Peppermint Bark Cheesecake: 5 Reasons to Love it

When it comes to holiday desserts, few treats are as beloved as peppermint bark. The combination of rich chocolate, creamy white chocolate, and the refreshing crunch of peppermint creates a festive flavor that’s hard to resist. But what if you could take this classic holiday treat and transform it into an elegant dessert that’s sure to impress? Enter Peppermint Bark Cheesecake a stunning dessert that combines all the deliciousness of peppermint bark with the creamy texture of cheesecake.

This recipe not only looks fantastic but also delivers on taste, making it an ideal choice for holiday gatherings, dinner parties, or just to treat yourself. In this blog post, we’ll take you through why this cheesecake is a must-try, provide you with a detailed ingredient list, and guide you step-by-step through the baking process so that you can create your own unforgettable peppermint bark cheesecake.

Why You’ll Love This Recipe

A Show-Stopping Dessert

The Peppermint Bark Cheesecake is not just a treat for the taste buds; it’s also a feast for the eyes. The layers of chocolate and white chocolate cheesecake, topped with crushed candy canes, create a beautiful contrast that is sure to draw compliments. Whether you’re serving it at a holiday party or enjoying it as a special treat at home, this cheesecake is bound to be a conversation starter.

Easy to Make

Despite its impressive appearance, this cheesecake is surprisingly easy to make. The recipe breaks down the process into manageable steps, allowing even novice bakers to create a stunning dessert. With the right guidance, you’ll find that making a layered cheesecake isn’t as daunting as it seems.

Perfect for Any Occasion

While this cheesecake is particularly festive for the holidays, its delicious flavor profile makes it suitable for any occasion. Whether you’re celebrating a birthday, hosting a dinner party, or simply indulging yourself, this cheesecake fits the bill.

Customizable

One of the best things about this recipe is its versatility. You can easily adjust the flavors or toppings to suit your preferences. Want to add a hint of mocha? Swap out some of the chocolate for espresso-infused chocolate. Prefer a different topping? Use crushed Oreos or chopped nuts instead of candy canes. The possibilities are endless!

A Crowd-Pleaser

With its rich flavors and creamy texture, this cheesecake is sure to please everyone at your table. The combination of chocolate and peppermint is a classic that appeals to both kids and adults, making it the perfect dessert for family gatherings or holiday celebrations.

Ingredients

Creating the perfect Peppermint Bark Cheesecake requires a few key ingredients, each contributing to the rich and creamy texture and delightful flavor. Here’s what you’ll need:

For the Oreo Crust

• 28 Oreo cookies: These form the base of your crust and add a delicious chocolatey flavor.
• 5 tablespoons unsalted butter: Melted, to bind the crumbs together.

For the Cheesecake Filling

• 24 ounces cream cheese: Full-fat, brick-style cream cheese, softened to room temperature for a smooth texture.
• 1 cup granulated sugar: For sweetness.
• 3 large eggs: Room temperature.
• 2 large egg yolks: Room temperature (discard or save the whites for another recipe).
• 1 teaspoon peppermint extract: For that classic minty flavor.
• 5 ounces dark chocolate: Finely chopped, for the chocolate layer.
• 5 ounces white chocolate: Finely chopped, for the white chocolate layer.
• 1 cup whipping cream: For making the ganache and adding richness.

For the Topping

• 5 ounces dark chocolate: For the ganache topping.
• 1/2 cup whipping cream: To create the ganache.
• 2 candy canes: Crushed, for garnish.

Tips for Ingredients

• Use Full-Fat Ingredients: The cream cheese and whipping cream should be full-fat to achieve the richest flavor and texture.
• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for easier mixing and a smoother batter.
• Quality Chocolate: Use high-quality chocolate for the best flavor in both the cheesecake and the ganache.

Step-by-Step Instructions

Creating your own Peppermint Bark Cheesecake may seem like a challenge, but with these detailed steps, you’ll be able to achieve cheesecake perfection!

Step 1: Prepare the Springform Pan

Preheat your oven to 325°F (170°C). To prevent leaks during baking, wrap the outside of a 9-inch springform pan in a disposable oven bag, securing it tightly. Additionally, wrap the pan in aluminum foil, ensuring the bottom and sides are well-covered.

