Description
This Peppermint Bark Cheesecake combines creamy cheesecake with chocolate and peppermint flavors.
Ingredients
Scale
- 35 Oreo cookies
- 5 Tablespoons (75 g) unsalted butter, melted
- 8 oz (226 g) white chocolate bars, finely chopped
- 24 oz cream cheese, softened
- ¾ cup (150 g) granulated sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup (120 g) sour cream
- 2 large eggs, lightly beaten
- ⅔ cup (100 g) mini chocolate chips
- 3 Tablespoons crushed candy canes
- 3 oz (85 g) dark or semisweet chocolate, chopped
- ½ cup (118 ml) heavy cream
- Additional crushed candy canes for topping (optional)
- Homemade whipped cream for topping (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Crush Oreo cookies and mix with melted butter. Press into the bottom of a springform pan.
- Melt white chocolate in a microwave or double boiler. Let it cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add melted white chocolate, vanilla extract, peppermint extract, and sour cream. Mix well.
- Add eggs, one at a time, mixing just until combined.
- Fold in mini chocolate chips and crushed candy canes.
- Pour the cheesecake mixture over the crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Let the cheesecake cool, then refrigerate for at least 4 hours or overnight.
- For the ganache, heat heavy cream until simmering, then pour over chopped chocolate. Stir until smooth.
- Pour ganache over the chilled cheesecake and top with additional crushed candy canes and whipped cream if desired.
Notes
- Use room temperature ingredients for best results.
- Ensure the cheesecake is fully cooled before adding ganache.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Peppermint Bark Cheesecake, Cheesecake, Dessert