Introduction

Peppermint Bark Cheesecake is a festive and indulgent dessert that combines rich chocolate, creamy cheesecake, and refreshing peppermint flavor. With layers of dark and white chocolate cheesecake on a crunchy Oreo crust, topped with a smooth chocolate ganache and crushed candy canes, it’s perfect for holiday celebrations or any special occasion.

A slice of layered dessert sits on a white plate with subtle embossed patterns, placed on a white marbled surface. The bottom layer is a dark brown crumbly crust, topped by a thick smooth medium brown chocolate mousse layer. Above that is a lighter creamy white layer which looks soft and fluffy. The top is a shiny dark chocolate glaze sprinkled with small white and red candy pieces. A few broken candy bits rest beside the slice on the plate. In the background, part of the whole dessert and a red and green plaid cloth are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Oreo Crust

28 Oreo cookies, wafers and filling
5 tablespoons unsalted butter (70 grams), melted

Cheesecake

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
1 teaspoon peppermint extract (use 1/2 teaspoon for subtle flavor)
5 ounces 50-60% dark chocolate (142 grams), finely chopped
5 ounces white chocolate (142 grams), finely chopped
1 cup whipping cream (240 ml), 33-35% milk fat
Hot water, for the water bath

Topping

5 ounces 50-60% dark chocolate (142 grams), finely chopped
1/2 cup whipping cream (120 ml)
2 candy canes, crushed

Instructions

Step 1: Preheat the oven to 325°F (170°C). Prepare a springform pan by wrapping the outside with a disposable oven bag, tie it securely, then wrap with aluminum foil at least 4 times to fully seal.
Step 2: Crush Oreo cookies using a food processor or a rolling pin inside a freezer bag until fine crumbs form. Mix the crushed cookies with melted butter until combined. Press the mixture evenly into the bottom of the prepared pan, creating a slight lip around the edge.
Step 3: Bake the crust for 8 minutes, then remove from oven but keep the oven on and the pan wrapped.
Step 4: In a large bowl, beat the cream cheese and sugar until smooth and lump-free, scraping the bowl as needed.
Step 5: In a small bowl, whisk together the eggs and egg yolks. Add the eggs and peppermint extract into the cream cheese mixture and beat until just combined.
Step 6: Divide the cheesecake batter in half. For the dark chocolate layer, heat 1/2 cup whipping cream until nearly boiling, pour over chopped dark chocolate, let sit 3–5 minutes, then whisk until smooth. Stir this chocolate mixture into half of the batter.
Step 7: Repeat the chocolate melting process with the remaining 1/2 cup cream and chopped white chocolate, then stir into the other half of the batter.
Step 8: Place the springform pan inside a large roasting pan. Pour the dark chocolate cheesecake layer evenly into the pan. Carefully spoon the white chocolate layer over it, spreading gently without disturbing the bottom layer.
Step 9: Pour hot water into the roasting pan to reach about 1/2 to 1 inch (2-3 cm) deep. Bake the cheesecake in the oven for 50–60 minutes until the top is just set and the center wobbles gently like pudding.
Step 10: Cool the cheesecake in the water bath until the pan feels cool to the touch. Remove the springform pan, cover, and refrigerate at least 6 hours or overnight.
Step 11: For the topping, heat 1/2 cup cream and pour over chopped dark chocolate. Let sit 3–5 minutes, then whisk to a smooth ganache.
Step 12: Remove the cheesecake from the fridge, blot any moisture, carefully run a sharp knife around the springform edges, and remove the ring. Pour the ganache over the cheesecake and spread evenly. Chill again.
Step 13: Just before serving, sprinkle crushed candy canes on top. Use a thin, sharp knife to slice through the ganache, cheesecake, and crust for clean cuts.

Tips & Variations

Use full-fat, brick-style cream cheese for the best texture and flavor.
Room temperature eggs and cream cheese ensure a smooth batter without lumps.
Dark chocolate can be substituted with semi-sweet baking chocolate if preferred.
For a milder peppermint flavor, reduce the peppermint extract to 1/2 teaspoon.
Press the white chocolate layer gently on top of the dark chocolate layer to keep distinct layers.

Storage

Store leftover peppermint bark cheesecake covered or in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A slice of layered cheesecake on a white plate with a textured edge sits on a white marbled surface with a red and green cloth in the background. The cheesecake has four layers: a dark brown, crumbly cookie crust at the bottom, a thick milk chocolate mousse layer above it, followed by a creamy white cheesecake layer, and topped with a glossy dark chocolate ganache spread evenly. Small pieces of crushed white and red peppermint candy are sprinkled on the top layer and around the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese?

For the best results and creamy texture, it’s recommended to use full-fat, brick-style cream cheese. Low-fat varieties can affect the cheesecake’s richness and structure.

How do I prevent cracks in my cheesecake?

Baking the cheesecake in a water bath helps regulate temperature and keeps the cheesecake moist, reducing the chance of cracks. Also, avoid overmixing and oven temperature fluctuations.