But this recipe deserves more then that, its that good. I made these cheesecake bars over the holidays and everyone raved over them. They are smooth and decadent and i wish i had more! I may need to run to the store and get the ingredients to make them again. Anyways, I wouldn't recommend waiting until next Christmas to try these. If you can't find candy canes, you can go without them or you can use mint chocolate for the topping if you want some minty flavor.
Candy Cane Chocolate Cheesecake Bars
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon ground coffee beans
1/4 teaspoon fine salt
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, room temperature
2/3 cup sugar
2 large eggs, room temperature
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, room temperature
1/2 cup crushed candy canes (see Note)
Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
For the crust: Pound chocolate cookies in plastic baggie. Mix with melted butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
Meanwhile, make the filling: Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.
Blend the , sugar and sour cream together until smooth. Add the eggs and pulse until just incorporated. With the mixer running, pour the melted chocolate into the wet ingredients and mix until smooth.
Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
For the Glaze: Put the chocolate, butter and corn syrup in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth. Take off heat and add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.
Cut into small bars or squares. Serve chilled or room temperature.
Store cookies covered in the refrigerator for up to 7 days.
Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a to roll and break the candy up into small pieces, about 1/4 inch or so.