Peppermint White Chocolate Cheesecake Bars
Perfect for the holidays, these cheesecake bars are made with creamy white chocolate, peppermint extract, and studded with pieces of candy canes!
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 9 bars
- 1 1/4 cups Oreo cookies, creme filling removed (this is about 20 cookies)
- 2 1/2 Tbsp granulated sugar
- 4 Tbsp melted butter
CHEESECAKE FILLING LAYER:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/3 cup + 1 1/2 Tbsp white chocolate chips (good quality) - about 3 oz if using a baking bar
- 1/4 cup heavy whipping cream
- 1 tsp peppermint extract
- 2 large eggs (room temperature works best)
- 1/4 cup candy cane peppermint crunch chips
- dollop of whipped cream
- extra peppermint crunchy candies
- drizzle of melted white chocolate
Preheat oven to 350 F degrees. Line an 8x8 baking pan with parchment paper, leaving overhand on two of the sides of the pan. Spray non parchment lined sides of the pan with non-stick cooking spray and set aside.
To a food processor, add Oreo cookies and pulse until crumbs form. Add sugar and melted butter and pulse a few times until combined. Transfer crust mixture to prepared pan and press into the pan. I find your hands are the best tool here. If you find your hands are sticking to the crust mixture, lightly spray your hands with cooking spray, then continue pressing into an even layer.
Bake in preheated oven for 10 minutes.
PREPARE CHEESECAKE FILLING:
Remove pan from oven and reduce oven temperature to 325 F degrees. Melt white chocolate in a microwave-safe bowl, in 20-30 second intervals, stirring in between cooking intervals. When there are just small unmelted pieces left, stir well and let the residual heat melt those pieces. Set aside.
To a large mixing bowl, or bowl of a stand mixer, add cream cheese and beat until fluffy and smooth. Add sugar and melted white chocolate, beating on low until combined. Beat in heavy whipping cream and peppermint extract.
Add in eggs, one at a time, beating well between additions. Continue mixing until fully combined and smooth. With a rubber spatula or wooden spoon, stir in peppermint crunch candies by hand.
Pour mixture over the pre-baked crust and smooth into even layer.
Bake for 40-45 minutes, until it very slightly jiggles in the center when pan is nudged. Place pan on wire cooling racks and cool completely to room temperature. Place pan in refrigerator and chill overnight (or for at least several hours).
Use parchment paper overhang to gently lift bars out of the pan. Run a sharp knife under hot water for a few seconds, then wipe clean. Slice cheesecake into bars, repeating the hot water step if necessary.
Drizzle bars with melted white chocolate, if using. If desired, top bars with a dollop of whipped cream, then sprinkle with additional peppermint crunch candies.
Leftover cheesecake bars need to be refrigerated.
If you don't have room temperature eggs, fill a small bowl with warm, not hot, water. Add cold eggs and let sit for a few minutes. They'll be close to room temperature after that.