member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to lisa mailman      

Recipe Categories:

    Chocolate Peppermint Cheesecake Bars


    Source of Recipe


    .

    List of Ingredients




    Crisco butter no stick cooking spray
    3/4 cup Pillsbury best all purpose flour
    1/2 cup powdered sugar
    1/4 cup unsweetened cocoa powder
    1/2 cup cold butter
    1 (8 oz.) package cream cheese, softened
    1 (14 oz.) can Eagle Brand sweetened condensed milk
    2 large eggs
    1 1/2 teaspoons peppermint extract

    Chocolate glaze:
    1/4 cup semi-sweet chocolate chips
    1 tablespoon butter
    6 chocolate mint candies (optional), broken into pieces

    Recipe



    Heat oven to 350F. Line the bottom and sides of an 8 x 8 inch baking pan with foil. Coat lightly with no stick cooking spray.

    Combine flour, powdered sugar and cocoa in a large bowl. Cut in butter (mixture will be very dry and powdery). Press firmly on bottom of foiled-lined pan. Bake 15 minutes.

    Beat cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and peppermint extract, mixing well. Pour over prepared crust.

    Bake 35 to 40 minutes or until lightly browned around edges. Cool 30 minutes.

    Place chocolate chips and butter in small microwavable bowl. Microwave on High for 30 seconds. Stir. If necessary, continue to heat in 5 second intervals until smooth. Place in resealable plastic bag. Cut small tip off one corner of bag. Drizzle over cooled cheesecake. Sprinkle candy pieces on top.

    Chill. Remove from pan using edges of foil. Cut into bars.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |