Peppermint Bark Cheesecake

 

This peppermint cheesecake was delicious! I had some trouble with the peppermint bark though so next time I would try getting some peppermint bark to make it easier. I baked this for 70 min at 325 and then left it in the oven with the door closed for 1 hour.  I did not top the cheesecake with the white chocolate ganache.

 Peppermint Bark Cheesecake Recipe

Ingredients 

Peppermint Bark

• ▢4 ounces white chocolate, high quality, broken into pieces
• ▢4 ounces semisweet chocolate, high quality, broken into pieces
• ▢1 teaspoon vegetable oil, or coconut or canola oil, divided
• ▢¼ teaspoon peppermint extract, divided
• ▢⅓ cup candy cane, crushed

Oreo Crust

• ▢24 Oreos, with the filling, finely crushed
• ▢5 tablespoons unsalted butter, melted

Cheesecake Filling

• ▢4 (8-ounce) packages cream cheese, softened (room temperature)
• ▢1¼ cups sugar
• ▢¾ cup sour cream (room temperature)
• ▢3 tablespoons all-purpose flour, divided
• ▢¼ teaspoon salt
• ▢2 teaspoons vanilla extract
• ▢2 teaspoons peppermint extract
• ▢3 eggs (room temperature)
• ▢peppermint bark, chopped into small pieces

White Chocolate Ganache

• ▢8 ounces white chocolate, high quality, finely chopped
• ▢½ cup heavy whipping cream

Garnish

• ▢¾ cup whipped cream
• ▢crushed candy canes, or crushed hard peppermint candies
• ▢dark chocolate pieces

 

Instructions 

Peppermint Bark

• Melt 4 ounces of high-quality white chocolate broken into pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract. Spread onto parchment paper lined tray or baking sheet. Place in the freezer for 15-20 minutes.
• Melt 4 ounces of high-quality semi-sweet chocolate broken into pieces with ½ teaspoon vegetable oil, stir in ⅛ teaspoon peppermint extract. Spread onto the white chocolate layer. Sprinkle with crushed candy cane and place in the freezer.
• *It’s best to do this step a day or at least a few hours ahead!
• When the bark is chilled completely, cut it into small pieces and save it in the freezer until ready to make the cake.

 

Crust

• Line the bottom of a 9-inch springform pan with parchment paper and grease the sides of the pan. Place the springform pan on a double thickness of heavy-duty foil and securely wrap foil around the pan to make sure no water gets in during the baking.
• Combine finely crushed Oreo crumbs and melted butter, then press the mixture evenly into the bottom of the 9-inch springform pan. Set in the fridge to firm the crust while making the filling.

Filling

• Preheat oven to 350°F. (baked at 325 for 70 min)
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, 2 tablespoons flour, salt, vanilla extract, and peppermint extract. Add eggs one at a time and beat on low speed just until combined.
• Toss chopped frozen peppermint bark with 1 tablespoon flour, then gently stir the pieces into the cheesecake filling and pour over the Oreo crust, smooth the top and place the springform pan in a large roasting pan and add 1-inch of hot water to a larger pan.
• Reduce temperature to 325°F and bake the cake for 70-90 minutes (until the center is just set and the top appears dull). Turn off the oven and leave the cheesecake in the oven for an additional 30 minutes. (baked at 325 for 70 min. left in the oven for 1 hour afterwards with door closed)
• Remove the springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer, then refrigerate for at least 4 hours or overnight.

White Chocolate Ganache (did not top with the white chocolate ganache)

• Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until the chocolate is melted and smooth. Cool until slightly thickened but still pourable and pour over the fully chilled cheesecake. When the ganache is set (1-2 hours) run a thin knife around the edge of the cake and remove the sides of the pan.
• Garnish with whipped cream, crushed candy cane, and chopped chocolate.
• Store peppermint cheesecake in the fridge.

 

Notes

Why did my cheesecake sink? Keeping a consistent temperature is key. Do not open the oven door while baking and allow it to cool gradually before refrigerating.

Store the cheesecake covered in foil and refrigerate for 3-5 days.

Freeze. After the cheesecake has been cooled and chilled, wrap it with plastic wrap and then aluminum foil and freeze for 1-2 months. We recommend freezing without the ganache and garnishes. Thaw in the fridge for 24 hours before topping and serving.