Loaded
For the Crust:
- 1 3/4 Cups Crushed Chocolate Sandwich Cookies, fillings removed
- 2 Tablespoons Granulated Sugar
- 1/2 Cup Salted Butter, melted
For the Cheesecake Filling:
- 8 Ounces Cream Cheese, softened
- 1/2 Cup Granulated Sugar
- 1/4 Cup Heavy
- Cream
- 2 Teaspoons Pure Vanilla Extract
- 1/2 Teaspoon Pure Peppermint Extract
- 1 Large Egg
- 1/3 Cup Scharffen Berger 100% Cacao Unsweetened Cocoa Powder
For the Ganache Layer:
- 8 Ounces Scharffen Berger 62% Semisweet Dark Chocolate Baking Chunks
- 1/2 Cup Heavy Cream
Instructions:
- Preheat oven to 350°. Spray an 8x8 inch baking dish with nonstick
- spray and line with parchment paper.
- To begin, scrape the filling out of 28 chocolate sandwich cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs.
- Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
- Into your bowl of chocolate crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture is fully combined (about 20 seconds or so).
- Press the crust into the prepared pan and set aside.
For the Cheesecake Filling:
- Beat cream cheese with a hand mixer or in a standing mixer, or whisk well until smooth and creamy. Add sugar and mix to incorporate. Add heavy cream, vanilla, peppermint, and egg and mix until incorporated. Add cocoa powder and mix until no powder remains.
- Pour the cheesecake filling into the prepared pan. Bake for 20-25 minutes or until set on the outside and slightly soft in the middle.
- Allow to cool in the refrigerator for 30 minutes.
For the Ganache:
- Heat the heavy cream on high in the microwave for one minute, or warm on the stovetop in a saucepan on medium to high heat until bubbles just begin to form. Carefully remove cream.
- Add chocolate chunks and let it sit for 5 minutes. Whisk well until smooth. Pour the ganache over the cheesecake bars, and with a spatula, gently spread evenly over the top. Sprinkle with crushed candy canes if desired. Refrigerate for 30 minutes before serving to allow the ganache to set.
Store any leftovers covered in the refrigerator for up to four days.
Enjoy!
Recipe courtesy of Heather Templeton, www.heathershomebakery.com.
