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Peppermint Bark Cheesecake Recipe

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★★★★★

4.7 from 129 reviews

This Peppermint Bark Cheesecake recipe features a rich Oreo crust layered with decadent chocolate and white chocolate cheesecake, infused with peppermint extract for a festive twist. Topped with a silky dark chocolate ganache and crushed candy canes, it’s the perfect holiday dessert that combines creamy texture with crunchy peppermint bark flavor.

Ingredients

Scale

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 (optional: 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 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

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (170°C). Wrap the outside of a springform pan with a disposable oven bag and tie it, then wrap the pan bottom and sides with aluminum foil at least four times to prevent leaks during the water bath baking.
  2. Make Oreo Crust: Crush Oreo cookies into fine crumbs using a food processor or a rolling pin inside a freezer bag. Mix the crushed cookies with melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan, slightly up the edges. Bake for 8 minutes, then remove but keep the oven on and the pan wrapped.
  3. Prepare Cheesecake Filling: Beat cream cheese and sugar in a large bowl until smooth with no lumps, scraping the bowl sides as needed. In a separate bowl, whisk eggs and egg yolks. Add the eggs and peppermint extract to the cream cheese mixture and mix until just combined without visible egg pieces. Divide the batter evenly into two bowls.
  4. Make Chocolate Cheesecake Layer: Place chopped dark chocolate in a heatproof bowl. Heat 1/2 cup whipping cream until nearly boiling and pour over the chocolate. Let sit 3-5 minutes, then whisk until smooth, microwaving in 30-second intervals on medium power if needed. Stir the chocolate ganache into half the cheesecake batter until smooth.
  5. Make White Chocolate Cheesecake Layer: Repeat the chocolate ganache process with white chocolate and remaining 1/2 cup cream. Fold the melted white chocolate mixture into the other half of the cheesecake batter until smooth.
  6. Assemble and Bake: Place the springform pan inside a large roasting pan. Pour and spread the chocolate cheesecake layer evenly in the pan. Carefully spoon the white chocolate layer gently over the chocolate layer to create two distinct layers. Pour 1/2 to 1 inch of hot water into the roasting pan to create a water bath. Bake on the middle rack for 50-60 minutes, until the top is set but still slightly wobbly like pudding.
  7. Cool and Refrigerate: Remove the cheesecake from the oven and let it cool in the roasting pan until lukewarm. Then remove the springform pan from the roasting pan, cover the cheesecake, and refrigerate for at least 6 hours or overnight for full set.
  8. Prepare Topping: Finely chop dark chocolate and place in heatproof bowl. Heat 1/2 cup whipping cream until almost boiling and pour over chocolate. Let stand for 3-5 minutes, then whisk until smooth. Microwave in 30-second intervals on medium power if needed until fully melted.
  9. Apply Ganache and Decorate: Remove cheesecake from fridge and blot excess moisture from top. Run a sharp knife around the edges and remove the springform ring. Pour ganache evenly over the cheesecake and smooth with a flat-edge knife, allowing ganache to drip over edges. Return to fridge to set.
  10. Serve: Before serving, sprinkle crushed candy canes over the ganache. Slice cheesecake carefully using a thin, sharp knife, wiping the knife clean between cuts for neat slices.

Notes

  • Use full-fat, brick-style cream cheese for best texture and flavor; avoid low-fat or tub varieties.
  • Use 3 whole eggs plus 2 additional egg yolks for richness; whites can be reserved for other recipes.
  • All dairy and eggs should be at room temperature for smooth mixing.
  • Semi-sweet baking chocolate can be substituted for dark chocolate if preferred.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Nutrition estimates assume 12 servings with the topping and candy cane garnish.

Keywords: Peppermint Bark Cheesecake, Holiday Cheesecake, Chocolate Cheesecake, Peppermint Dessert, Christmas Dessert

Find it online: https://biteandenjoy.com/peppermint-bark-cheesecake-recipe/