Recipes

Peppermint Oreo Cheesecake Bars

Peppermint Oreo Cheesecake Bars

Peppermint Oreo Cheesecake Bars

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Dessert
Serves: 35
Cooking Time: 40-60

Peppermint Oreo Cheesecake Bars are the perfect treat for these cooler months. 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

1

PEPPERMINT BARK

2

Line a cookie sheet with parchment paper

3

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

4

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

5

Sprinkle with chopped Oreos and chill for about 10 minutes.

6

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

7

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

8

Sprinkle with chopped candy cane pieces and chill until set.

9

Break into pieces and set aside.

10

CRUST

11

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

12

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.

13

FILLING

14

Preheat oven to 350º F.

15

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.

16

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

17

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

18

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

19

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 appear dull.

20

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

21

WHITE CHOCOLATE GANACHE

22

Place white chocolate chips in a heat-resistant bowl.

23

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

24

Let cool and pour half over each cheesecake evenly.

25

Sprinkle top with chopped Oreos and candy cane pieces.

26

Cut into bars and enjoy! Store leftovers in fridge.

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