Deck the halls with this festive Peppermint Bark Cheesecake! Combining the creamy richness of cheesecake with the sweet, minty flavor of peppermint bark, this dessert is a holiday showstopper. A crunchy chocolate cookie crust is topped with a luscious peppermint cheesecake filling and garnished with layers of white chocolate, crushed candy canes, and chocolate drizzle.
Whether you’re hosting a holiday party or looking for a dessert to impress, this cheesecake is the ultimate winter treat.
Ingredients List
| Ingredient | Measurement (Imperial) | Measurement (Metric) |
|---|---|---|
| Chocolate sandwich cookies (crushed) | 1 ½ cups | 180 g |
| Unsalted butter (melted) | 4 tbsp | 60 g |
| Cream cheese (softened) | 24 oz | 680 g |
| Granulated sugar | 1 cup | 200 g |
| Peppermint extract | 1 tsp | 5 ml |
| Vanilla extract | 1 tsp | 5 ml |
| Eggs | 3 large | 3 large |
| Sour cream | ½ cup | 120 ml |
| White chocolate (melted) | 1 cup | 175 g |
| Crushed candy canes | ½ cup | 75 g |
| Dark chocolate (melted, for drizzle) | 2 oz | 60 g |
Recipe Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine crushed chocolate cookies with melted butter. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes and let cool.
- Make the Filling: Beat the cream cheese and sugar together until smooth. Add the peppermint and vanilla extracts, mixing until combined.
- Add Eggs and Sour Cream: Beat in the eggs one at a time, followed by the sour cream, until smooth and creamy.
- Bake the Cheesecake: Pour the filling over the cooled crust. Place the pan in a larger baking dish and add hot water to the dish to create a water bath. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
- Decorate: Spread the melted white chocolate over the top of the cheesecake. Sprinkle with crushed candy canes and drizzle with melted dark chocolate.
- Serve: Slice and serve this decadent dessert to your delighted guests.
Kitchen Accessories Needed
- Springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
- Baking dish for water bath
- Parchment paper
Nutritional Information & Servings
- Servings: Makes 12 slices
- Calories per Serving: 420 kcal
- Fat: 28 g
- Carbohydrates: 36 g
- Protein: 6 g
- Fiber: 1 g
- Sugar: 28 g
Origin of the Dish
Peppermint bark, a holiday favorite, meets classic cheesecake in this delightful fusion dessert. Combining creamy textures with the festive crunch of candy canes, this cheesecake draws inspiration from traditional holiday flavors and modern dessert trends.
FAQs
- Can I make this cheesecake without a water bath? Yes, but the water bath ensures even baking and prevents cracking. Without it, your cheesecake may develop cracks.
- What can I use instead of peppermint extract? You can use crushed peppermint candies, though the flavor may be less intense.
- How should I store the cheesecake? Store it in the refrigerator, covered, for up to 5 days. You can also freeze it for up to 2 months.
- Can I make this recipe gluten-free? Use gluten-free chocolate cookies for the crust, and ensure your other ingredients are gluten-free.
- Can I use milk chocolate instead of dark chocolate for the drizzle? Yes, milk chocolate works well if you prefer a sweeter flavor.
- What other toppings can I add? Crushed chocolate mints, sprinkles, or a dollop of whipped cream would make great additions.
Bring holiday cheer to your dessert table with this indulgent Peppermint Bark Cheesecake. Its rich flavors, creamy texture, and festive toppings make it the ultimate treat for any occasion. Ready to whip up some holiday magic? Grab your springform pan and get baking today!
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