12 Days of Treats! Day One-Chocolate Cheesecake Candy Cane Bars

It's hard to believe that these are the last few weeks Will and I will ever have as a family of two. It looks like our little one may be arriving before Christmas due to a couple of medical issues popping up, and even though time is of the essence, I'm determined to get in as much holiday baking and decorating as possible. Usually I like to take my time and space things out, but since I don't know how much time I'll be able to devote to my blog in the near future, I decided to go ahead with my plan to include the 12 Days of Treats. Some of these recipes (like this particular one) I recently found via searches on my favorite websites. Other recipes have been passed down to me by my nana and mother over the years, and they will always conjure up the most wonderful Christmas memories.

I decided to make this cheesecake recipe first, since I happened to have all of the ingredients on hand (trust me, this never happens! I am famous for having to make an emergency run to the grocery store when I'm in the middle of a recipe!). Even though an 8-inch square pan of cheesecake doesn't seem like a lot, trust me you will have more than enough. These little bars are extremely rich, and if you're talented enough to cut them into small pieces without destroying the crust-I'm not, for the record-you will have very satisfied family members, friends, co-workers, and neighbors.

Let the Christmas baking extravaganza commence!!

Source: Food Network

Ingredients:

Crust:

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

Filling:

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

Glaze:

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

Directions:

1. Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

2. For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine.

3. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

4. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave 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.)

5. Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed.

6. Add the eggs and pulse until just incorporated.

7. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

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

9. For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes.

10. Stir the ingredients together until smooth; add the sour cream.

11. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

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

13. Store cookies covered in the refrigerator for up to 5 days.


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