Peppermint Bark Cheesecake

There’s something utterly magical about the holiday season, isn’t there? The air is filled with the scent of pine and the sound of laughter, and every gathering feels like a cozy hug. One of my absolute favorite treats to whip up during this time is Peppermint Bark Cheesecake. I remember the first time I made it; the kids were buzzing with excitement as they crushed the Oreos, and I could already picture their delighted faces when they took the first bite. It quickly became a tradition in our home.

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This Peppermint Bark Cheesecake isn’t just a dessert; it’s a celebration on a plate. The creamy cheesecake paired with the refreshing peppermint and rich chocolate flavors is perfect for festive gatherings or simply enjoying by the fire with loved ones. Trust me, after one slice, you’ll be convinced it’s the best way to spread holiday cheer!

Why You’ll Love "Peppermint Bark Cheesecake"

• It’s a festive showstopper that's sure to impress your guests!
• Quick prep time of just 30 minutes, so you can spend more time enjoying the celebration.
• Minimal ingredients make it easy to whip up without a trip to the store.
• Family-friendly and kid-approved — my kids love helping out in the kitchen!
• Perfect for make-ahead holiday gatherings; just chill and serve later.
• This cheesecake freezes beautifully, making it a great option for unexpected guests!

Ingredients You’ll Need

• 35 Oreo cookies, finely crushed
• 5 Tablespoons (75 g) unsalted butter, melted
• 8 oz (226 g) white chocolate bars, finely chopped (I love using Ghirardelli for its smooth texture!)
• 24 oz cream cheese, softened (make sure it’s at room temperature for easy mixing)
• ¾ cup (150 g) granulated sugar
• ½ teaspoon vanilla extract
• ½ teaspoon peppermint extract (don’t skimp on this; it’s what gives that refreshing zing!)
• ½ cup (120 g) sour cream
• 2 large eggs, lightly beaten
• ⅔ cup (100 g) mini chocolate chips (I like to use semi-sweet, but dark chocolate works too)
• 3 Tablespoons crushed candy canes (perfect for that holiday crunch!)
• 3 oz (85 g) dark or semisweet chocolate, chopped (for the ganache)
• ½ cup (118 ml) heavy cream (this makes the ganache rich and luscious)
• Additional crushed candy canes for topping (optional, but highly recommended for that festive flair)
• Homemade whipped cream for topping (optional; it adds a lovely touch!)

Step-by-Step Instructions

Preheat the Oven

1. First thing’s first, let’s preheat that oven to a cozy 325°F (160°C). This is where the magic begins!

Prepare the Crust

1. Grab those 35 Oreo cookies and crush them into fine crumbs. You can use a food processor, or if you’re feeling a bit adventurous, place them in a zip-top bag and let the kids take a turn smashing them with a rolling pin.
2. In a medium bowl, combine the crushed Oreos with 5 tablespoons of melted unsalted butter. Mix until it's all moistened and looks like wet sand.
3. Now, take that mixture and press it firmly into the bottom of a 9-inch springform pan. Make sure it's nice and even, so every slice has that delicious crust!

Melt the White Chocolate

1. In a microwave-safe bowl or a double boiler, add 8 ounces of finely chopped white chocolate bars. If you’re using the microwave, heat it in short bursts of 30 seconds, stirring in between until it’s completely melted and smooth.
2. Let the melted chocolate cool slightly while you move on to the next steps — we don’t want it to cook the cream cheese!

Make the Cheesecake Filling

1. In a large mixing bowl, beat together 24 ounces of softened cream cheese and ¾ cup of granulated sugar until it’s creamy and smooth. No lumps allowed!
2. Now, add in that glorious melted white chocolate, along with ½ teaspoon of vanilla extract, ½ teaspoon of peppermint extract, and ½ cup of sour cream. Mix well until everything is combined and silky.

