Swirls-Of-Peppermint Cheesecake Bars

• servings: 32 bars
• active time: 25 minutes
• total time: 6 hours

Ingredients

Crust

Nonstick cooking spray

2 cups finely crushed chocolate graham crackers

2 Tbsp sugar

⅓ cup butter, melted

1/4 teaspoon salt

Cheesecake

2 8-oz. pkg. cream cheese, softened

198g sugar

1 tsp. vanilla

½ tsp. peppermint extract

¼ cup milk

4 eggs, lightly beaten

Several drops red food coloring

¼ cup crushed peppermint candies

Directions

1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil (see “Silver Lining,” recipe #15), extending foil over edges; grease with cooking spray.

2. For crust, in a medium bowl combine crushed graham crackers and the 2 Tbsp. sugar; stir in melted butter. Press mixture into bottom of prepared pan.

3. In a large bowl beat cream cheese, the 1 cup sugar, the vanilla, and peppermint extract with a mixer on medium until smooth. Beat in milk until combined. Stir in eggs until combined.

4. Evenly spread cream cheese mixture over crust. Drop red food coloring in random spots over cream cheese mixture. Using a thin metal spatula, swirl slightly to marble (tip, above right).

5. Bake until edges are puffed and center is set, about 25 minutes. Cool in pan on a wire rack 1 hour. Cover and chill 4 to 24 hours.

6. Use foil to lift uncut bars out of pan. Cut into bars, wiping knife between cuts. Sprinkle with crushed candies before serving. To store, refrigerate in an airtight container up to 3 days.