Candy Cane Swirled Cheesecake Bars

Candy Cane Swirled Cheesecake Bars
Yield:
96 servings, 1 piece (90 g) each

Ingredients

Ingredients Weights Measures
Crust
graham crumbs 3.75 lb. [1.7 kg] 1 gal. [4.5 L]
sugar 14 oz. [400 g] 2 cups [500 mL]
unsalted butter, melted 2 lb. [900 g] 1 qt. [1 L]
Cheesecake Batter
Philadelphia Light Brick Cream Cheese Spread, softened 4 lb. [1.8 kg]
sugar 14 oz. [400 g] 2 cups [500 mL]
flour 1.5 oz. [45 g] 6 Tbsp. [90 mL]
vanilla 1 oz. [30 g] 2 Tbsp. [30 mL]
light sour cream 1 lb. [450 g] 2 cups [500 mL]
whole eggs 1 lb. [450 g] 8 each
Candy Cane Swirl
light corn syrup 2 lb. [1.1 kg] 3-1/3 cups [825 mL]
candy canes, crushed 1.25 lb. [565 g] 3 cups [750 mL]
white chocolate, melted 12 oz. [340 g] 1-1/2 cups [375 mL]
egg whites 4 oz. [115 g] 4 each
peppermint extract 2 tsp. [10 mL]
Crust
graham crumbs 1 lb. [850 g] 2 qt. [2.25 L]
sugar 7 oz. [200 g] 1 cup [250 mL]
unsalted butter, melted 1 lb. [450 g] 2 cups [500 mL]
Cheesecake Batter
Philadelphia Light Brick Cream Cheese Spread, softened 2 lb. [900 g]
sugar 7 oz. [200 g] 1 cup [250 mL]
flour 3 Tbsp. [45 mL]
vanilla 1 Tbsp. [15 mL]
light sour cream 8 oz. [225 g] 1 cup [250 mL]
whole eggs 8 oz. [225 g] 4 each
Candy Cane Swirl
light corn syrup 1.25 lb. [565 g] 1-2/3 cups [400 mL]
candy canes, crushed 10 oz. [285 g] 1-1/2 cups [375 mL]
white chocolate, melted 6 oz. [170 g] 3/4 cup [175 mL]
egg whites 2 oz. [60 g] 2 each
peppermint extract 1 tsp. [5 mL]

Directions

Crust: Combine graham crumbs, sugar and butter; press onto bottoms of 4 parchment paper-lined half sheet pans (or 2 half sheet pans for trial recipe).

Cheesecake Batter: Place cream cheese, sugar and vanilla in bowl of mixer fitted with paddle attachment. Beat on medium speed until well blended, stopping occasionally to scrape bottom and side of bowl. Blend in sour cream. Add eggs, 1 at a time, mixing just until blended after each addition. Pour batter evenly onto prepared crusts.

Candy Cane Swirl: Combine all ingredients until loose paste is formed. Spoon 1-1/2 cups (375 mL) mixture into a pastry bag fitted with a plain tip. Insert tip just below surface of cheesecake and swirl mixture into batter while making small circles over the entire surface. Repeat with remaining candy cane mixture and cheesecakes.

Bake in 325ºF (160ºC) standard oven 35 to 40 min. or until cheesecake is set, rotating halfway through baking.

Cool completely on cooling racks. Refrigerate several hours or overnight. Cut each pan into 24 squares.

Kraft Kitchens Tips

Substitute
Prepare using peppermint candies if candy canes are not available.
Size Wise
Serve your customers a piece of this rich and indulgent treat to celebrate special occasions.

571014 : 156904

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Nutritional Information
Calories
 310
Total fat
 15 g
Saturated fat
 9 g
Cholesterol
 55 mg
Sodium
 240 mg
Carbohydrate
 40 g
Dietary fibre
 1 g
Sugars
 23 g
Protein
 4 g
Vitamin A
 10 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 4 %DV