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

Crust

35 Oreo cookies
5 Tablespoons unsalted butter, melted

Filling

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

Ganache Topping

3 oz dark or semisweet chocolate, chopped (chocolate chips or baking bar)
½ cup heavy cream

Optional Toppings

Additional crushed candy canes
Homemade whipped cream

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Instructions

Prepare the crust: 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.
Melt the white chocolate: In a microwave-safe bowl or using a double boiler, melt the finely chopped white chocolate bars until smooth. Set aside to cool slightly.
Make the filling: 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.
Assemble and bake: 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.
Prepare the ganache topping: 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.
Apply ganache and chill: 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.
Serve: 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

This cheesecake can be made without using a water bath, making the preparation simpler and quicker.
For best results, use brick-style cream cheese for a creamier texture.
Allow the cheesecake to cool gradually in the oven after baking to prevent cracking.
Make sure eggs are at room temperature to ensure a smooth filling.
Use good quality peppermint extract for an authentic and fresh peppermint flavor.
Crushing candy canes fresh before sprinkling enhances the texture and flavor contrast.
Refrigerate the cheesecake thoroughly before serving to ensure it slices cleanly.

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 708 kcal
Sugar: 50 g
Sodium: 355 mg
Fat: 48 g
Saturated Fat: 27 g
Unsaturated Fat: 17 g
Trans Fat: 0.2 g
Carbohydrates: 63 g
Fiber: 2 g
Protein: 9 g
Cholesterol: 120 mg