Peppermint Cheesecake Bars
Indulge in the holiday spirit with these decadent Peppermint Cheesecake Bars, a festive dessert that combines a velvety peppermint-infused cheesecake filling with a rich chocolate cookie crust. With just a hint of red gel food coloring, these bars can take on a cheerful pink hue, making them perfect for parties or seasonal gatherings. Topped with a sprinkle of crushed peppermint candies, every bite delivers a delightful balance of creamy, minty, and chocolatey flavors. Easy to prepare and stunning to serve, these bars are a must-try holiday treat that can be made ahead of time to simplify your seasonal baking.
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Recipe Information
Ingredients
- 24 pieces chocolate sandwich cookies (Oreos or similar)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1.5 teaspoons peppermint extract
- 2 tablespoons all-purpose flour
- 3 large eggs
- 2 drops red gel food coloring (optional)
- 0.5 cups crushed peppermint candies or candy canes
Instructions
Preheat your oven to 325°F (162°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting after baking.
In a food processor, pulse the chocolate sandwich cookies into fine crumbs. Transfer crumbs to a mixing bowl and stir in the melted butter until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, peppermint extract, and flour to the cream cheese mixture, beating until just combined.
Crack in the eggs one at a time and mix on low speed after each addition until just incorporated. Do not overmix to avoid air bubbles.
If desired, stir in 2 drops of red gel food coloring for a festive pink tint.
Pour the cheesecake filling over the cooled crust, spreading it into an even layer.
Bake in the preheated oven for 40 minutes, or until the center is set but still slightly jiggly. Remove the pan from the oven and allow the cheesecake to cool at room temperature for 1 hour.
Chill the bars in the refrigerator for at least 3 hours, or preferably overnight, to ensure they set completely.
Once chilled, lift the cheesecake out of the pan using the parchment overhang. Sprinkle crushed peppermint candies evenly over the top.
Cut the cheesecake into 16 bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.7 g | 439% | |
| Saturated Fat | 190.1 g | 950% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1361 mg | 454% | |
| Sodium | 2908 mg | 126% | |
| Total Carbohydrate | 570.6 g | 207% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 455.1 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 942 mg | 72% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1086 mg | 23% | |
*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.
