 | From Start Sampling |
Prep time 15 min
Cook Time 55 min
Servings: 20 bars
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
Directions:
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.
Source: Pillsbury
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