Prep: 25 mins
Cook: 95 mins
Chill: 4 hrs
Total: 6 hrs
Servings: 8 to 10 servings
Peppermint bark cheesecake is the perfect indulgent holiday treat. With the contrasting chocolate cookie crust and peppermint candy topping, it will look beautiful on any Christmas dessert table.
We used store-bought peppermint bark, but you can try your hand at making your own. Store-bought whipped cream or even thawed frozen whipped topping also works as an easy finishing touch. Any way you slice it, this is an easy recipe that looks super impressive and will be gobbled up before you can say “Happy Holidays!”
Ingredients
For the Cookie Crust:
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24 chocolate sandwich cookies (such as Oreos), finely crushed
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4 ounces (8 tablespoons) unsalted butter, melted
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1/3 cup sugar
For the Cheesecake Filling:
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4 (8-ounce) packages cream cheese, at room temperature
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1 cup sugar
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3/4 cup heavy cream
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1/2 cup sour cream
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2 teaspoons pure vanilla extract
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1/2 teaspoon peppermint extract
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1/2 teaspoon salt
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2 large eggs, at room temperature
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1 cup chopped peppermint bark, plus more for garnish
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2 tablespoons cornstarch
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2 cups stabilized whipped cream
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Candy canes, crushed, for optional topping
Steps to Make It
Make the Cookie Crust
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Gather the ingredients. Preheat the oven to 500 F.
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Combine the cookie crumbs, melted butter, and sugar in a large bowl until the crust starts to come together. You should be able to squeeze the crumbs together to form a ball.
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Press the crumb mixture into the bottom of a 9-inch springform pan. Use a measuring cup to press down the crust. This will help make the crust even and compact. Set aside while you prepare the filling.
Make the Filling
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Gather the ingredients. Make sure all of the ingredients are at room temperature. This will ensure even mixing with fewer lumps.
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Beat together the cream cheese, sugar, heavy cream, and sour cream in a large bowl with a hand mixer. You can also prepare the batter in the bowl of a stand mixer. Beat until completely smooth and very fluffy, about 3 minutes.
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Beat in the vanilla, peppermint extract, and salt. Beat in the eggs, 1 at a time until the batter is smooth and completely incorporated.
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Gently toss the broken peppermint bark pieces with the cornstarch. Fold into the cheesecake batter.
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Pour the batter over the prepared crust. Bake at 500 F for 5 minutes, then turn the heat down to 200 F and bake for an hour and a half, or until the internal temperature reaches 160 F. The cake will jiggle slightly when gently shaken.
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Shut off the oven and open the door slightly. Leave the cheesecake in the open oven for 10 minutes, then place on a cooling rack and allow to cool to room temperature.
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Cover the cake with plastic wrap and place in the refrigerator overnight, or for at least 4 hours.
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Once it has completely cooled, remove the cake from the springform pan. Cover the top with the stabilized whipped cream. You can also cover the sides if you wish.
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Add dollops of whipped cream to the top as well, if you wish. Decorate with crushed candy canes and crushed peppermint bark.
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Refrigerate again or serve immediately.
Tip
- You can store in the refrigerator for up to four days. You can also freeze for up to three months. The peppermint sticks may start to bleed into the frosting the longer it is refrigerated.
| Nutrition Facts | |
|---|---|
| Servings: 8 to 10 | |
| Amount per serving | |
| Calories | 903 |
| % Daily Value* | |
| Total Fat 66g | 84% |
| Saturated Fat 37g | 186% |
| Cholesterol 192mg | 64% |
| Sodium 550mg | 24% |
| Total Carbohydrate 73g | 26% |
| Dietary Fiber 1g | 5% |
| Total Sugars 58g | |
| Protein 11g | |
| Vitamin C 0mg | 1% |
| Calcium 166mg | 13% |
| Iron 4mg | 24% |
| Potassium 329mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
