To set off the sweetness there’s an interesting additional ingredient: a touch of coffee in the crust. For best results, like other cheesecakes, these squares should be chilled overnight so they set completely and slice cleanly.
| Level: | Easy |
| Total: | 9 hr 5 min |
| Prep: | 20 min |
| Inactive: | 8 hr |
| Cook: | 45 min |
| Yield: | about 16 (2-inch) squares |
Ingredients
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon finely ground coffee beans
- 1/4 teaspoon fine salt
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon light or dark corn syrup
- 2 tablespoons sour cream, at room temperature
- 1/2 cup crushed candy canes
Instructions
- For the crust: Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
- Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
- For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl; at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively; put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth).
- Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
- Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
- For the glaze: Put the chocolate, butter and corn syrup in a microwave safe bowl and heat at 75% until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
- Cut into small bars or squares. Serve chilled or at room temperature.
- Store the bar covered in the refrigerator for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 305 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 140 mg |
| Serving Size | 1 of 16 servings |
| Calories | 305 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 140 mg |
Reviews
This dessert was a hit with family and friends! Very rich and so we served smaller pieces. I also left off the candy cane topping. If you have leftovers, don’t hesitate to freeze them. They came out of the freezer perfect.
Absolute decadence! Roll your eyes to the back of your head and flutter your eyelashes while you savor the flavors in your mouth. Amazing!
I didn’t do the peppermint topping and went with some nice red and white balls for Christmas. Next time, I am buying gold leaves to sprinkle on top. This cake is worthy!
I didn’t do the peppermint topping and went with some nice red and white balls for Christmas. Next time, I am buying gold leaves to sprinkle on top. This cake is worthy!
Also, to make cutting your 1×1 inch squares easier, which is an appropriate size, dip your knife in warm water and clean your knife off between each cut. Dip in warm water, wipe clean, cut, repeat.
I LOVED this recipe! Even though it took me forever it was one of the best things I’ve ever had!!!
Is there an equivalent unit of measure for wafer cookies? I have chocolate grahams. I would substitute, but I don’t think they would be equal by per cookie volume.
This was great! I did not add candy canes.
Everyone loves this recipe – I skip the candy canes because of texture – too crunchy – and add some other holiday sprinkle.
No words for this beyond beautiful treat
Takes a while but best thing ever! Had SO MANY compliments on it!
It took a longgg time, but it was WORTH IT!!! WOW Are they amazing!!!! So delicious! I used peppermint cookies for the crust instead of just chocolate ones;)
Rich, indulgent, perfect!