Peppermint bark cheesecake
From the peppermint crust to chunky peppermint bark in the filling, this peppermint bark cheesecake is bursting with peppermint flavor from top to bottom. It's the holiday's most pepperminty dessert!
Prep Time35 mins
Cook Time1 hr 30 mins
Chilling time5 hrs
Total Time2 hrs 5 mins
- 4 ounces white chocolate broken into pieces
- 4 ounces semi-sweet chocolate broken into pieces
- 1 teaspoon vegetable coconut, or canola oil, divided
- ¼ teaspoon peppermint extract divided
- ⅓ cup candy cane crushed
- 24 chocolate or peppermint sandwich cookies like Oreos or Joe-Joes, finely crushed
- 5 Tablespoons unsalted butter melted
- 4 - 8 ounces cream cheese softened
- 1 and ¼ cups granulated sugar
- ¾ cup sour cream or Greek yogurt
- 3 Tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 teaspoon vanilla extract
- 2 teaspoon peppermint extract
- 3 eggs
- Peppermint bark chopped into small pieces
- 5.5 ounces white chocolate finely chopped
- ½ cup heavy cream
- ¾ cup whipped cream
- Crushed candy cane or hard peppermint candies
- dark chocolate pieces
Make the peppermint bark
Place a sheet of parchment paper on a baking sheet. Melt the white chocolate with ½ teaspoon vegetable oil in a microwave-safe bowl for about 45 seconds and mix well. Add in ⅛ teaspoon of peppermint extract and mix until smooth. Spread the melted chocolate onto the parchment paper and place in the freezer for 15-20 minutes to set.
Repeat with the semi-sweet chocolate - melt the chocolate with the remaining oil in a microwave-safe bowl for 45-60 seconds and mix well. Add the remaining peppermint extract and mix until smooth. Spread the semi-sweet chocolate on top of the white chocolate layer and sprinkle with crushed candy cane bits. Place it back in the freezer until set (can do this overnight).
Once the bark has cooled completely, chop it into small chunks and return them to the freezer until you're ready to assemble the cheesecake.
Make the crust
Line the bottom of 9-inch springform pan with parchment paper and grease the sides of the pan. Wrap the exterior of the pan with two layers of thick aluminum foil.
Mix together the crushed cookie crumbs with the melted butter. Then transfer it to your springform pan. Gently press down with a spatula or the bottom of a cup to keep the crumbs together. Set in the refrigerator briefly.
Make the filling
Preheat your oven to 350 degrees F. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat cream cheese and sugar on medium speed until smooth and creamy. Beat in the sour cream/Greek yogurt, flour, salt and extracts. Add eggs individually and mix until just combined.
Turn the mixer off and gently fold in the peppermint bark chunks. Pour the batter into your springform pan onto the cookie crust. Smooth out the top.
Reduce your oven temperature to 325 degrees F and bake the cake for 70-90 minutes or until center is no longer jiggly.Turn the oven off and leave the cheesecake in the oven (with the door shut) for an additional 30 minutes.
Allow the cheesecake to come to room temperature before placing in the refrigerator to cool completely (at least 4 hours or up to overnight).
Make the white chocolate ganache
If desired, you can decorate the top of the cheesecake with any combination of whipped cream, crushed candy cane and chopped chocolate. Store the cheesecake, covered, in the refrigerator. It will keep for several days if it lasts that long.
Source: Lil' Luna