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Candy Cane Swirled Cheesecake Bars

Candy Cane Swirled Cheesecake Bars
 
Yield:
96 servings

Ingredients

Ingredients Weights Measures
Crust
graham cracker crumbs 3.75 lb. 1 gal. + 2 cups
sugar 14 oz. 2 cups
unsalted butter, melted 2 lb. 1 qt.
Candy Cane Swirl
light corn syrup 38.4 oz. 3-1/3 cups
candy canes, crushed 1.25 lb. 3 cups
white chocolate, melted 12 oz. 1-1/2 cups
egg whites 4 fl oz 4 each
peppermint extract - 2 tsp.
PHILADELPHIA Cheesecake Batter 12 lb. 4 pouches

Directions

CRUSTS:
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).

CANDY Cane Swirl: Combine corn syrup, candy canes, chocolate, egg whites and extract until loose paste is formed.

POUR 1 pouch of Batter into a bowl; stir until creamy. Pour onto 1 prepared crust, spreading evenly with an off-set spatula. Pour 1-1/2 cups candy cane 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 Batter and crusts.

BAKE in 325ºF 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.
K:63804v01:155096
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Nutritional Information

Nutrition Information

Calories
 420
Total fat
 24 g
Saturated fat
 15 g
Cholesterol
 105 mg
Sodium
 270 mg
Carbohydrate
 44 g
Dietary fiber
 1 g
Sugars
 25 g
Protein
 5 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 4 %DV