Chocolate Cheesecake Candy Cane Bars
Delight in the ultimate holiday indulgence with these Chocolate Cheesecake Candy Cane Bars—a decadent fusion of rich chocolate, velvety cream cheese, and the seasonal crunch of crushed candy canes. Featuring a buttery Oreo cookie crust and a lusciously smooth chocolate cheesecake filling, this recipe is finished with a whipped cream topping and a festive candy cane sprinkle for a pop of color and flavor. Perfectly bake these bars to achieve a creamy, melt-in-your-mouth texture that pairs beautifully with the crisp peppermint flair. With just 25 minutes of prep time and step-by-step instructions, these show-stopping dessert bars are the ideal treat for holiday parties or gifting.
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Recipe Information
Ingredients
- 24 cookies Oreo cookies
- 6 tablespoons Unsalted butter
- 16 ounces Cream cheese
- 0.75 cup Granulated sugar
- 2 eggs Large eggs
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Crushed candy canes
- 1 cup Whipped cream
Instructions
Preheat your oven to 325°F (160°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.
Place the Oreo cookies in a food processor and process until finely crushed. Melt the butter and mix it with the cookie crumbs until the mixture resembles wet sand.
Press the cookie mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract until fully combined.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let the chocolate cool slightly before adding it to the cream cheese mixture. Beat until the mixture is evenly combined.
Pour the cheesecake filling over the pre-baked crust and spread it into an even layer. Bake for 35-40 minutes, or until the center is just set and slightly jiggly.
Remove the cheesecake from the oven and let it cool completely to room temperature. Then transfer it to the refrigerator to chill for at least 4 hours, or overnight, until fully set.
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Spread whipped cream over the top and sprinkle crushed candy canes evenly for a festive finish.
Slice into 16 bars and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
8812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.7 g | 655% | |
| Saturated Fat | 251.1 g | 1256% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 4916 mg | 214% | |
| Total Carbohydrate | 1076.8 g | 392% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 765.2 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 933 mg | 72% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
