Best Chocolate Mint Cheesecake Bars Recipes

CHOCOLATE MINT CHEESECAKE BARS

Steps:

• HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
• BAKE 6 minutes. Cool.
• BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
• BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.

ST. PATRICK'S CHOCOLATE & MINT CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
• Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
• Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
• Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
• Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
• Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
• Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
• Pour batter over the chocolate crust in the 9x13 pan.
• Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
• Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
• Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
• Remove pan from oven and cool completely.
• Cover and refrigerate until chilled, at least 2 hours.
• Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
• Pour melted chocolate into a resealable plastic bag.
• Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
• Cut cake into bars to serve.

CHOCOLATE MINT CHEESECAKE BARS

Steps:

• Preheat oven to 350. In large bowl, combine flour, sugar, cocoa and baking soda; mix well. Cut in margarine until crumbly (mixture will be dry). Press firmly onto bottom of 13x9-inch baking pan. Bake 15 min. Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, extract and food coloring if desired; mix well. Pour evenly over baked crust. Bake 20 min. or until lightly browned around egdes. Cool. Drizzle with chocolate glaze. Chill. Cut into bars. Store covered in refrigerator.

CHOCOLATE MINT CHEESECAKE BARS

Steps:

• 1. Ingredients 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs 1/2 cup butter or margarine, melted 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 2 eggs 1 tablespoon peppermint extract 1/2 cup semi-sweet chocolate chips 2 teaspoons Crisco All-Vegetable Shortening 14 creme de menthe thin candies, chopped
• 2. Directions 1. Preheat oven to 325 degrees F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool. 2. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill. 3. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.