Step 2: Make the Oreo Crust

1. Crush the Cookies: In a food processor, pulse the Oreo cookies until they form fine crumbs. Alternatively, place them in a freezer bag and crush them with a rolling pin.
2. Combine with Butter: Mix the crushed cookies with the melted butter until well combined.
3. Press into Pan: Press the mixture into the bottom of the springform pan, creating a slight lip around the edges.
4. Bake: Bake the crust in the preheated oven for 8-10 minutes. Remove and leave the oven on.

Step 3: Prepare the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, beat the cream cheese and sugar until smooth, making sure there are no lumps.
2. Add Eggs and Extract: Whisk together the eggs and egg yolks in a separate bowl, then mix them into the cream cheese mixture along with the peppermint extract. Mix until just combined.
3. Divide the Batter: Separate the batter into two equal portions.

Step 4: Make the Chocolate Layer

1. Melt the Chocolate: Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of cream until almost boiling, then pour it over the chocolate. Let it sit for 5 minutes.
2. Whisk Until Smooth: Whisk the chocolate mixture until smooth. If it hasn’t fully melted, microwave it in 30-second intervals, whisking in between.
3. Combine with Batter: Pour the chocolate mixture into one half of the cheesecake batter and mix until smooth.

Step 5: Make the White Chocolate Layer

1. Repeat the Process: For the white chocolate layer, finely chop the white chocolate and place it in another heatproof bowl. Repeat the process of pouring hot cream over it and whisking until smooth.
2. Combine with Remaining Batter: Mix the white chocolate into the other half of the cheesecake batter.

Step 6: Assemble and Bake

1. Prepare the Water Bath: Place the wrapped springform pan in the center of a large roasting pan.
2. Layer the Cheesecakes: Carefully pour the chocolate cheesecake layer into the springform pan and smooth it into an even layer. Spoon the white chocolate layer on top, ensuring you do not disturb the chocolate layer.
3. Add Hot Water: Pour about 1/2 to 1 inch of hot water into the roasting pan.
4. Bake: Place the roasting pan in the oven and bake for 50-60 minutes. The cheesecake should wobble slightly in the center when done.
5. Cool: Once baked, remove the cheesecake from the oven and let it cool in the water bath until it is no longer warm to the touch. Cover and refrigerate for at least 6 hours or overnight.

Step 7: Prepare the Ganache

1. Make the Ganache: Finely chop the dark chocolate for the ganache and place it in a heatproof bowl. Heat the cream until almost boiling and pour it over the chocolate. Let it sit for 3-5 minutes, then whisk until smooth.
2. Top the Cheesecake: Remove the cheesecake from the fridge. Unclamp the springform pan and pour the ganache over the top, letting it drip down the sides.
3. Garnish: Just before serving, sprinkle the top with crushed candy canes for a festive touch.

Expert Tips

• Use Room Temperature Ingredients: This is crucial for a smooth batter. Take your cream cheese and eggs out of the fridge at least 30 minutes before you start.
• Avoid Overmixing: When adding eggs, mix just until combined. Overmixing can lead to cracks in your cheesecake.
• Check for Doneness: Your cheesecake should be set but still slightly wobbly in the center. If it looks liquidy, give it more time in the oven.
• Cool Gradually: Letting your cheesecake cool slowly in the oven helps prevent cracking. Don’t rush this step.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Variations

While the classic Peppermint Bark Cheesecake is delightful on its own, here are a few ways to customize it:

• Chocolate Variations: Experiment with different types of chocolate. Swap dark chocolate for milk chocolate for a sweeter cheesecake, or try using flavored chocolate, like orange or raspberry.
• Different Extracts: If you want to explore new flavors, consider adding almond extract instead of peppermint for a unique twist.
• Add a Layer of Fudge: you can add a layer of fudge to your Peppermint Bark Cheesecake. Simply spread a layer of melted chocolate fudge over the crust before adding the cheesecake filling. This adds an extra layer of richness and flavor that pairs beautifully with the peppermint.
• Crust Variations: For a more unique twist, try using a different type of crust. A crushed Oreo cookie crust or a graham cracker and crushed candy cane mix would add a fun texture and flavor contrast.
• No-Bake Version: If you prefer a quicker, no-bake option, skip the oven and set your cheesecake in the fridge for a chilled, mousse-like texture. Make sure to use gelatin to help the filling firm up.
• Toppings: Top your Peppermint Bark Cheesecake with crushed peppermint candies, a drizzle of chocolate ganache, or whipped cream for a festive finish. Adding a sprinkle of crushed cookies or candied ginger would give it an extra pop of flavor and visual appeal.

