Peppermint Bark Cheesecake Delight (Printable)
Creamy chocolate cheesecake with peppermint bark topping on a rich cookie crust, perfect for holidays.
# What You'll Need:
→ Crust
01 - 20 chocolate sandwich cookies (e.g., Oreos), crushed
02 - 4 tbsp unsalted butter, melted
→ Cheesecake Filling
03 - 24 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 1/2 cup sour cream, room temperature
06 - 3 large eggs, room temperature
07 - 1 tsp pure vanilla extract
08 - 1/2 tsp peppermint extract
09 - 4 oz bittersweet or semisweet chocolate, melted and cooled
→ Peppermint Bark Topping
10 - 4 oz white chocolate, chopped
11 - 2 oz dark chocolate, chopped
12 - 1/3 cup crushed peppermint candies or candy canes
# Directions:
01 - Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed cookies and melted butter in a bowl. Press firmly into the bottom of the prepared pan. Chill while preparing the filling.
03 - Beat cream cheese in a large mixing bowl until smooth. Add sugar and beat until combined. Mix in sour cream, vanilla extract, and peppermint extract.
04 - Add eggs one at a time, mixing on low speed after each addition until just combined.
05 - Divide the filling in half. Stir melted chocolate into one half.
06 - Pour the chocolate filling over the crust, smoothing evenly. Gently spoon the plain peppermint filling on top and smooth the surface.
07 - Bake for 55 to 60 minutes, until edges are set and center is slightly jiggly. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
08 - Remove from oven and refrigerate for at least 4 hours or overnight to set.
09 - Melt white and dark chocolates separately. Drizzle both over chilled cheesecake, then sprinkle with crushed peppermint candies.
10 - Slice and serve chilled.
# Expert Advice:
01 -
- That creamy, dreamy chocolate-peppermint combination that tastes like the holidays decided to become a dessert
- It looks restaurant-fancy but the technique is totally learnable
- You can make it days ahead, so the stress melts away before guests arrive
02 -
- Cheesecake cracks happen because of temperature shock, so that gradual cooling step isn't optional—it's the insurance policy against disappointment
- Room temperature ingredients aren't just a suggestion; cold cream cheese and eggs won't incorporate smoothly, and that shows in the final texture
- The jiggle test at the end of baking is your best friend—that tiny wobble in the center is exactly right, and it's the hardest part to trust
03 -
- Use a water bath if you want to be extra protective against cracks—wrap your springform pan in foil and set it in a larger roasting pan filled with hot water that comes halfway up the sides, then bake
- A springform pan with a removable sides makes plating individual slices easier, but if you don't have one, run a hot thin knife around the edges before trying to cut
- Make the filling the day of baking; don't prepare it ahead or the peppermint extract flavor can become muted and the eggs can break down slightly