Easy Peppermint Cheesecake Bars
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups chocolate sandwich cookie crumbs (about 24 cookies)
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candy or candy canes
- Optional: Whipped cream for topping
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides. This will make it much easier to lift the bars out of the pan once they have cooled.
- In a medium bowl, mix the chocolate cookie crumbs with the melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of your prepared baking pan. Use the bottom of a measuring cup to ensure the crust is even and packed tight.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating on low speed just until combined. Be careful not to overmix, as this can add too much air to the batter.
- Stir in the sour cream and peppermint extract until the mixture is uniform. If you want a festive look, you can fold in a tablespoon of the crushed peppermint candy now, but most of it will be used as a garnish later.
- Pour the cream cheese mixture over the chocolate crust and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle. Do not overbake, or the bars might crack.
- Remove the pan from the oven and let it cool completely at room temperature. Once cool, refrigerate the bars for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly so you can get clean slices.