Chocolate Cheesecake Candy Cane Bars

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Really delicious. Made it twice. First as is, the second time with Heath Bar chips instead of candy canes. Great!

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A winner! Dark chocolatey and rich, these treats were a huge hit at Christmas dinners! Surprisingly easy to make. Be sure to allow them overnight to set before cutting into bars.

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These were delicious, but be forewarned, they're rich even for cheesecake! Based on other reviews and dietary needs of my family, I made some modifications. 1. I had no coffee beans so used instant espresso powder which was fine. 2. My daughter is allergic to egg whites, so I used 3 egg yolks in the filling instead of the whole eggs. I made it very creamy yet firm. 3. I'm a dark chocolate lover, so I used 4 oz semisweet and 4 oz bittersweet in the filling and didn't change the sugar. We loved it. 4. Other reviewers found the topping too firm so I replaced the butter with 3 Tbsp of heavy cream and heated everything in a double boiler. I also made a double sling liner of parchment instead of using foil, so I was able to lift them out of the pan to slice. They sat out on the counter for a couple hours so they weren't refrigerator hard when I sliced them. The topping was not too hard when slicing or eating, and they were great.

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really easy to make, and really good! i don't even like chocolate cheesecake but thought this was really good. the crust is perfect, cheesecake filling is so creamy, chocolate glaze is the perfect topping. love it! instead of candy canes i used sprinkles, and i omitted the salt and coffee from the crust. will definitely be making this again!

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So good! I accidentally left the sour cream out of the glaze, but it wasn't missed. I couldn't find the chocolate wafers in my supermarket, so I used some Famous Amos chocolate sandwich cookies that were on sale, and scraped off the cream filling to substitute. They are worth the trouble, as they are delicious.

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These are super easy to make and delicious. I made them in my Vitamix and it was quick and easy. The feeling is really creamy and it's very deeply chocolate. The only thing I don't like is that the glaze hardens too much to easily put your fork through it so you end up smashing your piece trying to get your fork through. Someone made a comment on here that they made them a mini tart pans and I think that would be an excellent idea. And change the glaze to a ganache. This recipe would be very easy to play with. You could add more coffee in the filling, or peppermint extract, there's lots of options.

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Made 2 batches - one w/ the crushed candy canes and then the 2nd w/ toasted coconut. The toasted coconut was AWESOME and a hit w/ everyone at work.

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I make these in mini muffin tins and they turn out great. Easier to serve as they were hard to cut-up in a regular pan. They freeze beautifully, in fact I like to eat them as a frozen treat.

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The crust and creamy cheesecake filling are fantastic and make these rich and wonderful. I yearned for more peppermint flavor, though, so I'll probably add a little peppermint extract in the filling next time...maybe even crush up candy canes for the crust too. I agree with a couple of the other reviews that the glaze hardens up too much, and I also thought a ganache would turn out better.

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These are delicious! I followed the recipe exactly and they turned out great! I did make sure I kept them in the oven for the full 30 minutes. The only thing I would say is that the glaze should be maybe a ganache instead. I think that is why people are having trouble with the inside being too "soft". The glaze is SO hard (like a brittle that when I tried to cut it, it pushed down into the cheesecake and so the cheesecake squished out. It didn't make for very pretty bars. Some of them turned out just fine and some were a bit on the smushed side. Maybe this is where a hot knife would've come in handy or something? Either way it turned out delicious and I did use the candy canes on top because it's Christmas time!