Description
This Peppermint Bark Cheesecake combines a crisp Oreo cookie crust with a creamy white chocolate peppermint filling and a rich chocolate ganache topping. Perfect for the holiday season, this festive dessert offers layers of chocolate, peppermint, and cream cheese flavors all in one decadent cheesecake, complete with a crunchy candy cane garnish and optional homemade whipped cream.
Ingredients
Scale
Crust
- 35 Oreo cookies
- 5 Tablespoons unsalted butter (melted)
Filling
- 8 oz white chocolate bars (finely chopped)
- 24 oz cream cheese (softened, brick-style)
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup sour cream
- 2 large eggs (lightly beaten, room temperature preferred)
- ⅔ cup mini chocolate chips
- 3 Tablespoons crushed candy canes
Ganache Topping
- 3 oz dark or semisweet chocolate (chopped, chocolate chips or baking bar)
- ½ cup heavy cream
Additional Toppings (Optional)
- Additional crushed candy canes for topping
- Homemade whipped cream
Instructions
- Prepare the crust: Crush the Oreo cookies finely and combine them with melted unsalted butter. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Chill while preparing the filling.
- Melt white chocolate: Gently melt the finely chopped white chocolate bars using a double boiler or microwave in short intervals, stirring frequently to prevent burning. Allow to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar, vanilla extract, and peppermint extract, mixing well to combine. Incorporate the sour cream and continue mixing until smooth.
- Add eggs and melted chocolate: Slowly add the lightly beaten eggs to the cream cheese mixture, mixing gently to prevent overbeating. Then fold in the melted white chocolate ensuring even distribution.
- Fold in mix-ins: Gently fold in mini chocolate chips and crushed candy canes to the batter.
- Assemble cheesecake: Pour the cheesecake filling over the prepared Oreo crust, smoothing the top with a spatula.
- Bake the cheesecake: Preheat the oven to 325°F (163°C). Bake the cheesecake for approximately 45 minutes until the edges are set and the center is slightly jiggly but not liquid. No water bath is necessary for this recipe.
- Cool the cheesecake: Remove the cheesecake from the oven and let it cool at room temperature for about an hour. Then refrigerate for several hours or overnight to fully set.
- Prepare the chocolate ganache topping: Heat the heavy cream gently until just simmering and pour it over the chopped dark or semisweet chocolate. Let it sit for a few minutes, then stir until smooth and glossy.
- Apply ganache and garnish: Pour the ganache over the chilled cheesecake and smooth evenly. Sprinkle additional crushed candy canes over the top for a festive look and add homemade whipped cream if desired.
Notes
- This peppermint bark cheesecake can be made without a water bath, simplifying the baking process.
- Using brick-style cream cheese ensures the best texture for the cheesecake.
- Allow the melted white chocolate to cool slightly before mixing it into the batter to prevent scrambling the eggs.
- For best results, use room temperature eggs to ensure smooth incorporation.
- Refrigerate the cheesecake overnight for optimal firmness and flavor development.
- Optional toppings such as additional crushed candy canes and whipped cream add festive flair.
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 708 kcal
- Sugar: 50 g
- Sodium: 355 mg
- Fat: 48 g
- Saturated Fat: 27 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 120 mg
