Maria
Indulge in the delightful combination of peppermint and chocolate with this Peppermint Bark Cheesecake recipe. It’s a perfect dessert for the holiday season or anytime you crave a refreshing and decadent treat.
Why Make This Recipe
If you’re a fan of the classic peppermint bark flavor and creamy cheesecake, this recipe is a must-try. It combines the cool, minty taste of peppermint with rich dark and white chocolate, creating a harmonious blend of flavors that will satisfy your sweet tooth.
How to Make Peppermint Bark Cheesecake
Ingredients:
- 28 Oreo cookies (wafers and filling)
- 5 tablespoons unsalted butter (70 grams) (melted)
- 24 ounces full-fat cream cheese (680 grams) (brick-style, softened to room temperature)
- 1 cup granulated sugar (200 grams)
- 3 large eggs (room temperature)
- 2 large egg yolks (room temperature, discard the whites or save for another recipe)
- 1 teaspoon peppermint extract
- 5 ounces 50-60% dark chocolate (142 grams) (finely chopped)
- 5 ounces white chocolate (142 grams) (finely chopped)
- 1 cup whipping cream (240 ml)
- hot water (for the water bath)
- 5 ounces 50-60% dark chocolate (142 grams) (finely chopped)
- 1/2 cup whipping cream (120 ml)
- 2 candy canes (crushed)
Directions:
- Start by making the crust with crushed Oreo cookies mixed with melted butter and press into the pan.
- Prepare the cheesecake filling by blending cream cheese, sugar, eggs, egg yolks, and peppermint extract until smooth. Fold in dark and white chocolate.
- Bake in a water bath until set, then chill.
- Top with chocolate ganache, sprinkle crushed candy canes, and serve chilled.
How to Serve Peppermint Bark Cheesecake
Serve slices of Peppermint Bark Cheesecake chilled on dessert plates. Pair with hot cocoa or peppermint tea for a festive touch.
How to Store Peppermint Bark Cheesecake
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Ensure it is tightly covered to prevent any absorption of odors.
Tips to Make Peppermint Bark Cheesecake
- Use high-quality ingredients for the best flavor.
- Be gentle when mixing the cheesecake batter to avoid incorporating too much air.
- Allow the cheesecake to cool completely before adding the chocolate ganache topping.
- Crush the candy canes just before serving to maintain their crunchiness.
Variation
For a twist, you can add a layer of crushed peppermint candies between the crust and cheesecake filling for an extra pop of peppermint flavor.
Peppermint Bark Cheesecake
Ingredients
Crust
- 28 Oreo cookies wafers and filling
- 5 tablespoons unsalted butter melted
Cheesecake Filling
- 24 ounces full-fat cream cheese brick-style, softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 large egg yolks room temperature, whites discarded
- 1 teaspoon peppermint extract
- 5 ounces 50-60% dark chocolate finely chopped
- 5 ounces white chocolate finely chopped
- 1 cup whipping cream
- 5 ounces 50-60% dark chocolate finely chopped
- 1/2 cup whipping cream
- 2 candy canes crushed
Instructions
Instructions
- Start by making the crust with crushed Oreo cookies mixed with melted butter and press into the pan.
- Prepare the cheesecake filling by blending cream cheese, sugar, eggs, egg yolks, and peppermint extract until smooth. Fold in dark and white chocolate.
- Bake in a water bath until set, then chill.
- Top with chocolate ganache, sprinkle crushed candy canes, and serve chilled.
