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Chocolate Peppermint Cheesecake Bars
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Chocolate Peppermint Cheesecake Bars

1 Min(s)
1 Min(s) Prep
Generously mist a 9-inch square baking pan (3 inches high) with nonstick spray| and line with a sheet of parchment paper| allowing the excess paper to drape over the sides of the pan.,Place the chocolate sandwich cookies in the bowl of a food processor| and chop finely. Stir in the melted butter| and press the mixture into the bottom of the prepared pan.,Place the sugar| cocoa| and salt in a large mixing bowl| and whisk to combine. Add the Philadelphia Cream Cheese| mixing on medium-low speed until combined. Add the eggs and yolks| one at a time| stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the cream| melted chocolate| and peppermint extract| and transfer the batter to the prepared pan.,Rap the unbaked cheesecake sharply on the counter a few times to eliminate any large air bubbles. Place it in a larger baking dish| and pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan.,Bake for 20 minutes at 350 degrees F| then lower the oven temperature to 250 degrees F and bake for another 65 minutes| or until set around the edges but still slightly jiggly toward the center. Turn off the oven| and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.,Garnish cheesecake bars with mints just before serving.
What You Need
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2 doz. vanilla creme-filled chocolate sandwich cookie
5 Tbsp. unsalted butter, melted
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
pinch of kosher salt
24 oz. (3 bricks) PHILADELPHIA Cream Cheese
4 large egg s
2 egg yolks
1/2 cup heavy cream
4 oz. bittersweet chocolate, melted
1 tsp. peppermint extract
hard peppermint candies, for garnish
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Let's Make It
1
Preheat oven to 350ºF.
2
Generously mist a 9-inch square baking pan (3 inches high) with nonstick spray, and line with a sheet of parchment paper, allowing the excess paper to drape over the sides of the pan.
3
Place the chocolate sandwich cookies in the bowl of a food processor, and chop finely. Stir in the melted butter, and press the mixture into the bottom of the prepared pan.
4
Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine. Add the Philadelphia Cream Cheese, mixing on medium-low speed until combined. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition. Stir in the cream, melted chocolate, and peppermint extract, and transfer the batter to the prepared pan.
5
Rap the unbaked cheesecake sharply on the counter a few times to eliminate any large air bubbles. Place it in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1 inch around the cheesecake pan.
6
Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F and bake for another 65 minutes, or until set around the edges but still slightly jiggly toward the center. Turn off the oven, and prop the door ajar with a wooden spoon. Allow the cheesecake to cool slowly in the oven for at least an hour. Refrigerate 2 hours to overnight before removing from the pan and cutting into bars.
7
Garnish cheesecake bars with mints just before serving.
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