If you are ready to experience a festive dessert that perfectly combines creamy richness, chocolate decadence, and a refreshing hint of mint, look no further than this Peppermint Bark Cheesecake Recipe. This cheesecake is a glorious celebration of flavors and textures, featuring a chocolate cookie crust, luscious two-layer filling combining chocolate and peppermint, and a glossy ganache topping sprinkled with crushed candy canes. It’s the ultimate holiday treat that feels both elegant and comforting, guaranteed to impress your friends and family with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this irresistible peppermint bark cheesecake. Each element plays a vital role in delivering the perfect balance of flavor, texture, and visual appeal that makes this dessert unforgettable.
- Chocolate sandwich cookies (24): These form the rich and crunchy base for your cheesecake crust, adding deep cocoa notes.
- Unsalted butter (5 tablespoons, melted): Helps bind the cookie crumbs into a firm and buttery crust that holds together beautifully.
- Cream cheese (24 ounces, room temperature): The creamy star ingredient that gives the cheesecake its smooth, luscious body.
- Granulated sugar (3/4 cup): Sweetens the cheesecake filling without overpowering the delicate mint and chocolate flavors.
- Eggs (3 large): Provide structure and richness, helping the cheesecake set perfectly.
- Sour cream (1/2 cup): Adds a slight tang and extra creaminess to balance the sweetness.
- Crushed peppermint candy canes (1/2 cup plus extra for topping): Infuse the cheesecake with a refreshing mint crunch both inside and on top.
- Vanilla extract (1 teaspoon): Enhances all the flavors for a rounded, irresistible taste.
- Semi-sweet chocolate chips (1 cup melted + 1/2 cup for ganache): Provide a deep, smooth chocolate layer inside and a glossy finishing touch on top.
- Heavy cream (1/2 cup): Used in the ganache to create a silky, shiny chocolate topping.
- Whipped cream (1 cup for garnish): Adds a light, airy finishing touch that complements the rich cheesecake perfectly.
How to Make Peppermint Bark Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Then crush your chocolate sandwich cookies into fine crumbs using a food processor for the best texture. Mix the crumbs thoroughly with the melted butter until everything is well combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create the base of your cheesecake. Bake the crust for 10 minutes, then set it aside to cool—it’s the perfect foundation for the layers to come.
Step 2: Make the Cheesecake Batter
Using a large mixing bowl, beat the cream cheese and sugar together until you achieve an ultra-smooth and creamy consistency. The smoother your cream cheese, the silkier your cheesecake will be. Add the eggs one at a time, mixing each thoroughly to incorporate air and create body. Then, blend in the sour cream and vanilla extract to add moisture and subtle depth of flavor.
Step 3: Create the Two Layers
Divide the cheesecake batter evenly into two bowls. Stir the melted chocolate into one half to create a decadent chocolate layer that’s rich and velvety. Into the other half, fold in the crushed peppermint candy canes for a refreshing, minty layer packed with delightful crunchy surprises. This division is what makes the Peppermint Bark Cheesecake Recipe so uniquely delicious.
Step 4: Assemble and Bake
Pour the chocolate batter over the cooled crust and smooth the surface carefully. Then, layer the peppermint batter on top, spreading it gently to create a beautiful two-tier effect. Wrap the outside of your springform pan with foil to prevent water from seeping in, then place it in a roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of your cheesecake pan for a gentle water bath—this ensures a tender, crack-free cheesecake. Bake for 60 to 70 minutes until the edges are set and the center slightly jiggles.
Step 5: Cool and Chill
Once baked, turn off the oven and slightly crack the door, letting the cheesecake cool inside slowly for one hour to prevent sudden temperature changes. After that, remove it and transfer the cheesecake to the refrigerator to chill for at least four hours or overnight. This resting time allows the flavors to meld and the cheesecake to firm up perfectly.
Step 6: Prepare and Add the Ganache
While the cheesecake chills, heat the heavy cream until just simmering and pour it over the half cup of semi-sweet chocolate chips. Let the mixture sit for a minute, then stir gently until smooth and shiny. Allow the ganache to cool slightly before pouring it evenly over the cooled cheesecake, creating a glossy, indulgent finishing layer. Finally, decorate with dollops of whipped cream and sprinkle with extra crushed candy canes for that picture-perfect festive look.
How to Serve Peppermint Bark Cheesecake Recipe
Garnishes
Garnishing your peppermint bark cheesecake with fluffy whipped cream and additional crushed candy canes creates an inviting contrast of textures and enhances the minty aroma. Consider adding a few chocolate curls or a dusting of cocoa powder to elevate the presentation further—simple touches that make every slice feel extra special.
Side Dishes
This cheesecake is a showstopper on its own, but pairing it with fresh raspberries or a drizzle of raspberry sauce adds a refreshing tartness that complements the sweet and minty flavors beautifully. For a cozy twist, serve it alongside a cup of hot cocoa or peppermint tea to keep the wintery spirit going strong.
