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Peppermint Cheesecake Bars

Peppermint cheesecake bars have a buttery graham cracker crust, a smooth peppermint filling, and a crunchy crushed-candy topping. Bake them in a 9x13-inch pan, chill until thoroughly set, then cut into 24 bars.
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Prep Time 20 minutes
Cook Time 1 hour
cooling and chilling 5 hours
Total Time 6 hours 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Filling
  • 3 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
Topping
  • 0.5 cup peppermint candies crushed

Equipment

  • 1 9x13-inch baking pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides; lightly grease the parchment and exposed sides of the pan.
  3. Stir the graham cracker crumbs, sugar, and melted butter together until evenly moistened.
  4. Press the crumb mixture firmly into an even layer in the pan.
  5. Bake for 10 minutes, then set the pan on a rack to cool while you make the filling.
Make the filling and bake
  1. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium-low speed until smooth, scraping down the bowl as needed.
  2. Beat in the eggs one at a time on low speed, mixing just until combined.
  3. Mix in the sour cream, peppermint extract, and vanilla extract until smooth.
  4. Pour the filling over the crust.
  5. Bake for 40 to 50 minutes, until the edges are set, the center barely jiggles, and a thermometer inserted in the center reads 160°F.
  6. Cool the bars in the pan on a rack for 1 hour.
  7. Cover and refrigerate for at least 4 hours until thoroughly chilled.
Finish the bars
  1. Lift the chilled bars from the pan using the parchment overhang.
  2. Sprinkle with the crushed peppermint candies.
  3. Cut into 24 bars.

Notes

For a smooth filling, use the cream cheese and eggs at the specified temperatures and avoid overmixing. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free swap, use gluten-free graham cracker crumbs.