Candycane CheeseCake Bars

By dcarriger56

Velvety peppermint cheesecake with swirls of white chocolate candy cane bars and topped with a piece of chocolate, these festive chocolate cheesecake bars are a showstopper. Easy as 1,2,3 and only 7 ingredients!

Ingredients

• 3/4 cup graham crackers crumbs
• 1/4 cup butter, melted
• 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
• 3 X 1.55 oz Hershey's candy cane chocolate bars

Preparation

Step 1

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.

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.

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.

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.