Creative Ways to Present
Try serving the cheesecake in individual clear dessert cups layered with peppermint crumbs and whipped cream for a stunning dessert parfait. You could also cut it into festive shapes using cookie cutters or arrange slices on a holiday-themed platter with edible gold dust or sprigs of fresh mint for a celebratory touch. Presentation makes the Peppermint Bark Cheesecake Recipe even more delightful to share.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, store your cheesecake tightly covered in the refrigerator to keep it fresh and prevent it from absorbing other odors. Properly stored, the cheesecake will stay delicious for up to five days, giving you plenty of time to enjoy every decadent slice.
Freezing
If you want to prepare the Peppermint Bark Cheesecake Recipe ahead of time or save leftovers for later, wrap it securely with plastic wrap and then aluminum foil before placing it in the freezer. Freeze for up to two months. When ready to enjoy, thaw it overnight in the refrigerator to retain its creamy texture and vibrant flavors.
Reheating
This cheesecake is best served cold or at room temperature, so reheating is generally not necessary. If you prefer a slightly softer texture, let slices sit out at room temperature for 15 to 20 minutes before serving—this will gently bring back the creamy, melt-in-your-mouth consistency everyone loves.
FAQs
Can I use a different type of cookie for the crust?
Absolutely! While chocolate sandwich cookies give a classic, rich base, you can experiment with ginger snaps, chocolate graham crackers, or even peppermint cookie crumbs to change things up. Just make sure to crush them finely for the best crust consistency.
Is it necessary to use a water bath for baking?
Using a water bath helps your cheesecake bake evenly and prevents cracks on the surface, giving it that smooth, professional look. While not absolutely mandatory, it is highly recommended for the best results with this Peppermint Bark Cheesecake Recipe.
Can I substitute sour cream with something else?
Yes, you can substitute sour cream with full-fat Greek yogurt or even crème fraîche for a similar tangy creaminess without altering the texture too much. This swap will still maintain the cheesecake’s rich mouthfeel.
How do I crush the peppermint candy canes without making a mess?
Place candy canes in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a heavy pan. This method keeps the pieces contained and prevents a sticky aftermath. For a finer texture, pulse briefly in a food processor.
Can this cheesecake be made ahead for holiday parties?
Definitely! The Peppermint Bark Cheesecake Recipe actually benefits from being made a day or two ahead because chilling time enhances the flavors and texture. It’s perfect for preparing in advance for stress-free entertaining.
Final Thoughts
There is simply something so joyful about making and sharing this Peppermint Bark Cheesecake Recipe during the holiday season or any time you want to impress with a spectacular dessert. Its balance of chocolate, mint, creamy texture, and festive crunch is absolutely unforgettable. I encourage you to try this recipe, savor each step of the process, and delight your loved ones with every luscious slice.
Print
Peppermint Bark Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peppermint Bark Cheesecake is a festive and indulgent dessert perfect for the holiday season. Featuring a crunchy chocolate cookie crust, creamy layers of classic and chocolate cheesecake swirling with peppermint candy, and topped with a rich chocolate ganache and whipped cream, this cheesecake offers a delightful blend of minty freshness and chocolate decadence. The water bath bake method ensures a smooth and creamy texture, making it an elegant treat to impress guests or enjoy at home.
Ingredients
Crust
- 24 chocolate sandwich cookies (like Oreos)
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup crushed peppermint candy canes (plus extra for topping)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted
Ganache and Toppings
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips (for ganache)
- 1 cup whipped cream (for garnish)
- Extra crushed peppermint candy canes for topping
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: Using a food processor, crush the chocolate sandwich cookies into fine crumbs. Pour in the melted butter and mix until well combined to form a cohesive crust mixture.
- Form Crust Base: Press the cookie crumb mixture evenly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and let it cool.
- Mix Cream Cheese Base: In a large bowl, beat the room temperature cream cheese with granulated sugar until the mixture is smooth and creamy, ensuring there are no lumps.
- Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until combined.
- Divide Batter: Separate the batter into two equal portions. Pour the melted semi-sweet chocolate into one half and stir well to create the chocolate layer.
- Layer Chocolate Batter: Pour the chocolate batter over the cooled crust in the springform pan and smooth the surface evenly.
- Add Peppermint Batter: Fold crushed peppermint candy canes into the remaining plain batter. Pour this peppermint batter over the chocolate layer and smooth the top gently.
- Prepare Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water seepage. Place the pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake Cheesecake: Bake the cheesecake for 60–70 minutes until the center is just set but still slightly jiggly to the touch.
- Cool in Oven: Turn off the oven, crack the oven door open, and let the cheesecake cool slowly inside the oven for 1 hour to prevent cracking.
- Chill Cheesecake: Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.
- Make Ganache: Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the 1/2 cup semi-sweet chocolate chips. Let sit for 1 minute, then stir until the ganache is smooth and glossy. Allow it to cool slightly to thicken.
- Decorate and Serve: Pour the ganache evenly over the chilled cheesecake. Top with whipped cream and sprinkle extra crushed peppermint candy canes before serving to add texture and festive flavor.
Notes
- Make sure the cream cheese is at room temperature to ensure a smooth batter without lumps.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath bake.
- You can substitute crushed candy canes with peppermint extract for a more intense mint flavor, but adjust quantity carefully.
- The cheesecake can be made a day ahead; flavors improve after chilling overnight.
- Use a springform pan to easily release the cheesecake without damaging its delicate layers.