Add Eggs and Mix

1. Here’s where we add the eggs. Crack 2 large eggs into the bowl, one at a time, mixing just until combined after each addition. Don’t overmix — we want a light and fluffy cheesecake!

Fold in Additions

1. Gently fold in ⅔ cup of mini chocolate chips and 3 tablespoons of crushed candy canes. This is where the fun really happens; those little bits of candy will add a delightful crunch and holiday flair!

Bake the Cheesecake

1. Carefully pour the cheesecake mixture over the prepared crust in the springform pan. Smooth the top with a spatula if needed.
2. Pop it into the oven and bake for 50-60 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle — it’ll firm up as it cools.

Cool and Refrigerate

1. Once baked, let the cheesecake cool in the pan for about an hour at room temperature. Then, cover it and refrigerate for at least 4 hours, or preferably overnight. Patience is key here, my friend!

Prepare the Ganache

1. When you’re ready to finish the cheesecake, heat ½ cup of heavy cream in a small saucepan until it’s just simmering, but not boiling.
2. Remove from heat and pour it over 3 ounces of chopped dark or semisweet chocolate in a bowl. Let it sit for a minute, then stir until it’s smooth and glossy. This ganache is going to be divine!

Finish the Cheesecake

1. Pour that luscious ganache over the chilled cheesecake, spreading it gently to cover the top.
2. Now it’s time for the finishing touches! Sprinkle additional crushed candy canes on top for a festive look, and add a dollop of homemade whipped cream if you’re feeling fancy.

Variations

• For a chocolate lover's twist, use a chocolate cookie crust instead of Oreos.
• Try adding a layer of raspberry or strawberry puree between the cheesecake and ganache for a fruity contrast.
• Make it gluten-free by substituting gluten-free cookies for the crust.
• For a lighter version, use light cream cheese and reduce the sugar slightly.
• Add a splash of espresso to the ganache for a mocha flavor.

Serving and Storage Tips

Serving

For serving, slice the cheesecake into generous pieces and garnish with extra crushed candy canes for that festive touch. A dollop of homemade whipped cream on top makes it even more indulgent! Pair it with a cup of hot cocoa or a splash of peppermint coffee for the ultimate holiday experience.

Storage

Store any leftovers in the refrigerator, tightly covered, for up to 5 days. If you want to keep it longer, you can freeze the cheesecake for up to 3 months. Just make sure to wrap it well to prevent freezer burn!

Helpful Notes

• Room temperature ingredients are key for a smooth filling; take the cream cheese and eggs out ahead of time.
• If you don’t have peppermint extract, you can use extra vanilla for a different flavor profile.
• For a nut-free version, ensure your chocolate and cookie choices are nut-free.
• Feel free to skip the ganache for a simpler finish; just add more whipped cream and candy canes on top!
• Using Greek yogurt instead of sour cream gives a tangy twist and adds protein!

Frequently Asked Questions

Can I freeze Peppermint Bark Cheesecake?

Yes, you absolutely can freeze Peppermint Bark Cheesecake! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well in the freezer for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight before serving.

What can I substitute for sour cream?

If you don’t have sour cream on hand, you can substitute it with Greek yogurt, which will give you a similar tangy flavor and creamy texture. Another option is to use crème fraîche or even a bit of buttermilk if that’s what you have available.

How can I make this cheesecake gluten-free?

To make this cheesecake gluten-free, simply substitute the regular Oreo cookies with gluten-free Oreo or any gluten-free chocolate cookies for the crust. Just double-check that all other ingredients, like chocolate and extracts, are also gluten-free!

Final Thoughts

I truly hope you give this Peppermint Bark Cheesecake a try! It’s such a delightful treat that brings everyone together during the holiday season. There’s nothing quite like watching your loved ones dive into a slice of this creamy, festive dessert and hear their excited murmurs of approval. Remember, cooking is all about joy and connection, so don’t stress if things get a little messy. Just enjoy the process and the wonderful moments that come with it. Happy baking, and may your holidays be as sweet as this cheesecake!

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