  These variations will give you different textures and flavors, making the Peppermint Bark Cheesecake even more versatile for any occasion.

  FAQ for Peppermint Bark Cheesecake

  1. Can I make this cheesecake ahead of time?
  Absolutely! Peppermint Bark Cheesecake is an excellent make-ahead dessert. Prepare it a day or two in advance and store it in the refrigerator. This allows the flavors to meld and the cheesecake to firm up perfectly.

  2. How do I know when my cheesecake is done baking?
  Your cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can cause cracks.

  3. Can I freeze Peppermint Bark Cheesecake?
  Yes! To freeze, let the cheesecake cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

  4. Can I use a different type of chocolate for this recipe?
  Of course! While dark and white chocolate are traditional in peppermint bark, you can substitute milk chocolate or flavored chocolate, such as orange or raspberry, for a unique twist.

  5. What type of peppermint extract should I use?
  Use pure peppermint extract for the best flavor. Avoid mint extract, as it often contains spearmint and will give the cheesecake a different taste.

  6. How do I prevent my cheesecake from cracking?
  To avoid cracks, ensure your ingredients are at room temperature for a smooth batter. Bake the cheesecake in a water bath, and let it cool gradually by turning off the oven and cracking the door open.

  7. Can I make this recipe gluten-free?
  Yes! Use gluten-free cookies for the crust, and ensure all other ingredients, like chocolate and extracts, are certified gluten-free.

  8. What can I use instead of peppermint candies for topping?
  If you prefer something different, try using chocolate shavings, crushed Oreos, or even colorful sprinkles for a festive touch.

  9. Is there a no-bake version of this recipe?
  Yes! A no-bake version can be made by skipping the baking process. Use a gelatin-based cheesecake filling, and let it set in the refrigerator instead of the oven.

  10. Can I double this recipe for a larger crowd?
  Absolutely! Double the ingredients and use a larger springform pan, or make two cheesecakes. Adjust baking time as needed for even cooking.

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  Peppermint Bark Cheesecake: 5 Reasons to Love it

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  A show-stopping dessert that combines the festive flavors of peppermint bark with the creamy texture of cheesecake. Perfect for holiday gatherings and customizable for any occasion.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 servings 1x

  Ingredients

  Scale 1x2x3x

  For the Oreo Crust

  • 28 Oreo cookies
  • 5 tablespoons unsalted butter, melted

  For the Cheesecake Filling

  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 teaspoon peppermint extract
  • 5 ounces dark chocolate, finely chopped
  • 5 ounces white chocolate, finely chopped
  • 1 cup whipping cream

  For the Topping

  • 5 ounces dark chocolate
  • 1/2 cup whipping cream
  • 2 candy canes, crushed

  Cook Mode Prevent your screen from going dark

  Instructions

  1. Prepare the Springform Pan: Preheat oven to 325°F. Wrap a 9-inch springform pan in a disposable oven bag and foil.
  2. Make the Crust: Pulse Oreos into crumbs, mix with melted butter, press into the pan, and bake for 8–10 minutes.
  3. Make the Filling: Beat cream cheese and sugar until smooth. Add eggs, yolks, and peppermint extract. Divide into two portions.
  4. Make Chocolate Layers: Prepare dark and white chocolate ganache separately, mix each with one portion of batter.
  5. Assemble and Bake: Layer dark chocolate, then white chocolate batter in the pan. Bake in a water bath for 50–60 minutes.
  6. Cool and Chill: Cool in the water bath, refrigerate for 6+ hours.
  7. Ganache Topping: Heat cream, pour over chopped dark chocolate, whisk smooth. Pour over the chilled cheesecake and garnish with crushed candy canes.

  Notes

  • Use room-temperature ingredients for a smooth batter.
  • Avoid overmixing to prevent cracks.
  • Store in the refrigerator for up to 4 days or freeze for up to 3 months.

  • Author: Catherine Robinson
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

  Nutrition

  • Serving Size: 1 slice
  • Calories: ~450
  • Sugar: ~35g
  • Sodium: ~300mg
  • Fat: ~30g
  • Saturated Fat: ~18g
  • Unsaturated Fat: ~10g
  • Trans Fat: <0.5g
  • Carbohydrates: ~45g
  • Fiber: ~2g
  • Protein: ~7g
  • Cholesterol: ~120mg