Chocolate Cheesecake Candy Cane Bars

Picture of Chocolate Cheesecake Candy Cane Bars Recipe Photo: Chocolate Cheesecake Candy Cane Bars Recipe
Rated 5 stars out of 5
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  • Read 126 Reviews
Total Time:
13 hr 20 min
Prep
20 min
Inactive
12 hr 0 min
Cook
1 hr 0 min
Yield:
about sixteen 2-inch squares
Level:
Easy
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Ingredients

Crust:

  • 20 chocolate wafer cookies
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon finely ground coffee beans
  • 1/4 teaspoon fine salt

Filling:

  • 8 ounces semisweet chocolate, finely chopped
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature

Glaze:

  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon light or dark corn syrup
  • 2 tablespoons sour cream, at room temperature
  • 1/2 cup crushed candy canes

Directions

For the crust: Preheat the oven to 350 degrees F. Line an 8-inch-square baking dish with foil.

Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish, covering the bottom completely. Bake until the crust sets, about 15 minutes.

For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl at 75-percent power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the glaze: Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.

Cut into small bars or squares. Serve chilled or at room temperature.

Store the bars covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove the wrappers and place in a resealable plastic bag. Use a rolling pin to roll over and break up the candy into small pieces, about 1/4 inch or so.

Notes

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode.

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Newest Ratings and Reviews

Read all 126 reviews

  • on January 11, 2013

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

    people found this review Helpful.
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  • on January 10, 2013

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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.

    people found this review Helpful.
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  • on December 26, 2012

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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.

    people found this review Helpful.
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