Peppermint White Chocolate Cheesecake
Bars
Perfect for
the holidays, these cheesecake bars are made of creamy white chocolate,
peppermint extract, and sprinkled with pieces of candy cane!
Ingredients
Gluten free
crust
- 3 tbsps sugar
- 1/2 tsp Salt
- 1/3 cup butter
- 2 cups fine almond flour
Cheesecake
- 2 eggs
- 1 tsp vanilla
- 1/2 cup powdered sugar
- 1/2 cup crushed candy canes gluten free
- 2 8 oz packages PHILADELPHIA cream cheese (250g) room temperature
Topping
- 3 tbsps crushed candy canes gluten free
- 4 oz white chocolate baking squares melted
Instructions
Preheat the
oven to 350
Gluten-free
crust
First, line
the bottom of a 9x9 square pan with parchment paper.
Then, in a
small bowl, melt the butter in the microwave.
In a medium
bowl, combine the almond flour, sugar, salt and butter. Mix until homogeneous.
If you want a chocolate crust, add 1/4 to 1/2 cup of cocoa powder (to taste) +
2 tablespoons of butter.
Press into a
9x9 square pan.
Cheesecake
topping
First, in a
large bowl, beat PHILADELPHIA Cream Cheese and powdered sugar until smooth,
using an electric beat or a stand mixer.
Then, add
the eggs and vanilla. Beat over medium-high heat for 1 to 2 minutes.
Fold the
crushed candy canes with a spatula or wooden spoon. Do not beat (this will dye
all the dough pink).
Pour on the
almond flour base and bake for 40 minutes. the top should be slightly unstable.
Remove from
the oven and let stand for 30 minutes.
Candy cane
filling
Melt the
white chocolate in a double boiler (or melt it in the microwave if you are
short on time). Drizzle the cheesecake and garnish with the rest of the crushed
candy canes.
Transfer to
the refrigerator and let stand overnight, or at least 4 hours.
Slice into
12 squares.
Happy
Cooking Time.
