A Must-Try Holiday Recipe: Candy Cane Cheesecake Bars

The holidays have arrived and I don’t know about you, but I am ready to try this popular Candy Cane Cheesecake Bar recipe! Recipe tip: Adding crushed candy cane to the cheesecake batter is optional but definitely recommended!!! It’s not only a great way to intensify the peppermint flavor but it just elevates this cheesecake to a whole other level! Oh, and not to mention, you get to use up all those extra candy canes that you have hanging around during the holidays!!!

Once again, I have partnered with ClabberGirl® to bring to you these insanely delicious cheesecake bars. As a professional chef and now baker, I always go for quality ingredients, which is why Clabber Girl® Baking Powder, Crisco® shortening and oils and Baker’s Joy® Non- Stick Baking Spray are my go-to’s. I can rely on these products to guarantee texture and a smooth finish on all my baked goods. I hope you make this must-try recipe and pick-up any Clabber Girl®, Crisco® or Baker’s Joy® product next time you are baking a new holiday recipe. Happy Holidays!

A picture of some food on top of a table.

Recipe Ingredients:

Serves 8

Ingredients:

Brownie Crust:

½ cup (1 stick) butter, cut into bite size pieces

3 ounces semi-sweet chocolate, chopped

1 tablespoon cocoa powder

1 cup white sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2/3 cup all-purpose flour

½ teaspoon Clabber Girl baking powder

Filling:

2 (8 ounce) bricks cream cheese, room temperature

1 (11 ounce) bag of white chocolate chips

½ teaspoon Crisco shortening

4 large eggs, room temperature and lightly whisked

1 cup sour cream

½ teaspoon vanilla extract

1/3 cup crushed candy canes (optional)

Chocolate Topping:

½ cup (1 stick) butter, cut into bite size pieces

1 heaping cup semi-sweet chocolate chips

Baking Instructions:

Preheat oven to 350°F. Spray a square springform pan with baking spray or line a 9×9 baking pan with parchment paper and then spray with baking spray. Set aside.

Brownie Crust:

Melt the butter and chocolate in a small saucepan over medium low heat, constantly stirring until completely melted. Remove from the heat and whisk in the cocoa powder, sugar, eggs and vanilla. Add the flour and baking powder; carefully combine. Transfer to the prepared pan and set aside.

Filling:

Place the white chocolate and the Crisco in a heatproof bowl set over a pan of simmering water (make sure the base of the pan is not touching the water), stirring often. Once the chocolate has melted, remove the bowl from the pan of hot water and set aside for 5 minutes to slightly cool.

In an electric mixer with a paddle attachment, beat the cream cheese on medium-high speed until smooth. Lower the speed to medium-low and gradually add the eggs, followed by the sour cream, vanilla extract, and the melted white chocolate. Beat until combined. For a pink cheesecake batter add in the crushed peppermint candies.

Pour mixture over the brownie batter. Smooth over the top and place pan on a baking sheet. Bake for 35 minutes (convection bake) or 40 minutes (regular bake). Once baked, remove from oven and let cool for at least 2 hours. (Refrigerate to speed this process up if needed).

Chocolate Topping:

Melt the butter and chocolate in a small saucepan over medium low heat, constantly stirring until completely melted. Let the mixture cool for 2-3 minutes, then pour and spread evenly over the top of the chilled cheesecake.