Description
This Peppermint Bark Cheesecake combines a crunchy Oreo cookie crust with a rich, creamy white chocolate peppermint filling. Topped with a luscious dark chocolate ganache and crushed candy canes, this festive dessert offers perfect balance of minty freshness and indulgent sweetness, ideal for holiday celebrations or any special occasion.
Ingredients
Scale
Crust
- 35 Oreo cookies
- 5 Tablespoons unsalted butter (melted)
Filling
- 8 oz white chocolate bars (finely chopped)
- 24 oz cream cheese (softened, use brick-style)
- 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, can use chocolate chips or baking bar)
- ½ cup heavy cream
Optional Toppings
- Additional crushed candy canes
- Homemade whipped cream
Instructions
- Prepare the crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Mix the crushed Oreos with the melted unsalted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while preparing the filling.
- Melt white chocolate: Gently melt the finely chopped white chocolate bars using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Set aside to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, vanilla extract, and peppermint extract, and continue to mix to combine. Stir in the sour cream, followed by the slightly cooled melted white chocolate, mixing until smooth. Gradually add the lightly beaten eggs and fold them in gently. Finally, fold in mini chocolate chips and crushed candy canes evenly throughout the batter.
- Assemble and bake: Pour the cheesecake filling over the chilled Oreo crust, spreading it evenly. Place the springform pan on a baking sheet and bake in a preheated oven at 325°F (163°C) for approximately 45 minutes, or until the edges are set and the center jiggles slightly when gently shaken. No water bath is needed for this recipe.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to prevent cracking. Remove from the oven and cool completely at room temperature before refrigerating for at least 4 hours or overnight to set completely.
- Prepare the ganache topping: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped dark or semisweet chocolate in a heatproof bowl. Let stand for a minute, then stir until smooth and glossy.
- Top the cheesecake: Pour the ganache over the chilled cheesecake, spreading it evenly. Sprinkle additional crushed candy canes on top while the ganache is still soft. Refrigerate for another 30 minutes to allow the ganache to set.
- Serve: Remove the cheesecake from the springform pan carefully. Optionally, garnish with homemade whipped cream and extra crushed candy canes before slicing and serving.
Notes
- This peppermint bark cheesecake features a crisp Oreo crust, creamy white chocolate peppermint filling, and a rich chocolate ganache topping.
- The recipe does not require a water bath, simplifying the baking process while still preventing cracks.
- Using brick-style cream cheese and room temperature eggs helps achieve a smooth, creamy texture.
- Cool the cheesecake gradually by leaving it in the oven with the door ajar after baking to avoid cracking.
- Crushed candy canes add festive color and a minty crunch; adjust quantity to taste.
- For best results, refrigerate the cheesecake overnight to allow flavors to meld and texture to set fully.
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
