Cooking Thursday

 The recipe I'm sharing today is really a Christmas recipe.  I made it for a family party and I also brought the leftovers to work.  It was a hit at both places. You may not make it now, but save it for next year!

Peppermint White Chocolate Cheesecake Bars

Crust
1 1/4 cup crushed oreo cookies
2 1/2 tablespoons white sugar
4 tablespoons melted butter

Cheesecake Filling
16 ounces cream cheese. softened
3/4 cups white sugar
1/3 cup + 1 1/2 tablespoon white chocolate chips
1/4 cup heavy whipping cream
1 teaspoon peppermint extract
2 large eggs
1/4 cup crushed peppermint candy cane

Topping:
dollop of whipped cream
extra crushed candy cane

Prepare Crust:
Preheat oven to 350 degrees.  Line 8x8 pan with parchment paper leaving overhand on 2 sides of pan.  Spray non-parchment lined sides of pan with cooking spray.
Stir together oreo crumbs, sugar and butter.  Press into prepared pan.
Bake in preheated oven for 10 minutes.

Prepare cheesecake filling:
Remove pan from oven and reduce oven temp to 325 degrees.
Melt white chocolate in microwave, in 30 second intervals, stirring between those times.  Set aside.
In large mixing bowl, add cream cheese and beat until fluffy and smooth. Add sugar and melted white chocolate, beating on low until combined. Beat in whipping cream and peppermint extract.
Add in eggs, one at a time, beating well with each addition. Mix until fully combined and smooth.
Stir in candy cane by hand.
Pour over crust and smooth.  Bake for 40-45 minutes.
Cool to room temperature, then chill for several hours or overnight.

To serve:
Remove bars from pan using parchment paper.
Run knife under hot water and wipe dry.  Cut bars repeating hot water step as needed.
Top each bar with a dollop of whipped cream and sprinkle crushed candy canes over top.

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