Peppermint Bark Cheesecake Bars

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Delight in these Peppermint Bark Cheesecake Bars, featuring a chocolate crust and a creamy peppermint-infused filling, topped with festive flavors.

Scale

8 tablespoons (113g) unsalted butter, melted
3/4 cup (150g) granulated sugar
1/2 cup (42g) Dutch-processed unsweetened cocoa powder
1/4 teaspoon fine sea salt
1/2 cup (63g) all-purpose flour
1 large egg
16 ounces (454g) full-fat cream cheese, at room temperature
2/3 cup (134g) granulated sugar
1/3 cup (80g) sour cream, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 large eggs
6 ounces (170g) white chocolate, finely chopped
1/3 cup (30g) crushed peppermint candies
1–2 tablespoons red candy melts or white chocolate tinted with red gel food coloring

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Preheat the Oven: Set your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper.
Make the Crust: In a medium bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Stir until the mixture resembles dark, damp sand. Add the egg and mix until fully incorporated. Fold in the flour.
Bake the Crust: Bake for 15 minutes until set and slightly puffed. Remove and cool at room temperature.
Prepare the Cheesecake Filling: Beat cream cheese until smooth. Add granulated sugar, sour cream, vanilla extract, and peppermint extract. Mix in eggs one at a time.
Assemble and Bake: Pour the cheesecake batter over the cooled crust and spread evenly. Bake for 35-40 minutes until edges are set with a slight jiggle in the center.
Cool and Chill: Remove from the oven, cool for 1 hour, then chill for at least 4 hours or overnight.
Add the Topping: Melt white chocolate and pour over cheesecake. Spread evenly.
Sprinkle and Drizzle: Immediately sprinkle crushed peppermint candies and drizzle with melted red candy melts.
Slice and Serve: Lift the bars out using the parchment and cut into 16 squares.

Best served with whipped cream or ice cream. Store in an airtight container for up to 5 days.

Find it online: https://tashirecipez.com/peppermint-bark-cheesecake-bars-recipe/