Entertaining: Chocolate Cheesecake Candy Cane Bars

PHOTOGRAPHY BY Taylor Mathis

Our Peachy family gathered for a wonderful soirée to kick off the holiday season. We shared our favorite holiday appetizers and sides. Today Lisa Newell, our Creative Director, shares with you one of her favorite desserts to prepare for the holidays…chocolate cheesecake candy cane bars! Treat yourself this holiday season and make these decadent bite-sized bars…you won’t regret it. 

[schema type=”recipe” name=”Chocolate Cheesecake Candy Cane Bars” image=”http://peachythemagazine.com/peachy/wp-content/uploads/2014/12/ent_bars.jpg” yield=”makes about 25 small squares” ingrt_1=”20 chocolate wafer cookies” ingrt_2=”3 tablespoons unsalted butter, melted” ingrt_3=”1 tablespoon sugar” ingrt_4=”1/2 teaspoon finely ground coffee beans” ingrt_5=”1/4 teaspoon fine salt” ingrt_6=”8 ounces semisweet chocolate chips” ingrt_7=”1 (8 ounce) block cream cheese, room temperature” ingrt_8=”2/3 cup sugar” ingrt_9=”1/2 cup sour cream” ingrt_10=”2 eggs, room temperature” ingrt_11=”4 ounces bittersweet chocolate, chopped ” ingrt_12=”2 tablespoons unsalted butter” ingrt_13=”1 teaspoon corn syrup” ingrt_14=”2 tablespoons sour cream, room temperature” ingrt_15=”1/2 cup candy canes, broken into small pieces” instructions=”FOR THE CRUST: Preheat the oven to 350°. 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% power until softened, about 2 minutes. Stir, and continue to heat if necessary until completely melted, up to 2 minutes more. (Alternatively, melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring 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, add the melted chocolate and blend 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. Place pan on a rack to cool. FOR THE GLAZE: Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75% power until melted, about 2 minutes. Stir the ingredients together until smooth then add the sour cream. Spread the glaze evenly over the cake and scatter the crushed candy canes over top. Cool completely in pan, then refrigerate overnight. Lift chilled cake from pan using the edges of foil lining. Flatten foil before cutting cake into small bars or squares. Serve chilled or at room temperature.” ]