Description
This Peppermint Bark Cheesecake is a festive dessert featuring a crisp Oreo crust, a creamy white chocolate peppermint filling, and a rich chocolate ganache topping. Perfect for holiday celebrations, this cheesecake combines the refreshing flavor of peppermint with the decadence of white and dark chocolate, finished with crushed candy canes for an extra festive touch.
Ingredients
Scale
- 35 Oreo cookies
- 5 Tablespoons unsalted butter, melted
- 8 oz white chocolate bars, finely chopped
- 24 oz cream cheese, softened (brick-style preferred)
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup sour cream
- 2 large eggs, lightly beaten (room temperature preferred)
- ⅔ cup mini chocolate chips
- 3 Tablespoons crushed candy canes
- 3 oz dark or semisweet chocolate, chopped (chocolate chips or baking bar)
- ½ cup heavy cream
- Additional crushed candy canes
- Homemade whipped cream
Instructions
- Crush the 35 Oreo cookies finely and combine with the melted unsalted butter. Press this mixture firmly into the bottom of a springform pan to form an even crust. Refrigerate to set while preparing the filling.
- In a microwave-safe bowl or using a double boiler, melt the finely chopped white chocolate bars until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar, vanilla extract, and peppermint extract, mixing well. Then add the sour cream and blend until fully incorporated. Add the melted white chocolate and mix thoroughly. Next, beat in the eggs one at a time until just combined. Fold in the mini chocolate chips and crushed candy canes gently.
- Pour the filling over the prepared Oreo crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for about 45 minutes or until the edges are set and the center slightly jiggles when shaken. Avoid overbaking to maintain creamy texture. After baking, turn off the oven and crack the door open, leaving the cheesecake inside for an hour to cool gradually, preventing cracks.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped dark or semisweet chocolate in a bowl. Let sit for a minute, then stir until smooth and glossy. Allow the ganache to cool slightly until it thickens but is still pourable.
- Pour the ganache evenly over the cooled cheesecake. Smooth with a spatula if necessary. Sprinkle additional crushed candy canes over the top for decoration. Refrigerate the cheesecake for at least 4 hours or overnight to let it set completely.
- Remove the cheesecake from the springform pan carefully. Top with homemade whipped cream and extra crushed candy canes if desired for an extra festive presentation. Slice and serve chilled.
Notes
- Use room temperature ingredients for better mixing.
- Do not overbake the cheesecake to maintain its creamy texture.
- Allow the cheesecake to cool gradually to prevent cracks.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 708 kcal
- Sugar: 42 g
- Sodium: 370 mg
- Fat: 48 g
- Saturated Fat: 29 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 109 mg