Side Pannel
Velvety peppermint cheesecake with swirls of white chocolate candy cane bars
Velvety peppermint cheesecake with swirls of white chocolate candy cane bars
- Recipe Submitted by Healthy Recipes on 02/05/2014
Category: Desserts
Ingredients List
- Crust:
- 3/4 cup graham crackers crumbs
- 1/4 cup butter, melted
- Cheesecake filling
- 2 x 8oz packages Philadelphia cream cheese, room temperature
- 3/4 cup Imperial sugar
- 3 eggs, room temperature
- 1/4 cup Coffee matte peppermint mocha coffee creamer
- 3 X 1.55 oz Hershey's candy cane chocolate bars, broken into pieces
- Decoration:
- 3 X 1.55 oz Hershey's candy cane chocolate bars
Directions
Heat the oven to 325F. Line a 8X8 square baking pan with parchment paper or pan liner leaving about 2 inch hanging on the sides. Set aside
In a small bowl combine the graham cracker crumbs and melted butter. With your fingers press it evenly on the bottom of the prepared baking pan.
Refrigerate for 5 minutes.
Meanwhile make the cheesecake filling.
In a mixing bowl, add the cream cheese and sugar. With the paddle attachment beat on low speed until light and fluffy.
Mix in the eggs, one at a time, scrapping the sides of the bowl with a spatula after each addition.
Gently pour in the coffee creamer and stir to combine.
With a spatula fold in the chopped candy cane chocolate.
Pour the filling onto the cheesecake crust.
Bake in preheated oven for 40 minutes. Turn off the oven, slightly open the oven's door and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and chill in the fridge for a couple of hours.
To decorate, remove the cheesecake from the pan using the hanging paper.
Cut the cheesecake into 16 bars.
To decorate break the chocolate bars, reserving 16 pieces.
In a microwave safe, place the rest of the chopped chocolate and heat for about 30-45 seconds until just softened. With a teaspoon stir to combine.
Drizzle over the cheesecake bars. Place one piece of chocolate over each bar.
In a small bowl combine the graham cracker crumbs and melted butter. With your fingers press it evenly on the bottom of the prepared baking pan.
Refrigerate for 5 minutes.
Meanwhile make the cheesecake filling.
In a mixing bowl, add the cream cheese and sugar. With the paddle attachment beat on low speed until light and fluffy.
Mix in the eggs, one at a time, scrapping the sides of the bowl with a spatula after each addition.
Gently pour in the coffee creamer and stir to combine.
With a spatula fold in the chopped candy cane chocolate.
Pour the filling onto the cheesecake crust.
Bake in preheated oven for 40 minutes. Turn off the oven, slightly open the oven's door and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and chill in the fridge for a couple of hours.
To decorate, remove the cheesecake from the pan using the hanging paper.
Cut the cheesecake into 16 bars.
To decorate break the chocolate bars, reserving 16 pieces.
In a microwave safe, place the rest of the chopped chocolate and heat for about 30-45 seconds until just softened. With a teaspoon stir to combine.
Drizzle over the cheesecake bars. Place one piece of chocolate over each bar.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
