Description
Ultra-creamy Peppermint Bark Cheesecake featuring velvety cream cheese filling infused with peppermint, topped with layers of dark and white chocolate, and garnished with crushed candy canes. The ultimate festive holiday dessert!
Ingredients
FOR THE CHOCOLATE CRUST:
2 cups chocolate sandwich cookie crumbs (about 24 Oreos)
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
FOR THE CHEESECAKE FILLING:
32 ounces (4 packages – 8 oz each) cream cheese, room temperature
1 cup granulated sugar
¼ cup sour cream, room temperature
1 tablespoon pure vanilla extract
1 teaspoon pure peppermint extract
4 large eggs, room temperature
Pinch of salt
FOR THE PEPPERMINT BARK TOPPING:
6 ounces dark or semi-sweet chocolate, chopped
6 ounces white chocolate, chopped
¾ cup crushed candy canes (about 6–8 candy canes)
½ teaspoon peppermint extract (optional, for extra minty flavor)
Whipped cream for serving (optional)
Instructions
1. Preheat oven to 325°F (160°C). Wrap outside of 9-inch springform pan with two layers of heavy-duty aluminum foil.
2. Make crust: Combine chocolate cookie crumbs, melted butter, and sugar in a bowl. Mix until texture resembles wet sand.
3. Press crumb mixture firmly into bottom of prepared springform pan using the bottom of a measuring cup for even compression.
4. Bake crust for 10 minutes. Remove and let cool. Reduce oven temperature to 300°F (150°C).
5. Make filling: In large bowl using electric mixer on low speed, beat room temperature cream cheese for 2-3 minutes until completely smooth with no lumps. Scrape bowl frequently.
6. Add sugar and beat on low for 2 minutes until well incorporated.
7. Add sour cream, vanilla extract, peppermint extract, and salt. Mix on low just until combined.
8. Add eggs one at a time, beating on low speed after each addition just until incorporated. Scrape bowl between additions. Don’t overbeat.
9. Pour cheesecake batter over cooled crust and smooth top with spatula.
10. Gently tap pan on counter 2-3 times to release air bubbles.
11. Bake at 300°F for 70-80 minutes until edges are set but center still jiggles slightly (like jello, not liquid).
12. Turn off oven, crack door open 4 inches, and let cheesecake cool in oven for 1 hour.
13. Remove from oven and immediately run thin knife around edge to loosen from pan.
14. Let cool at room temperature for 1 hour, then cover and refrigerate for at least 6 hours or overnight.
15. Once completely chilled, melt dark chocolate in double boiler or microwave in 30-second intervals, stirring until smooth.
16. Pour melted dark chocolate over chilled cheesecake and spread evenly with offset spatula. Refrigerate for 15 minutes.
17. Melt white chocolate the same way. Pour over dark chocolate layer and spread evenly.
18. Immediately sprinkle crushed candy canes over white chocolate before it sets.
19. Refrigerate for at least 30 minutes before serving to set chocolate completely.
20. To serve, run hot knife around edge and remove springform ring. Slice with hot, clean knife for neat cuts.
Notes
All ingredients MUST be at room temperature for smooth, lump-free batter. Remove from fridge 2 hours before mixing.
Don’t overbeat the batter—mix on low speed just until combined to prevent air bubbles that cause cracks.
The center should still jiggle when you gently shake the pan—it will firm up during cooling.
Gradual cooling is essential to prevent cracks: oven → room temperature → refrigerator.
If cracks appear, don’t worry! The chocolate topping will cover them completely.
Store covered in refrigerator for up to 5 days. Flavors improve after 1-2 days.
Freeze unfrosted cheesecake for up to 2 months. Add topping after thawing overnight in fridge.
For clean slices, dip knife in hot water and wipe dry between each cut.
Use high-quality chocolate bars, not chips, for smoother melting and better flavor.
Crush candy canes in sealed plastic bag with rolling pin for easy cleanup and uniform pieces.
- Prep Time: 30
- Cook Time: 80
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 465
- Sugar: 35g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Keywords: peppermint bark cheesecake, holiday cheesecake, christmas dessert, peppermint cheesecake, festive dessert