Red Velvet Peppermint Cheesecake Bars

Set your Holiday Dessert table on fire with these delicious velvety red velvet cheesecake bars. Cheesecake baked with peppermint on top of a layer of red velvet equates to yummy, creamy, minty deliciousness.  Full Recipe Below!

Red Velvet Peppermint Cheesecake Bars

For the Cake

1/2 cup Crisco butter flavored Shortening

1/2 cup sugar

2 large Eggs

1 tsp vanilla extract

1 1/2 cup of Self Rising Flour

1 TB  unsweetened Cocoa Powder

1 TB red food coloring

For the Cream Cheese Filling

8oz cream cheese

1/4 cup sugar

1 large egg

1 tsp vanilla extract

1/4 cup crushed peppermint candy Canes

Instructions

1. Preheat oven to 350 degrees F. Line an 8-x-8-inch baking pan with aluminum foil. Spray with nonstick spray. Set aside.

2. In the bowl of your stand mixer, cream together butter and sugar, about 1-2 minutes. Add eggs, and vanilla and continue stirring until fully incorporated. Mix in salt and baking powder and stir until just combined. Add flour and baking cocoa powder and mix until barely incorporated. Finally, stir in food coloring and continue mixing until evenly distributed. Reserve a heaping ½ cup of dough. Press remaining dough into the prepared baking pan.

3. Meanwhile, in your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar. Add egg and vanilla and mix until just combined.  Pour mixture into an even layer on top of the dough in the pan. Drop remaining batter (1/2 cup) in small pieces over the cream cheese filling. Sprinkle half the crushed peppermint candy canes on top.

4. Place in the oven and bake for 35-40 minutes or until bars appear to be set. Remove from the oven and place pan on a wire rack to cool completely, about 1 hour. Transfer to the fridge and chill for at least 2 hours or overnight. Cut into 12 squares, top with remaining crushed candy canes and serve.

 

 

 

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