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Peppermint Bark Cheesecake Recipe

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  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. 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.
  3. 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.
  4. 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.
  5. Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until combined.
  6. 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.
  7. Layer Chocolate Batter: Pour the chocolate batter over the cooled crust in the springform pan and smooth the surface evenly.
  8. 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.
  9. 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.
  10. Bake Cheesecake: Bake the cheesecake for 60–70 minutes until the center is just set but still slightly jiggly to the touch.
  11. 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.
  12. 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.
  13. 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.
  14. 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.

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Find it online: https://familyfriendlydishes.com/peppermint-bark-cheesecake-recipe/