Description
This Peppermint Bark Cheesecake combines a crisp Oreo cookie crust with a smooth white chocolate peppermint filling, topped with a luscious chocolate ganache and crushed candy canes for a festive holiday treat. Perfect for celebrations, this cheesecake balances creamy, minty, and chocolatey flavors without the need for a water bath.
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 cream cheese)
- 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
Garnish (Optional)
- Additional crushed candy canes for topping
- Homemade whipped cream for topping
Instructions
- Prepare the Crust: Crush the Oreo cookies finely and mix them with the melted unsalted butter until well combined. Press this mixture evenly into the bottom of a springform pan to form a crisp crust. Chill 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 prevent burning. Let the melted chocolate cool slightly.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and continue beating until creamy. Mix in the vanilla extract, peppermint extract, and sour cream until fully incorporated. Slowly add the lightly beaten eggs, blending gently to maintain the mixture’s lightness. Stir in the melted white chocolate, mini chocolate chips, and crushed candy canes, mixing until evenly distributed.
- Assemble and Bake: Pour the cheesecake filling over the chilled Oreo crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 45 minutes or until the edges are set and the center slightly jiggles. No water bath is necessary for this recipe.
- Prepare Ganache Topping: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over chopped dark or semisweet chocolate. Let it sit for a minute, then stir until smooth and glossy.
- Cool and Add Ganache: Once the cheesecake has cooled to room temperature, pour the prepared chocolate ganache evenly over the cheesecake surface. Refrigerate for at least 4 hours or overnight to allow the cheesecake and ganache to fully set.
- Serve: Before serving, sprinkle additional crushed candy canes on top and add dollops of homemade whipped cream if desired. Carefully remove the sides of the springform pan, slice, and enjoy your festive peppermint bark cheesecake.
Notes
- This recipe does not require a water bath, making it simpler to prepare while still achieving a creamy texture.
- Use room temperature cream cheese for a smooth filling consistency.
- Lightly beaten eggs help prevent overmixing, which can cause cracks.
- Chilling the crust before adding the filling ensures a firm base.
- Allow the ganache to cool slightly before pouring to avoid melting the cheesecake surface.
- Optional toppings such as crushed candy canes and whipped cream add festive flair and texture contrast.
- Store leftovers covered in the refrigerator for up to 5 days.
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
