Peppermint Bark Cheesecake Recipe

Serving: 12-16 slices
Cooking Time: 1 hour 30 minutes (plus 6 hours chilling time)

Ingredients

For the Chocolate Crust:

• 2 cups chocolate cookie crumbs (about 24 Oreos, filling removed)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt

For the Peppermint Cheesecake Filling:

• 32 oz cream cheese (four 8-oz packages), room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup sour cream
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 4 large eggs, room temperature
• 1/2 cup white chocolate chips, melted and cooled
• Red gel food coloring (optional, for marbling)

For the Peppermint Bark Topping:

• 8 oz white chocolate, chopped
• 4 oz dark or semi-sweet chocolate, chopped
• 1/2 teaspoon peppermint extract
• 1/2 cup crushed candy canes or peppermint candies
• Extra whole candy canes for decoration

For Assembly:

• Whipped cream for serving
• Extra crushed peppermints
• Fresh mint leaves for garnish

Instructions

Prepare the Pan

Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath. Grease the inside with butter or cooking spray.

Make the Chocolate Crust

In a medium bowl, combine chocolate cookie crumbs, melted butter, sugar, and salt. Mix until mixture resembles wet sand and holds together when pressed. Press firmly into the bottom and 1 inch up the sides of prepared pan. Bake for 10 minutes, then cool while preparing filling.

Beat the Cream Cheese

In a large bowl using an electric mixer, beat cream cheese on medium speed for 2-3 minutes until smooth and fluffy with no lumps. Scrape down bowl frequently. Smooth cream cheese is crucial for a silky cheesecake.

Add Sugar and Flavoring

Add sugar and beat for 2 minutes until well combined. Add sour cream, flour, vanilla extract, and peppermint extract, beating until smooth. The flour helps stabilize the filling and prevent cracking.

Incorporate Eggs Gently

Add eggs one at a time, beating on low speed just until incorporated after each addition. Don’t overmix once eggs are added – this incorporates too much air and can cause cracking. Fold in melted white chocolate until just combined.

Create Peppermint Swirl (Optional)

For a marbled effect, remove 1 cup of batter and tint it pink with red food coloring. Pour plain batter into crust, then drop spoonfuls of pink batter on top. Use a knife to gently swirl, creating a marbled pattern.

Prepare Water Bath

Place springform pan in a large roasting pan. Pour hot water into roasting pan until it reaches halfway up the sides of the springform pan. The water bath prevents cracking and ensures even, gentle cooking.

Bake to Perfection

Bake for 70-80 minutes until edges are set but center still jiggles slightly when gently shaken. The cheesecake will continue to set as it cools. Don’t overbake or it will be dry and cracked.

Cool Gradually

Turn oven off and crack the door open. Let cheesecake cool in oven for 1 hour – this gradual cooling prevents dramatic temperature changes that cause cracking. Remove from water bath and cool completely on a wire rack.

Chill Thoroughly

Once at room temperature, cover with plastic wrap and refrigerate for at least 6 hours or overnight. The cheesecake must be completely chilled before adding topping.

Make the Peppermint Bark

Line a baking sheet with parchment paper. Melt dark chocolate and spread into a thin layer. Let set for 10 minutes. Melt white chocolate, stir in peppermint extract, and spread over dark chocolate. Immediately sprinkle with crushed candy canes. Refrigerate until firm, then break into pieces.

Top and Decorate

Just before serving, arrange peppermint bark pieces decoratively on top of chilled cheesecake. Add whole candy canes, extra crushed peppermints, and fresh mint leaves for a festive presentation.

Slice and Serve

Run a knife under hot water and wipe dry before each cut for clean slices. Remove springform ring and transfer slices to plates. Serve with whipped cream if desired.

Nutritional Information

Per slice (based on 12 slices):

• Calories: 485
• Protein: 8g
• Carbohydrates: 52g
• Fat: 28g
• Fiber: 1g
• Sodium: 320mg
• Calcium: 12% daily value
• Saturated fat: 17g
• Cholesterol: 115mg

Helpful Tips

Room Temperature Ingredients: This is crucial for smooth, lump-free filling. Cold cream cheese creates lumps that won’t disappear. Leave cream cheese, eggs, and sour cream at room temperature for 1-2 hours before baking.

Preventing Cracks: Use a water bath, don’t overmix after adding eggs, don’t overbake, and cool gradually in the oven. These steps virtually guarantee a crack-free cheesecake.

Peppermint Extract Strength: Peppermint extract is potent. Start with less and taste – you can always add more. Too much creates an overwhelming, medicinal flavor.

White Chocolate Quality: Use good-quality white chocolate, not white coating or chips labeled “white morsels.” Real white chocolate contains cocoa butter and melts smoothly.

Candy Cane Crushing: Place candy canes in a sealed plastic bag and crush with a rolling pin or meat mallet. Pulse briefly in a food processor for finer texture. Don’t crush too fine or they’ll dissolve.

Water Bath Safety: Wrapping the pan well with foil is essential. Even a small leak can ruin the crust. Use heavy-duty foil and wrap thoroughly.

Make-Ahead Timeline: Make cheesecake up to 3 days ahead and store covered in refrigerator. Add peppermint bark topping just before serving to maintain crunch.

Storage Guidelines: Store covered in refrigerator for up to 5 days. The peppermint bark may soften slightly over time but will still taste delicious.

Serving Temperature: Cheesecake is best served cold directly from the refrigerator. Let sit at room temperature for 10 minutes before slicing for easier cutting.

Holiday Presentation: For stunning presentation, arrange peppermint bark pieces standing up vertically around the edge, creating a dramatic crown. Add fresh cranberries and rosemary sprigs for extra holiday flair.