Peppermint Bark Cheesecake Bars

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Festive cheesecake bars combining creamy richness with peppermint and chocolate, perfect for holiday gatherings.

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 to 325°F (163°C) and line a 9×9-inch square baking pan with parchment paper.
Combine the melted butter, granulated sugar, cocoa powder, and salt in a medium bowl until it resembles dark sand. Add the egg and mix well, then fold in the flour.
Press the mixture evenly into the bottom of the prepared pan and bake for 15 minutes. Let cool.
Beat the cream cheese until smooth, then add granulated sugar, sour cream, vanilla, and peppermint extract, mixing until combined. Add the eggs one at a time, mixing gently.
Pour the cheesecake batter over the cooled crust and bake for 35 to 40 minutes until the edges are set and the center jiggles slightly.
Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Melt the white chocolate and spread over the cheesecake layer.
Sprinkle crushed peppermint candies and drizzle with melted red candy melts before allowing to set.
Slice into 16 squares and serve.

Ensure cream cheese and sour cream are at room temperature for a smooth filling. Avoid overmixing to prevent cracks.

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