Peppermint Cheesecake Bars

One of the best parts of the season has to be finding new things to cook and bake. Last year, I discovered peppermint chocolate sandwich cookies at the store, and knew they were just begging to be made into a yummy dessert. There's no such thing as too much peppermint, so these bars start out with a chocolate peppermint crust, and are topped with a peppermint mocha infused cheesecake layer, then topped with crushed peppermint candies! Don't worry, it's not overwhelming. It's perfect.

These bars are quick to make, but they need to rest and chill for a while, so plan accordingly.

Crush the cookies with a rolling pin, or in a food processor. Combine with the melted butter

and press into the bottom of a foil-lined 8 or 9 inch pan.

Refrigerate the crust while you make the filling. Using an electric mixer, beat the cream cheese and sugar

until smooth. Add the eggs one at a time and beat well after each addition. Mix in the coffee creamer.

Fold in half of the crushed candies.

Pour the cheesecake batter into the crust.

Sprinkle with the remaining crushed candies.

Bake for 40 minutes. Then turn off the oven, open the door slightly and let the cheesecake cool in the oven for an hour.

Remove to cool completely on a wire rack. Refrigerate for 2 hours before removing from the pan, peeling off the foil,

then cutting into bars and serving.

One year ago: Chocolate Kissed Gingerbread
Two years ago: Sweet and Salty Breakfast Monte Cristos
Three years ago: Macaroon Kisses
Four years ago: Chocolate Coconut Neopolitans

Find more inspiration at Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Create Link Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff, Ingredient Spotlight.

Peppermint Cheesecake Bars

18 Chocolate-peppermint sandwich cookies (or regular)
1/4 cup butter, melted
2 - 8 oz. packages reduced fat cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup Peppermint Mocha coffee creamer
1/4 cup crushed peppermint candies or candy canes

Crush the cookies with a rolling pin, or in a food processor. Combine with the melted butter and press into the bottom of a foil-lined 8 or 9 inch pan. Refrigerate the crust while you make the filling.

Using an electric mixer, beat the cream cheese and sugar until smooth. Add the eggs one at a time and beat well after each addition. Mix in the coffee creamer. Fold in half of the crushed candies.

Pour the cheesecake batter into the crust. Sprinkle with the remaining crushed candies.

Bake at 325 for 40 minutes. Turn off the oven, open the door slightly and let the cheesecake cool in the oven for an hour. Remove to cool completely on a wire rack. Refrigerate for 2 hours before removing from the pan, peeling off the foil, then serving.