refrigerator for up to 5 days.
• Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
• Makes 16 2 inch squares.

CHOCOLATE CHEESECAKE CANDY CANE BARS

Steps:

• Preheat the oven to 350ºF. Line an 8-inch-square baking dish with foil.
• Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish, covering the bottom completely. Bake until the crust sets, about 15 minutes.
• Meanwhile, heat the chocolate in a medium microwave-safe bowl at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth).
• Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
• Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
• Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75% power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
• Cut into small bars or squares. Serve chilled or at room temperature.
• Store the bars covered in the refrigerator for up to 5 days.