Green with Envy Cheesecake Bars

Green with Envy Cheesecake Bars
Staff Writer

McCormick

These cheesecake bars — with contrasting layers of green, white, and black — get a hint of sophistication from rich dark chocolate and refreshing pure peppermint extract. 

Directions

Preheat the oven to 350 degrees.

Mix together the cookie crumbs and butter. Press firmly onto the bottom of a foil-lined 9-inch square baking pan. Refrigerate until ready to use.

Beat the cream cheese and sugar in large bowl with an electric mixer on medium speed until well blended. Add the sour cream and peppermint extract; mix well. Add the eggs, 1 at a time, beating on low speed after each addition just until blended. Pour ½ of the batter over the crust. Tint the remaining batter green with the food coloring. Pour over the white batter in the pan.

Bake for 25-30 minutes or until the center is almost set. Cool completely on wire rack.

Refrigerate for 4 hours or overnight. Lift out of the pan onto cutting board. Cut into bars. Drizzle the bars with melted chocolate. Store leftover bars in the refrigerator.

Nutrition

Calories per serving:

429 kcal

Daily value:

21%

Servings:

8
  • Carbohydrate, by difference 47 g
  • Protein 5 g
  • Total lipid (fat) 27 g
  • Vitamin A, IU 98 IU
  • Vitamin A, RAE 23 µg
  • Vitamin D 6 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 1 g
  • Calcium, Ca 64 mg
  • Carotene, beta 5 µg
  • Cholesterol 9 mg
  • Choline, total 10 mg
  • Fatty acids, total monounsaturated 9 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 11 g
  • Fiber, total dietary 5 g
  • Folate, food 12 µg
  • Folate, total 12 µg
  • Iron, Fe 2 mg
  • Lactose 2 g
  • Magnesium, Mg 34 mg
  • Niacin 2 mg
  • Phosphorus, P 111 mg
  • Potassium, K 224 mg
  • Retinol 22 µg
  • Selenium, Se 1 µg
  • Sodium, Na 112 mg
  • Starch 8 g
  • Sucrose 14 g
  • Sugars, total 21 g
  • Tocopherol, gamma 1 mg
  • Water 11 g
  • Zinc, Zn 1 mg
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