Chocolate Cheesecake Candy Cane Bars

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I have made these 3 times since I found the recipe in December. These are amazing!!!!!!!!! So rich and delicious! I always skip the peppermint candy part. I don't care for peppermint. These are perfect for parties. I highly recommend this recipe!

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Made this for New Year's eve. Had a sliver this morning while I was cutting it into squares and they were wonderful. Rich, dense, and that wonderful tangy cream cheese taste. I used low fat sour cream and neutchafel cheese and they were still perfect. A keeper.

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I made these for a Christmas Eve party and they were only okay. I cut them into squares, hoping that they'd work as "finger food" for the party. However, they started to crumble when I cut them and no one even dared to try and pick them up - the few people who elected to try them had to use a fork and knife. I made the leftovers into "cheesecake truffles" by rolling them into small balls and that seemed to work a little better. They tasted great, especially the glaze, but a few modifications are needed to make them bite-size party food.

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I'm not too crazy about cheesecake but this was really good. It really wasn't too much work. I used parchment paper to line the bottom of the pan and it worked really well. I made it for a christmas party and everyone loved it!

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Very very rich - good flavor. Recipe should be more specific as to cutting the squares. The squares would have made a better presentation if they came out of the sides of the pan a little easier. I made sure that they were refrigerated and on a piece of foil that could be lifted from the pan but still they were not perfect. I would add the extra cream cheese and flour as suggested below - and I would bake just a little longer cause that jiggly center did not work for me. I'm willing to try this a 2nd time cause they were good. I think the logistical directions in the recipe cause the dish to fail.

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These are awesome and easy. I made them for a school project and got an A+ :

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These were gross. Alot of work for nothing.

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Delicious! I followed the recipe as it was written, though I did add 1 T of flour and 3 oz more of cream cheese to the filling as other reviewers suggested. I wanted a thicker treat and that's what I got! I cut them into small pieces since I knew they would be very rich. They got rave reviews from everyone who ate a piece. I'll keep this recipe on hand for other times in the year when I need to bring a dessert somewhere.

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Wonderful as bite-size treats, too! I followed the recipe exactly except instead of making one large pan of cheesecake and then cutting it into pieces, I used cupcake liners to make little mini-cheesecakes. (The recipe yielded about 18-24 cupcake-sized treats. Amazingly, they didn't stick to the paper! Also, it may have been due to that smaller size, but I found that only about 4 hours of refrigeration was necessary.

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These are rich, wonderful, and easy if you use NON-STICK foil. Suggestions from others made me change the crust, using semi-sweet chocolate chips (for all, as well as 1/4 teaspoon instant coffee powder. For the filling: I added the suggested 1 heaping Tablespoon flour, an extra 3 ounces cream cheese, and 1/2 teaspoon vanilla extract. With 10 minutes extra baking time, this came out GREAT. I will make it again topped with English toffee pieces, and I may add orange extract instead of the suggested vanilla. Thanks everyone!