
How To Make Peppermint Cheesecake Bars
Who knew that peppermint and cream cheese went together so well? These cheesecake bars with crushed candy canes are proof of this.
Serves:
Ingredients
- 1½cupsbutter,softened
- 20ozcream cheese,softened
- 1½cupssugar
- 2½tsppeppermint extract
- candy canes,optional
- red food coloring,optional
Instructions
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With a hand mixer, blend all ingredients together until smooth. Add additional peppermint extract as desired.
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Pour mixture into an 8×8-inch pan lined with wax or parchment paper (make sure paper is overflowing on the sides, for easy removal).
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For red swirls, put 3 to 5 drops of red food coloring on the top of the cheesecake and swirl using a knife.
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To decorate, swirl drops of red food coloring with a knife. You may also sprinkle bits of candy cane over the top of the cheesecake.
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Chill in the fridge for at 1to 2 hours.
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Use the hanging paper to remove cheesecake from the pan.
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Cut into bars and serve.
Nutrition
- Calories:Â 692.80kcal
- Fat:Â 58.79g
- Saturated Fat:Â 35.54g
- Trans Fat:Â 1.40g
- Monounsaturated Fat:Â 15.06g
- Polyunsaturated Fat:Â 2.31g
- Carbohydrates:Â 40.43g
- Fiber:Â 0.01g
- Sugar:Â 39.73g
- Protein:Â 4.57g
- Cholesterol:Â 169.47mg
- Sodium:Â 263.80mg
- Calcium:Â 80.45mg
- Potassium:Â 109.72mg
- Iron:Â 0.31mg
- Vitamin A: 550.88µg
- Vitamin C:Â 0.05mg
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