Peppermint Oreo Cheesecake Bars

Peppermint Oreo Cheesecake Bars are the perfect treat for the holidays. They start with a thick Oreo crust layered with creamy cheesecake filling packed with bits of peppermint bark. The final layer is a decadent white chocolate ganache sprinkled with peppermint pieces and chopped Oreo’s. Peppermint Oreo Cheesecake Bars are so good, you may not want to share.

Peppermint Oreo Cheesecake Bars FAQ

WHY IS MY GANACHE SO THIN? Ganache is one of those things that is very temperamental. If your ganache is really thin and runny, the likely culprit is that you’ve left the heavy cream on the stovetop for too long. What has always worked for me is watching over the cream closely. It’s a process that you don’t want to rush. Keeping a medium heat is usually perfect, as it won’t cause your cream to get too hot too fast. As soon as it starts to bubble, wait 5-10 seconds, then take your pan off of the heat. Immediately pour the cream over the chocolate, let sit for a minute, and stir until it is smooth. You’ll have near-perfect ganache every time!

WHY IS MY GANACHE SO THICK? Again, ganache is very temperamental. If you haven’t let your cream get hot enough, there won’t be enough heat to adequately melt your chocolate. The result will be a thick clumpy mixture that will be near impossible to pour. You want to let your cream get hot enough that it starts to bubble, and only then do you want to remove it from the stovetop.

CAN I USE DARK/MILK CHOCOLATE INSTEAD OF WHITE CHOCOLATE FOR MY GANACHE? Absolutely! Simply follow the same instructions while using whatever variety of chocolate you prefer.

CAN I FREEZE MY BARS? Yes! One of the beautiful things about cheesecake and ganache is that they freeze very well. To prepare for freezing, line an airtight container with plastic wrap or foil with a bit of overhang. Cut your bars into the size you want for later enjoyment and place them on top of the wrap. For multiple layers of bars, use a layer of wrap or foil in between. Once all of your bars are in your container, wrap the excess overhang around the bars and seal the container with a lid. Voila! Your Peppermint Oreo Cheesecake Bars are ready to freeze. They can freeze for up to 1 month and till maintain their freshness, although freezing them for longer won’t hurt anything. When you’re ready to indulge in one, simply take one out and let it thaw for about 20 minutes.

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Peppermint Oreo Cheesecake Bars

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Peppermint Oreo Cheesecake Bars are the perfect treat for the holidays. They start with a thick Oreo crust layered with creamy cheesecake filling packed with bits of peppermint bark. The final layer is a decadent white chocolate ganache sprinkled with peppermint pieces and chopped Oreo’s. Peppermint Oreo Cheesecake Bars are so good, you may not want to share.

Ingredients

• Oreo Peppermint Bark
• 1/2 cup crushed candy cane pieces
• 14 Oreos, chopped
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups white chocolate chips
• Oreo Crust
• 46 Oreos, finely crushed
• 10 tablespoons butter, melted
• Cheesecake Filling
• 32 ounces cream cheese, softened
• 1 1/4 cup sugar
• 3/4 cup sour cream
• 3 tablespoons flour
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons peppermint extract
• 3 eggs
• Peppermint bark chopped up finely
• White Chocolate Ganache
• 1 bag (10 ounces) white chocolate chips (I use Ghirardelli)
• 1 cup heavy whipping cream
• Topping
• Crushed Oreos
• Crushed candy cane pieces

Instructions

Peppermint Bark

1

Line a cookie sheet with parchment paper

2

Put semi-sweet chocolate chips in a microwave-safe bowl and heat in increments of 30 seconds. Stir after every 30 seconds until completely melted and smooth.

3

Pour onto parchment paper-lined cookie sheet and spread into an even, flat layer.

4

Sprinkle with chopped Oreos and chill for about 10 minutes.

5

Add white chocolate chips to a microwave-safe bowl and heat on 50% power in 30-second increments, stirring after every 30 seconds. Be careful with white chocolate, as it burns easily.

6

Pour over the Oreos and spread until it is in a smooth, even layer.

7

Sprinkle with chopped candy cane pieces and chill until set.

8

Break into pieces and set aside.

Crust

9

Line the bottom of two 9-inch square baking pans with parchment paper.

10

Combine the finely crushed Oreos crumbs with melted butter. Put half of the mixture into each of the prepared pans, pressing to the bottom in an even layer.

Filling

11

Preheat oven to 350º F.

12

With a stand mixer, beat together cream cheese and sugar until smooth. Add in the sour cream, flour, salt, vanilla extract, and peppermint extract. Beat until mixed in well.

13

Add eggs one at a time, beating on a low speed until mixed in.

14

With a rubber spatula, stir in peppermint bark pieces until mixed throughout evenly.

15

Take the filling, placing half of it on each of the crusts. Spread evenly over the crust until smooth.

16

Reduce the temperature to 325º F and bake for 40-60 minutes or until slightly golden on top. The center should be set and top appears dull.

17

Remove from oven and let cool for at least 1 hour.

White Chocolate Ganache

18

Place white chocolate chips in a heat-resistant bowl.

19

Bring heavy cream to boil and pour over white chocolate, stirring until smooth

20

Let cool and pour half over each cheesecake evenly.

21

Sprinkle top with chopped Oreos and candy cane pieces.

22

Cut into bars and enjoy! Store leftovers in fridge.