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Candy Cane Cheesecake Bars with Oreo Cookie Crust

Candy cane cheesecake bars have a creamy peppermint filling baked over a buttery Oreo cookie crust. Chill until firm, then finish each bar with crushed candy canes just before serving.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling and chilling 7 hours
Total Time 8 hours 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 30 Oreo cookies
  • 6 tbsp unsalted butter melted
For the filling
  • 4 block (8 oz) cream cheese softened
  • 1 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 cup sour cream at room temperature
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 4 eggs large, at room temperature
For the topping
  • 0.5 cup candy canes crushed

Equipment

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

Method
 

Make the crust
  1. Preheat the oven to 350°F.
  2. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the two long sides.
  3. Finely crush the Oreo cookies in a food processor or in a sealed bag.
  4. Mix the crushed Oreo cookies with the melted butter until evenly moistened.
  5. Press the crumbs firmly into an even layer in the pan.
  6. Bake for 10 minutes.
  7. Set the crust aside to cool while you make the filling.
Make the filling
  1. Beat the cream cheese in a large bowl with an electric mixer on medium-low speed until smooth.
  2. Add the sugar and flour and beat on low until combined, scraping down the bowl as needed.
  3. Mix in the sour cream, vanilla extract, and peppermint extract on low speed until smooth.
  4. Add the eggs one at a time, mixing on low just until each is incorporated.
  5. Pour the filling over the cooled crust.
  6. Smooth the top.
Bake and chill
  1. Reduce the oven temperature to 325°F.
  2. Bake for 40 to 50 minutes, until the edges are set and the center still has a slight jiggle when the pan is gently nudged.
  3. Cool in the pan on a wire rack for 1 hour.
  4. Cover and refrigerate for at least 6 hours, until firm.
Finish the bars
  1. Use the parchment overhang to lift the cheesecake from the pan.
  2. Cut into 24 bars.
  3. Sprinkle with the crushed candy canes just before serving.

Notes

For clean slices, make sure the cheesecake is firm before cutting and add the crushed candy canes just before serving. Store covered in the refrigerator for up to 5 days; these bars can be frozen. For a gluten-free swap, use gluten-free sandwich cookies and a 1:1 gluten-free flour.